| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Melted butter |
| 1 |
sm |
Onion — finely chopped |
| 1/2 |
c |
Celery — finely chopped |
| 2 1/2 |
oz |
Package bacon croutons |
| 1 |
c |
Chicken bouillon |
| 2 |
tb |
Fresh minced parsley |
| 1/2 |
ts |
Poultry seasoning |
| 1 |
|
Whole uncooked turkey breast |
|
|
(~5 lbs.) |
|
|
Salt and pepper |
| 24 |
|
X36 inches cheesecloth |
|
|
Dry white wine |
INSTRUCTIONS
Combine butter, onion, celery, croutons, boullion, 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 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 F oven for 15
to 20 minutes. Let stand 10 minutes. Drippings may be thickened for gravy
if desired. Serve each person one or more thick slices of turkey with
dressing in between.
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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