Friday, December 26, 2008

Slow-Cooked Turkey with Pecans and Cranberry Mostarda

Now...what to do with all that lovely mostarda...

Spice rub:
1/4 cup dried minced onion
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons kosher salt
1 envelope onion soup mix

1 (3 to 4 lb) skin-on boneless turkey breast, fully thawed
11 oz. cranberry mostarda
1 bag frozen pearl onions
1 cup pecan halves

Rub the spices all over the turkey breast. Brown the turkey breast, skin side down, in a heavy saute pan, 8 minutes. Place the turkey breast in the slow cooker, on top of the frozen onions. Mix the mostarda and pecan pieces together and spoon over the turkey. Cook for 6 to 8 hours on the low setting, occasionally spooning some of the mostarda mixture back over the turkey breast. Taste the sauce and adjust for seasoning before serving.

Serves 6 - 8


  1. confessing a growing addiction to your wonderful evocatively written delicious blog... wondering -- is all the slow-cooking bec of the slow-construction? or is it taking on?

  2. Thank you, Lucy! Such high praise (and from someone I love so much, too.) After reading the foodies crow about the virtues of the new slow cookers on the market for a while, I finally caved in and got one. I now throw everything in the cooker before I leave in the morning, and by some miracle, dinner is ready when I walk in at night. I love it.