1/2 cup (125 mL) homemade or low sodium chicken stock
2 cups (500 mL) crusty Italian bread, cubed
3 Tbsp ( 45 mL) fresh Parmesan cheese, grated
1/4 tsp (1.25 mL) sea salt
to taste black pepper
1/4 cup (65 mL) homemade or low sodium chicken stock (only required for Slow Cooker method)
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, 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, 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.
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:
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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