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Herb Stuffed Turkey Breast

1 Turkey breast half, 2. 1/4- -2. 1/2-lbs. , with skin
1 tb Dijon mustard
6 sl Canadian bacon (1/2-lb. )
1 tb Fresh thyme; chopped
1 tb Fresh parsley; chopped
1/4 ts Salt
1/8 ts Pepper
1 tb Cornstarch
1/4 c Dry white wine


Place turkey breast skin side down. Spread cut surfaces with mustard, top with Canadian bacon, thyme, and parsley. Fold long sides of breast over stuffing so they overlap slightly. Skewer or tie to hold sides together. Sprinkle with salt and pepper. Place skin side up on rack in slow cooker. Cover and cook on LOW about 6 hrs. Remove turkey and rack from pot; let juices remain. Keep covered and warm. Turn pot on HIGH. Dissolve cornstarch in wine. Stir into drippings in pot. Cover and cook on HIGH 20 to 30 minutes, or until thickened, stirring occasionally. Remove skewer or tie from turkey. Slice turkey crosswise into 3/4" or 1/2" slices. Spoon wine sauce over slices. Makes 6 to 8 servings.

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