Turkey Breast with Maple Sweet Potatoes and Hawaiian Cranberry Stuffing

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
3	pounds	turkey breast - boneless and skinless -- patted dry
3	large	sweet potatoes -- sliced and peeled
8	ounces	button mushrooms -- stems removed & caps sliced thin
1	cup	cranberries -- fresh or frozen
1	cup	golden raisins
2	large	shallots -- minced
12	each	King's Hawaiian Sweet Rolls -- cubed
1	teaspoon	salt -- divided
1/2	teaspoon	freshly ground black pepper -- divided
1	teaspoon	poultry seasoning
1/2	teaspoon	marjoram
1/4	teaspoon	thyme
1/4	teaspoon	sage
1	tablespoon	maple syrup
1/4	cup	unsalted butter
1/2	cup	fresh orange juice
1	cup	dark brown sugar -- packed
1/2	cup	white wine -- sweetened
1/4	cup	low sodium chicken broth

Mix poultry seasoning, 1/2 teaspoon of salt and 1/4 teaspoon pepper together. Pat turkey breast dry and remove any visible fat pockets. Rub all over with the seasoning mix. Put turkey breast into the crockpot.

Peel and slice sweet potatoes. In a small saucepan heat orange juice, maple syrup and brown sugar, stirring until sugar dissolves. Place sweet potatoes around turkey and pour orange sauce over them.

Melt butter is saucepan and add mushrooms, shallots, and cranberries. Cook until shallots and mushrooms start to brown. Add white wine and scrap up and of the browned bits. Add raisins, 1/2 teaspoon salt, 1/4 teaspoon pepper. marjoram, sage, and thyme. Add bread cubes and chicken broth. Stir until moistened. Put on top of the turkey breast and sweet potatoes.

Cook on low 8 to 10 hours or High 4 to 5 hours.

Note: Use real maple syrup not pancake or artificial syrup.

Makes 6 servings.

Per Serving: 863 Calories; 15g Fat (15.4% calories from fat); 67g Protein; 115g Carbohydrate; 6g Dietary Fiber; 191mg Cholesterol; 679mg Sodium. Exchanges: 1 Grain (Starch); 7 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates.