*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Crock                            Turkey
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  c             Butter -- melted
    1      sm            Onion -- finely chopped
      1/2  c             Celery -- finely chopped
    2 1/2  oz            Bacon croutons
    1      c             Chicken bouillon
    1      tb            Parsley, fresh -- minced
      1/2  t             Poultry seasoning
    1                    Turkey breast, whole
                         Salt -- to taste
                         Pepper -- to taste
                         Cheesecloth (about 24x36
                         for each turkey breast)
                         Wine, white, dry
   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   imme- diately. 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.
                          From “Crockery Cookery” by Mable Hoffman
                          per Theresa Merkling
   Posted By Sam Waring <waring@ima.infomail.com> On rec.food.recipes or
                    - - - - - - - - - - - - - - - - - -