This was one of my lost recipes, but it’s been found. Nothing says it has to be Thanksgiving or Christmas to have this great little entree. It’s great, especially if you are having a small get-together.
This is wonderful, simple and frees up the oven if you need it for a side dish. It seems there is never enough oven space during the holidays.
Crockpot Turkey and Dressing
5 pounds whole Turkey Breast with the skin
Salt & Pepper – sprinkle on the turkey
Large piece of cheesecloth (Large enough to wrap the breast in)
1/4 cup plus dry white wine
1/4 cup melted butter
1 small onion, diced
1 rib celery, diced
2 cups herb seasoned croutons
1/2 cup chicken broth
2 Tablespoons parsley, chopped
Rinse the turkey breast and pat dry. Lift the skin but leave it attached at the back bone. Cut verticle slices in the turkey in 1/2 inch thick slices, leaving the meat attached to the bone. Set aside.
In a bowl, combine melted butter, onion, celery, herb seasoned croutons, chicken broth and parsley; mix. Stuff the dressing in the slice-cuts of the turkey. Salt and pepper the turkey. Pull the skin back over the turkey and stuffing.
Place a rack in the bottom of the crockpot. Add 1/4 cup dry white wine to the crockpot.
Dip cheesecloth in additional dry white wine. spread out the wine-soaked cheesecloth. Set the turkey on the cheesecloth and wrap up.
Place the turkey in the crockpot. Cook on low 7-8 hours.
To serve: Remove from the crockpot and remove the cheesecloth. Remove the skin. Finish slicing and you will have turkey with dressing on top for each serving.
Note: As the turkey cooks, you can baste the turkey with the wine from the bottom of the crockpot.