Turkey Breast with Barley-Cranberry Stuffing

2cups reduced-sodium chicken broth
1 cup uncooked quick-cooking barley
½ cup chopped onion
½ cup dried cranberries
2 tablespoons slivered almonds, toasted*
½ teaspoon rubbed sage
½ teaspoon garlic-pepper seasoning
1 fre4sh or thawed frozen bone-in turkey breast half (about 2 pounds), skinned
1/3 cup finely chopped fresh parsley

*To toast almonds, spread in a single layer on baking sheet. Bake in preheated 350F oven 8 to 10 minutes or until golden brown, stirring frequently.

1. Combine broth, barley, onion, cranberries, almonds, sage and garlic-pepper seasoning in CROCK-POT slow cooker.
2. Coat large nonstick skillet with cooking spray. Heat over medium heat until hot. Brown turkey breast on all sides; add to CROCK-POT slow cooker. Cover; cook on LOW 4 to 6 hours.
3. Transfer turkey to cutting board; cover with foil to keep warm Let stand 10 to 15 minutes before carving. Stir parsley into stuffing in CROCK-POT slow cooker. Slice turkey and serve with stuffing
MAKES 6 SERVINGS

Tip: Browning poultry before cooking it in the CROCK-POT slow cooker isn’t necessary but helps to enhance the flavor and adds an oven-roasted appearance to the finished dish.