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Stuffed Turkey Breast Crockpot (Theresa Merkling) Recipe


1/4 c Melted butter
1 sm Onion, finely chopped
1/2 c Finely chopped celery
2 1/2 oz Bacon croutons
1 c Chicken bouillon
1 tb Fresh minced parsley
1/2 ts Poultry seasoning
1 Whole uncooked turkey breast
Or 2 halves (@ 5 lbs)
Salt and pepper
Cheesecloth (about 24x36"
For each turkey breast)
Dry white wine

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.