Holiday Ham With Ginger And Bourbon; Turkey With Pecan-Cherry Stuffing - Crock-Pot Smart-Set Owner's Manual

Holiday Ham with Ginger and Bourbon

1 fully cooked ham, 5-6 pounds, outer skin and fat removed and scored in a
diamond pattern
1 4-inch piece of fresh ginger root, peeled with a spoon, finely grated
cup bourbon
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cup brown sugar, packed
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1. Place ham in stoneware. Combine ginger, bourbon and brown sugar and
pour over ham.
2. Cover; cook on LOW for 7-8 hours or on HIGH for 4-5 hours, basting often, or
until internal temperature is over 160ºF.
Serves 6-8
Turkey with Pecan-Cherry Stuffing
1 fresh or frozen boneless turkey breast (about 3-4 pounds)
2 cups cooked rice
cup chopped pecans
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cup dried cherries or cranberries
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1 teaspoon poultry seasoning
cup peach, apricot, or plum preserves
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1 teaspoon Worcestershire sauce
1. Thaw turkey breast, if frozen. Remove and discard skin. Cut slices
way through turkey at 1-inch intervals
2. Stir together rice, pecans, cherries, and poultry seasoning in large bowl.
3. Stuff rice mixture between slices. If needed, skewer turkey lengthwise to
hold together.
4. Place turkey in the stoneware. Cover; cook on LOW for 6-8 hours or on HIGH
for 4 -6 hours.
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5. Stir together preserves and Worcestershire sauce. Spoon over turkey.
6. Cover; let stand for 5 minutes. Remove and discard skewer, if used.
Serves 6-8
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-inch around top and sides
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This recipe is ideal for using
E78 the Dual Cycle Mode.
Refer to pg. 10 for instructions.
of the
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