Title: Crockpot Stuffed Turkey Breast
Categories: Poultry Crockpot
Yield: 4 Servings
| | | Jean Allen GRDG72B |
| 1/4 | c | Margarine; melted |
| 1 | | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 2 1/2 | oz | Bacon Croutons |
| 1 | c | Chicken boullion |
| 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, boullion, 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 crockpot. 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 thinkened for gravy as desired.
Serve each person one or more thick slices of turkey with dressing in
between. Formated by Judy Lausch DGSV43A.