4-5 lb. turkey breast, boned and washed
1 lg. loaf French bread, cubed
1 large sweet onion, chopped
2 cups chopped celery
6 cloves garlic, minced
1 tbsp. fresh chopped sage or 2 tsp. ground
1 cup chopped sun dried tomato
1 cup split Kalamata olives, seeds removed
1 cup pine nuts or slivered almonds
4 tbsp olive oil
4 tbsp dry sherry, divided
2 cups chicken stock
1 tsp. course ground pepper
½ tsp. salt
Basic Stuffing Preparation
Cut your French bread into 1-2 inch cubes and place in your crock pot. Heat a large saute pan over medium high heat. Add the olive oil and saute the onion and celery until translucent and tender. Add the sun dried tomato, olives, minced garlic, and sage. Stir continuously to avoid burning and sticking. Now, stir in the ground pepper and salt. Next, stir in the nuts and combine well. De-glaze with half of the dry sherry and stir to combine into the mixture.
Remove the mixture from the heat and add half over the cubed French bread in the crock pot. Next, take the balance of the dry sherry and mix it into the chicken stock. Pour the stock over the ingredients in the crock pot and mix to combine well. Place the washed turkey breast, skin side up, on top of the stuffing and lightly sprinkle with salt and ground pepper. Now, take the remaining sauteed mixture and spread it evenly over the turkey breast. Cover and cook on high for two hours. Change the heat to low and allow to cook an additional 3-4 hours. When done, the internal temperature should be between 170-180 degrees.
Carefully remove the turkey from the crock pot while you spoon the stuffing on to a large serving platter. Place the whole turkey breast on top of the stuffing and garnish with fresh sprigs of sage. Happy Thanksgiving.
Yield:6 servings
Prep time:30 minutes active
Cook Time:2 hours high, 3-4 hours low
