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Herbed Turkey Roast
Herbed Turkey Roast
Herbed Turkey Roast
Herbed Turkey Roast
5 lb whole turkey breast, boned
1/4 cup parsley, chopped
2 tablespoon fresh thyme, minced
Salt and pepper
2 oz Fontina cheese, sliced
2 oz Prosciutto
4 sprigs of parsley or thyme
2/3 cup chicken broth
1/3 cup dry white wine (optional)
2 tablespoon cornstarch
2 tablespoon cold water
Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat side with chopped parsley and thyme, season with salt
and pepper. Cover with cheese and prosciutto, overlapping slices. Starting with a long edge, roll up turkey firmly, jellyroll style.
Overlap 3-4 sprigs of parsley or thyme down length of roll. Tie roll securely with string at 2" intervals. (At this point, you may
cover and refrigerate until next day.) Place turkey, thyme side up, in Slow Cooker. Pour in broth and wine. Cover, turn to LOW
and cook until meat in thickest part is very tender when pierced (9-10 hours).
Carefully lift turkey to a warm platter and cover. Skim and discard fat from cooking liquid; blend in cornstarch (blended with
water). Turn control knob to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened. Discard strings and thyme
sprigs from turkey and slice meat 1/4" thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.
Portuguese Garlic Chicken
Portuguese Garlic Chicken
Portuguese Garlic Chicken
Portuguese Garlic Chicken
1 medium onion, sliced thin
6 garlic cloves, sliced thin
2 medium tomatoes; pear-shaped
1/3 cup ham, baked, chopped
1/2 cup golden raisins
3-3/4 lb chicken
1/2 cup port wine (chicken stock can be substituted)
1/4 cup brandy (chicken stock can be substituted)
1 teaspoon Dijon mustard
2 teaspoon tomato paste
1 1/2 teaspoon cornstarch
2 teaspoon cold water
1 teaspoon red wine vinegar
Salt, parsley sprigs, tomato wedges
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Recipes
