Turkey Breast With Barley-Cranberry Stuffing

2 cups 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 fresh or thawed frozen bone-in turkey breast half (app. 2 lbs) skinned

1/3 cup finely chopped parsley

1.    combine broth, barley, onion, cranberries, almonds, sage and garlic-pepper seasoning in slow-cooker.

2.     Coat large nonstick skillet with cooking spray.  Heat over medium heat until hot.  Brown turkey breast on all sides: add to slow-cooker.  Cover; cook on low 4-6 hours.

3.     Transfer turkey to cutting board; cover with foil to keep warm.  Let stand 10-15 min before carving.  Stir parsley into stuffing in slow-cooker.  Slice turkey and serve with stuffing.