Stuffed Turkey Breast

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs 25mins
SERVES: 8
YIELD: 1 turkey
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine butter, onion, celery, croutons, broth, parsley, and poultry seasoning.
  • Cut turkey breast in thick slices from the breastbone to rib cage, leaving slices attached to bone(crosswise across breast).
  • Sprinkle turkey with salt and pepper.
  • Soak cheesecloths (24 x 26) in wine. Place turkey on cheesecloth, and stuff bread mixture into slits between turkey slices.
  • Fold one end of cheesecloth over the other to cover meat.
  • Place on metal rack in a 5-6 quart slow cooker.
  • Cover, and cook on low 7-9 hours, or until tender, pouring additional wine over turkey during cooking.
  • Remove from pot and remove cheesecloth immediately.
  • If browner breast is preferred, remove from pot and brown in oven at 400 degrees for 15-20 minutes.
  • Let stand 10 minutes before slicing through, and serving.
  • To thicken the drippings if you wish, for the gravy mix 3 tablespoons cornstarch and 1/4 cup cold water. When smooth, stir into broth, with turkey removed from cooker.
  • Turn cooker to high, and stir until cornstarch paste is dissolved.
  • Allow to cook 10 minutes, until broth is thickened, and smooth.
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