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Stuffed Turkey Breast

1/4 c Margarine; melted
1 Onion; chopped
1/2 c Celery; chopped
2 1/2 oz Bacon Croutons
1 c Chicken bouillon
2 tb Parsley; minced
1/2 ts Poultry seasoning
5 lb Turkey breast
1 ts Salt
1/2 ts Pepper
1/2 c Dry white wine (optional)

Combine margarine, onion, celery, croutons, bouillon, parsley and poultry seasonings. Cut turkey breast in think slices from breastbone to ribcage, leaving slices attached to the bone. Sprinkle turkey with salt and pepper. Soak cheese cloth (about 24x36" for each turkey breast) in wine (or water). Set turkey on cheesecloth. Stuff bread mixture into turkey. Fold one end of cheesecloth over the other to cover meat.

Place on metal rack in slow cooker. Cover pot and cook on low 7-9 hours or until tender. Pour additional wine over turkey while cooking. (I have cooked the giblets for gravy and used this in place of wine to soak the cloth, and also for basting the turkey). Remove from pot and take cheesecloth off immediately. If browner breast is preferred, remove from pot and brown in 400 degree oven for 15-20 minutes. Let stand 10 minutes.

Drippings may be thickened for gravy as desired.

Serve each person one or more thick slices of turkey with dressing in between.

Some general comments about this recipe:

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