Preparation:
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 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. |
