Ingredients:
1/4 cup Butter, melted
1 small Onion, finely chopped
1/2 cup Celery, finely chopped
2 1/2 oz Bacon croutons
1 cup Chicken bouillon
1 tbsp Parsley, fresh, minced
1/2 tsp Poultry seasoning
1 Turkey breast, whole
-uncooked
Salt, to taste
Pepper, to taste
Cheesecloth (about 24x36"
-for each turkey breast)
Wine, white, dry
Instructions:
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 <waring@ima.infomail.com> On rec.food.recipes or
rec.food.cooking
Servings: 8
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