STUFFED TURKEY BREAST
1/4 cup melted butter
1 small onion -- finely chopped
1/2 cup celery -- finely chopped
2 1/2 oz bacon croutons or stuffing mix
1 cup chicken bouillon
2 tablesp fresh minced parsley
1/2 teaspoo poultry seasoning
1 whole uncooked turkey breast (~5 lbs
salt and pepper - I like to use a rub on the outside
24x36 inches cheesecloth
dry white wine
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. Pour additional wine over turkey during cooking. I usually cook til internal is about 165*. Remove and take cheesecloth off immediately. 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.
Servings: 8
1/4 cup melted butter
1 small onion -- finely chopped
1/2 cup celery -- finely chopped
2 1/2 oz bacon croutons or stuffing mix
1 cup chicken bouillon
2 tablesp fresh minced parsley
1/2 teaspoo poultry seasoning
1 whole uncooked turkey breast (~5 lbs
salt and pepper - I like to use a rub on the outside
24x36 inches cheesecloth
dry white wine
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. Pour additional wine over turkey during cooking. I usually cook til internal is about 165*. Remove and take cheesecloth off immediately. 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.
Servings: 8
