Crock-Pot VersaWare Pro - Manual (Page 21)

Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Stuffed Turkey Breast
1 turkey breast (without wings or legs, bone in)
Olive oil
1 / 2 cup fi nely chopped onions
1 / 2 cup fi nely chopped celery
2 pounds packaged stuffi ng mix
2 tablespoons salt
2 tablespoons pepper
24-inch x 30-inch cheesecloth roll
2 tablespoons Kosher salt
2 tablespoons paprika
2 tablespoons butter
2 teaspoons cornstarch
1. On stovetop set to medium heat, in VersaWare® Pro stoneware, add oil to coat
bottom and sauté onions and celery. Remove from stovetop and add stuffi ng
mix. Season with salt and pepper.
2. Make 5-6 deep slices across turkey breast, horizontally, all the way to the
breastbone. Place stuffi ng into slices and pack tightly. Sprinkle paprika and salt
over top of turkey breast and wrap in cheesecloth.
3. Place meat in VersaWare® Pro stoneware, place stoneware in slow cooker heating
base, cover, and cook on Low for 7-9 hours or on High for 3-5 hours. (Internal
temperature should be 185ºF). Remove stoneware from base and unwrap breast
from cheese cloth. Place breast back in stoneware and brown in oven set to
400ºF for 20 minutes.
4. To make gravy, remove drippings and thicken with 2 teaspoons cornstarch.
Serves 8
Golden Duck
3-4 pounds duck, sliced lengthwise in half
1 12-ounce can dried apricots
2 tablespoons grated orange peel
1 / 4 cup honey
1 / 2
teaspoon seasoned salt
3 12-ounce cans cling peaches (separate juice and peaches)
2 bananas, peeled and cut into
1 / 2
-inch slices
2 tablespoons soy sauce
2 tablespoons cornstarch
1 / 4 cup water
1. Place duck, split side down, in bottom of VersaWare® Pro stoneware and poke
holes with a fork along entire duck.
2. In a bowl, combine apricots, orange peel, honey, soy, seasoned salt and mix.
3. Brush over duck breast, coating evenly. Place stoneware in slow cooker heating
base, cover, and cook on Low for 7-8 hours or on High for 3-4 hours, or until
tender (internal temperature of 185ºF).
4. Place a saucepan on stovetop set to medium heat, add apricot glaze, cornstarch
and water. Cook until thickened and add peaches and bananas. Use reserved
peach juice to thin if necessary. Pour over duck halves and serve.
Serves 6
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