Rustic Italian Stuffed Turkey Breast

Directions

Sauté bacon in oil until crisp. Add butter, fennel, onion and garlic and cook until lightly browned. Add stock and then transfer to a mixing bowl. Add bread cubes, parmesan cheese, salt and pepper and mix until stock is absorbed. Make a cut in the top of the turkey breast from one end to the other, not cutting all of the way through. Create a large pocket in the turkey breast by cutting a slit further on each side. Place the stuffing mixture into the pocket.

Oven MethodPreheat oven to 350°F (180°F). Place the breast on a baking sheet lined with parchment paper. Cover the stuffing area with a greased piece of foil. Bake for 40 minutes, remove foil and continue baking for another 20 minutes or until it reaches a minimum internal temperature of 170°F (80°C). Let stand for 10-15 minutes before slicing.

Slow Cooker MethodPlace the breast in a slow cooker and add 1/4 cup of water beside the breast. Cook on low setting for a minimum of 4.5 hours.

Recipe courtesy of Chef Jason Wortzman
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