Whoops, did I accidentally copy a recipe I got from you Phil? I was lookng through my recipes and just realized this might have been your recipe....if so, sorry, but I guess it sounds good enough to repeat!

Here is a turkey breast recipe just in time for the Thanksgiving meal.

Roasted Turkey Breast Stuffed with Herbs

1- 4 or 5 pound boneless turkey breast

1/2 cup parsley, chopped

1 tablespoon fresh thyme leaves or 1 tsp. dried, crumbled

1 tablespoon grated lemon rind or zest

2 tart apples peeled, cored, chopped (2 cups)

4 medium leeks (white part and 1" pale green part) rinsed and sliced thin (4 cups)

1 cup chicken broth

1/2 cup dry white wine

2 tablespoons room temperature butter

2 tablespoons all-purpose flour

Instructions:

Rinse turkey breast and pat dry. Separate skin from breast meat. Combine parsley, thyme and lemon rind. Rub turkey inside and under the skin with the herb mixture. Replace skin.

Arrange apples and leeks in bottom of slow cooker. Top with turkey breast, skin side up. Drizzle lemon juice over turkey. Cover and cook on low for 8-10 hours or on high for 3 1/2-4 hours until tender.

Transfer breast to serving platter and keep warm. Let turkey breast stand for 10 minutes before carving.

Turn setting to high, whisk broth and wine into the juices in the slow cooker. In a small bowl, combine the butter and flour, whisk into the slow cooker and cook uncovered, stirring occasionally, until thickened and bubbling, about 15 minutes. Cook and stir for another minute. Pour sauce into a serving dish and spoon over breast slices.

Hi Donna,

To be honest I'm not sure if this was one of mine or not. It's no problem if you did. As long as everyone has a chance to share some good food. That's what the Holidays should be about, Good Friends, Good Food, and Good Times.

Here's one you might want to try along with your Turkey. I've found that these earthy roasted vegetables are the perfect accompaniment to the Turkey. They’re also good without the miso sauce. Look for miso paste in small tubs in the refrigerated dairy section of your supermarket.

Roasted Vegetables with Miso Sauce

Ingredients

2 large parsnips, halved lengthwise and cut into 1-inch pieces
2 large red beets, cut into 1-inch pieces
2 large carrots, cut into 1-inch pieces
24 Brussels sprouts, trimmed
2 large yellow bell peppers, halved, seeded and cut into 1-inch pieces
1/3 cup olive oil, divided
2 tablespoons miso paste
2 tablespoons mirin (sweet sake)
2 tablespoons seasoned rice vinegar
1 (1-inch) piece fresh ginger (1 ounce), peeled and finely grated
1 green onion, thinly sliced (optional)
1 teaspoon toasted sesame seeds (optional)

Instructions

1. Preheat oven to 400F.
2. Scatter parsnips, beets, carrots, Brussels sprouts and bell pepper on 2 baking sheets. (Do not crowd.) Drizzle with 3 tablespoons olive oil and roast, tossing occasionally, until golden and tender, about 1 hour.
3. In a small bowl, combine miso, mirin, vinegar and remaining oil. Whisk until smooth. Stir in ginger.
4. Transfer roasted vegetables to a large platter and drizzle with miso dressing. Toss lightly. Garnish with green onion and sesame seeds and serve hot or at room temperature. Serves 8.

Hi Myrna,

This recipe originally came fromm www.Relishmag.com, and I'm sorry that your Pic didn't show up. Here's the best I could do...

Believe me, it is definitely delicious, matter of fact, I'm making another one this Thanksgiving. At least one!

Have A Delightful Evening,

Phil