Crockpot Stuffed Turkey Breast

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - melted
1 cup	62g / 2.2oz	Onion - finely chopped (small)
1/2 cup	55g / 1.9oz	Celery - finely chopped
2 1/2 oz	71g	Bacon croutons
1 cup	62g / 2.2oz	Chicken bouillon
1 tablespoon	15ml	Parsley - fresh, minced
1/2 teaspoon	2.5ml	Poultry seasoning
1		Turkey breast - whole
		Salt - to taste
		Pepper - to taste
		Cheesecloth - (about 24x36", for each turkey brea
		Wine - white, dry

Recipe Instructions

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 imme- diately. If browner breast is preferred, remove from pot and brown in 400 degree oven for 15 to 20 minutes. Let stand 10 minutes 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.

From "Crockery Cookery" by Mable Hoffman per Theresa Merkling

Source:
Debbie Collins

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