| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Casseroles |
10 |
Servings |
INGREDIENTS
| 5 |
lb |
Whole turkey breast, boned |
| 1/4 |
c |
Parsley, chopped |
| 2 |
tb |
Fresh thyme, minced |
|
|
Salt |
|
|
Pepper |
| 2 |
oz |
Fontina cheese, sliced |
| 2 |
oz |
Prosciutto |
| 4 |
|
Sprigs of parsley or thyme |
| 2/3 |
c |
Chicken broth |
| 1/3 |
c |
Dry white wine |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Cold water |
INSTRUCTIONS
Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat side
with chopped parsley and thyme, season with salt and pepper. Cover with
cheese and prosciutto, overlapping slices. Starting with a long edge, roll
up turkey firmly, jelly roll style. Overlap 3-4 sprigs down length of roll;
tie roll securely with string at 2" intervals. (At this point, you may
cover and refridgerate until next day.)
Place turkey, thyme side up, in slow cooker. Pour in broth and wine. cover
and cook until meat in thickest part is very tender when pierced (9-10
hours).
Carefully lift turkey to a warm platter and keep warm. Skim and discard fat
from cooking liquid; blend in cornstarch (blended with water). Increase
cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is
thickened.
Remove and discard strings and thyme sprigs from turkey; slice meat 1/4"
thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.
Sunset Crockery Cookbook
Typed by E.Marie Campbell
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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