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Crockpot Glazed Turkey Breast Roast

• 2 bay leaves
• 1 teaspoon assorted peppercorns
• Water to fill one-inch of cooker
• Nonstick cooking spray
• 3 cups sourdough bread cubes
• 1/3 cup finely-chopped Canadian Bacon
• 1 medium onion -- chopped
• 2 celery stalks -- chopped
• 2 cloves garlic -- minced
• 1/4 cup fat-free chicken broth
• 1/4 teaspoon freshly-ground white pepper
• 1/2 teaspoon sage
• 1 1/2 pound boneless turkey breast
• 1/2 cup currant/ apricot or apple jelly

Place the bay leaves and peppercorns in an electric slow cooker. Add water to approximately 1-inch depth. Place a collapsible vegetable steamer basket in the slow cooker.

Coat a nonstick skillet with nonstick spray and warm it over medium-high heat. Saute the bread, bacon, onions, celery and garlic until the onions are lightly browned, about 6 minutes. Stir in the white pepper and the sage. Transfer the bread stuffing to the steamer basket in the slow cooker.

Coat the same skillet with nonstick spray; rewarm over medium-high heat. Quickly brown the turkey breast on both sides; then transfer it to the slow cooker, placing in atop the stuffing. Melt 1/4 cup jelly and brush it on the turkey breast.

Cover and cook on LOW until the breast is tender and cooked through, 190 degrees on a meat thermometer, 8 to 10 hours. Melt the remaining jelly and brush it on the breast.