CROCKPOT STUFFED TURKEY BREAST

Servings: 8
Ingredients:

1/4 c  Butter; melted
1 sm Onion; finely chopped
1/2 c  Celery; finely chopped
2 1/2 oz Bacon croutons
1 c  Chicken bouillon
1 tb Parsley, fresh; minced
1/2 ts Poultry seasoning
1    Turkey breast, whole
-uncooked
Salt; to taste
Pepper; to taste
Cheesecloth (about 24x36'
-for each turkey breast)
Wine, white, dry

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 imme- diately. If
browner breast is preferred, remove from pot and brown in 400 degree 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.

From ‘Crockery Cookery’ by Mable Hoffman
per Theresa Merkling

Posted By Sam Waring On rec.food.recipes or
rec.food.cooking

—–