Hey Amy!

As much as I love traditional turkey with stuffing (or dressing, depending on your region of the country), some years I try to get creative with my turkey.  One year I made individual turkey pot pies for my guests.  Another year we had turkey pizza.  Throughout the next few weeks, I hope to share some other ways to make the bird.  Here is the first of many.

Ingredients:

1 turkey breast (4 to 5 lbs.), boned
1/4 c. chopped parsley
2 Tbsp. minced fresh thyme plus 3 or 4 thyme sprigs
salt and pepper to taste
2 oz. thinly sliced fontina cheese
2 oz. thinly sliced prosciutto
2/3 c. chicken broth
1/3 c. dry white wine
2 Tbsp. cornstarch blended with 2 Tbsp. cold water

Rinse turkey, pat dry and place skin side down on a cutting board.  Sprinkle meat side of turkey (as opposed to skin side) with chopped parsley and minced thyme; season to your taste with salt and pepper.  Cover with cheese and prosciutto, overlapping slices.  Starting with a long edge, roll turkey firmly like a jelly roll.  Make it tight.  Overlap 3 or 4 thyme springs down length of roll  and tie securely with string at 2 inch intervals.  Place roll thyme side up, in a large slow cooker.  Pour in broth and wine and cover.  Cook at low setting for 9 to 10 hours.

Carefully remove turkey from slow cooker to a platter and cover to keep warm.  Skim and discard fat from liquid remaining in cooker.  Blend in cornstarch mixtures and increase cooker heat to high setting.  Cover and cook, stirring 2 or 3 times until sauce is thickened–about 10 minutes.

Cut and remove strings and thyme sprigs from turkey roll.  Slice 1/4 inch pieces and serve with sauce from slow cooker.  Enjoy!

You can prep the roll the night before so to reduce the work load of the big day.  I love the slow cooker idea on any holiday because it allows you to spend time with friends and family rather than being in the kitchen all day.

xo–me

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