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Cow Dutch Oven Giveaway
We really do love our Dutch oven, the original slow-cooker!
Slow Cooker Recipe
Stuffed Turkey Breast
We love making large cuts of meat in our slow cooker. Whether we’re making Ham in Cider or Powerhouse Beef Roast with Tomatoes, Onions, and Peppers, the meat nearly always turns out fall-off-the-bone tender.
Stuffed Turkey Breast is no exception. We couldn’t help snitching a piece of turkey here and there as we set the meal on the table. No dry meat here! This turkey sure was succulent. And we just couldn’t get enough of the stuffing, chocked full of celery and onion with a hint seasoning.
The prep work is not as intimidating as it appears. Even so, we sure felt like champs when we pulled out that beautiful piece of meat from the slow cooker and served it to our friends.
Stuffed Turkey Breast
Fix-It and Forget-It Christmas Cookbook, pg. 184
Makes 8 servings
Prep Time: 25 minutes
Cooking Time: 7-9 hours
Ideal slow cooker size: 6-qt.
Ingredients:
half a stick (1/4 cup) butter, melted
1 small onion, finely chopped
½ cup finely chopped celery
2½-oz. pkg. croutons with real bacon bits*
1 cup chicken broth
2 Tbsp. fresh minced parsley
½ tsp. poultry seasoning
1 whole uncooked turkey breast, or 2 halves, about 5 lbs. total
salt to taste
pepper to taste
24” x 26” piece of cheesecloth for each breast half
dry white wine
1. Combine butter, onion, celery, croutons, broth, parsley, and poultry seasoning in a bowl.
2. Cut turkey breast in thick slices from breastbone to rib cage, leaving slices attached to bone (crosswise across breast). We cut long strips lengthwise in the turkey about ¾ inch apart. Our turkey breast had a cavity in it so we were careful not to cut all the way through the meat into the cavity so that slices remained intact and we could stuff the bread mixture in between them.
3. Sprinkle turkey with salt and pepper.
4. Soak cheesecloth in wine. Place turkey on cheesecloth. Stuff bread mixture into slits between turkey slices.
5. Fold one end of cheesecloth over the other to cover meat. Place on metal rack or trivet in 6-qt. slow cooker.*
6. Cover. Cook on Low 7-9 hours or until tender. Pour additional wine over turkey during cooking.
7. Remove turkey from cooker and remove cheesecloth immediately. (If you prefer a browner result, remove from cooker, discard cheesecloth, and brown turkey in 400° oven for 15-20 minutes.)
8. Let turkey stand 10 minutes before slicing through and serving.
9. Thicken the drippings, if you wish, for gravy. Mix together 3 Tbsp. cornstarch and ¼ cup cold water in small bowl.
10. When smooth, stir into broth (with turkey removed from cooker). Turn cooker to High and stir until cornstarch paste is dissolved. Allow to cook about 10 minutes, until broth is thickened and smooth.
*Our local grocery store did not have a package of croutons with real bacon bits. We bought croutons and bacon bits separately and combined them in a small bowl to make this ingredient.
*We did not have a metal rack or trivet that fit in our slow cooker. We placed our turkey on jar rings instead.
YUM!!!
Don’t have any white wine, but have some sherry. Wonder if that would work?
Jar rings…. as in canning jar rings????
Hi Judi! Yes, we used canning jar rings instead of a metal rack or trivet. Thanks for asking!
Judi, How about crumpled up foil? I don’t have a rack that will fit either.
I don’t use a rack when I cook turkey breast. Instead, I put large chunks of carrot, celery, and onion in the bottom of the crockpot, along with some garlic cloves. Then I rub the breast with butter, poultry seasoning, salt & pepper. Smells wonderful, adds lots of flavor to the breast, and the meat stays moist & tender.
Do you have to use cheesecloth? I don’t have any.>