Recipe: Stuffed Turkey Breast (crock pot)

STUFFED TURKEY BREAST
(crock pot)

This recipe designed for 4 1/2 quart or larger slow cooking pot.

1/4 cup butter, melted
1 small onion, finely chopped
1/2 cup finely chopped celery
2 1/2 oz bacon croutons
1 cup chicken bouillon
1 tbsp minced fresh parsley
1/2 tsp poultry seasoning
1 whole turkey breast, uncooked
Salt and pepper, to taste
Cheesecloth (about 24x36-inches 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 crock 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. 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.

Makes 8 servings
Adapted from source: Crockery Cookery by Mable Hoffman