Recipe - Crockpot Stuffed Turkey Breast

One fourth cup Butter; melted
1 small Onion; finely chopped
One half cup Celery; finely chopped
2 One half ounce Bacon croutons
1 cup Chicken bouillon
1 tablespoon Parsley, fresh; minced
One half teaspoon 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 slowcooking 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 One half qt or larger slow cooking pot.

From "Crockery Cookery" by Mable Hoffman
per Theresa Merkling

Posted By Sam Waring waring@ima.infomail.com On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini