CROCKPOT STUFFED TURKEY BREAST

1/4 c Butter; melted
1 small 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 ts Poultry seasoning
1 Turkey breast, whole uncooked
Salt; to taste Pepper; to taste
Cheesecloth (about 24x36" for each turkey breast)
Wine, white, dry

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.