1 (8-ounce) package stuffing cubes
1/2 cup hot water
2 Tablespoons butter, softened
1 small onion, chopped
1 (4-ounce) can sliced mushrooms, drained
1/4 cup sweetened dried cranberries
3 pound boneless turkey breast
1/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 medium-sized carrots, cut into 1-inch chunks
Coat a 3-1/2-quart (or larger) slow cooker with nonstick cooking spray.
Put the stuffing cubes in the cooker and add the water, butter, onion, mushrooms, and cranberries; mix well.
Sprinkle the turkey breast with the basil, salt, and pepper.
Place the turkey over the stuffing mixture, then place the carrots around the turkey.
Cover and cook on the low setting for 7 to 8 hours.
Remove the turkey to a cutting board and slice.
Place the carrots on a serving platter.
Stir the stuffing until thoroughly mixed and allow to sit for 5 minutes.
Spoon onto the platter with the carrots and serve with the sliced turkey.