<<I am experimenting and am trying to make a boned turkey breast for Shabbat
dinner. I plan on layering it with stuffing and rolling it. Now what?
<<I can cover it with chicken skins and put it in the oven, put it one of
those earthenware covered casserole pots and bake it or I can put it in the
crock-pot (with what). Any suggestions and advice on cooking times?>>
Sorry if this is late for Shabbat dinner.
I make turkey breast with a recipe I found online a number of years ago. Here is
the link and the recipe.
Wine-Braised Turkey Breast
From Diana Rattray, Your Guide to Southern U.S. Cuisine.
Scroll down to see more turkey breast recipes.
Prep Time :
Cook Time :
Type of Prep : Crock Pot
1 whole boneless turkey breast (about 3 pounds)
1 medium onion, halved and thinly sliced
1/2 teaspoon thyme
1 large clove garlic, thinly sliced
salt and pepper to taste
1/4 cup Madeira wine
1 tablespoon honey
1 to 2 ounces dried mushrooms, such as Porcini, soaked in 1/4 cup water
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Take turkey breast out of wrapping and netting, and rinse under cold water; pat
dry. Place turkey breast in slow cooker; add onion, thyme, garlic, salt &
pepper, wine, honey, and mushrooms with soaking liquid. Cover and cook on low
for 8 to 10 hours. During the last 30 minutes pour liquid into a container to
skim excess fat, if desired, and return broth to pot. Stir cornstarch mixture in
and continue cooking until smooth and thickened.
Serves 5 to 6.
* I'm always surprised at how much liquid this recipe makes without adding any
* I use any red wine, even kiddush wine.
* I don't add mushrooms (my husband doesn't like them <sigh!>). Instead, I add
1/4 cup of water with a little bit of onion soup mix.
* I've made it with a sage-spiced stuffing, wrapping the breast around a ball of
stuffing at the beginning and skipping the part about removing the liquid and
mixing with cornstarch. There is less gravy then, but the meat is still juicy.