Crockpot Stuffed Turkey Breast
Source of Recipe
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1/4 c butter, melted
1 sm onion, finely chopped
1/2 c celery, finely chopped
2 1/2 oz bacon croutons
1 c chicken bouillon
1 tb parsley, fresh, minced
1/2 t poultry seasoning
1 turkey breast, whole uncooked
salt
pepper
cheesecloth (about 24x36" for each turkey breast)
dry white wine
Combine butter, onion, celery, croutons, bouillon, parsley, and
poultry seasoning. Cut turkey breast in thick slices, from breastbone
to rib cage, leaving slices attached to bone. Sprinkle turkey with
salt and pepper. Soak cheesecloth in wine. Set turkey on cheesecloth.
Stuff bread mixture into slits of turkey. Fold one end of cheesecloth
over other to cover meat.
Place on metal rack or trivet in slow-cooking pot. Cover pot and
cook on low for 7 to 9 hours or until tender. Pour additional wine
over turkey during cooking. Remove from pot and take cheesecloth
off immediately. If browner breast is preferred, remove from pot
and brown in 400 degree oven for 15 to 20 minutes. Let stand 10
min. Drippings may be thickened for gravy if desired.
Serve each person one or more thick slices of turkey with dressing
in between. This recipe designed for 4 1/2 qt or larger slow cooking
pot.
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