Stuffed Turkey Breast
1/4 cup butter, melted
1 small onion, finely chopped
1/2 cup celery, finely chopped
2 1/2 ounces bacon croutons
1 cup chicken broth
1 tablespoon fresh minced parsley
1/2 teaspoon poultry seasoning
1 whole uncooked turkey breast
salt and pepper
cheesecloth (24x36")
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 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 400ºF 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.
