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Nutritional Information

Per serving

Calories:
Protein:
Fat:
Carbohydrates:

Credit
Recipe courtesy of Chef Jason Wortzman Copyright © 2014 Granny's Poultry Cooperative (Manitoba) Ltd., All Rights Reserved.

Serves: 3-4
Prep Time: 15 mins
Cook Time: 60 mins
  1. 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.
  2. Add bread cubes, parmesan, salt and pepper and mix until stock is absorbed.
  3. Make a cut in the top of the turkey breast from one end to the other, trying not to cut all of the way through the breast. Create a large pocket in the turkey breast by cutting a slit further on each side. Place the stuffing mixture into the pocket.
Oven Method:
  1. Preheat oven to 350°F (175°C). 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 (77°C). Let stand for 10-15 minutes before slicing.
Slow Cooker Method:
  1. Place the breast in a slow cooker and add ¼ cup stock beside the breast. Cook on low setting for a minimum of 4.5 hours.

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