Herb Stuffed Turkey Breast Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
HOFFMANS CROCKERY FAVORITES---
1: turkey breast half, 2.1/4- 2.1/2-lb, s., with skin
1 tablespoon: dijon mustard,
6 slice: canadian bacon (1/2-lb.),
1 tablespoon: fresh thyme, chopped
1 tablespoon: fresh parsley, chopped
1/4 teaspoon: salt,
1/8 teaspoon: pepper,
1 tablespoon: cornstarch,
1/4 cup: dry white wine,
Directions:
Place turkey breast skin side down. Spread cut surfaces with mustard, top
with Canadian bacon, thyme, and parsley. Fold long sides of breast over
stuffing so they overlap slightly. Skewer or tie to hold sides together.
Sprinkle with salt and pepper. Place skin side up on rack in slowcooker.
Cover and cook on LOW about 6 hrs. Remove turkey and rack from pot; let
juices remain. Keep covered and warm. Turn pot on HIGH. Dissolve
cornstarch in wine. Stir into drippings in pot. Cover and cook on HIGH 20
to 30 mins., or until thickened, stirring occasionally. Remove skewer or
tie from turkey. Slice turkey crosswise into 3/4" or 1/2" slices. Spoon
wine sauce over slices. Makes 6 to 8 servings.
Per serving - 241 cal, 43 g pro, 1 g carbo, 6 g fat, 9 mg chol, 443 mg sod
Author - Mable Hoffman
Yield: 6 servings
Source from luhu.jp
with Canadian bacon, thyme, and parsley. Fold long sides of breast over
stuffing so they overlap slightly. Skewer or tie to hold sides together.
Sprinkle with salt and pepper. Place skin side up on rack in slowcooker.
Cover and cook on LOW about 6 hrs. Remove turkey and rack from pot; let
juices remain. Keep covered and warm. Turn pot on HIGH. Dissolve
cornstarch in wine. Stir into drippings in pot. Cover and cook on HIGH 20
to 30 mins., or until thickened, stirring occasionally. Remove skewer or
tie from turkey. Slice turkey crosswise into 3/4" or 1/2" slices. Spoon
wine sauce over slices. Makes 6 to 8 servings.
Per serving - 241 cal, 43 g pro, 1 g carbo, 6 g fat, 9 mg chol, 443 mg sod
Author - Mable Hoffman
Yield: 6 servings
Source from luhu.jp