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Extra sprigs of fresh thyme and parsley make attractive garnishes for cooked
turkey slices.

1 (2-1/4 to 2-1/2-lbs.) half turkey breast,boned,with skin
1 tbsp Dijon-style mustard
6 thin slices candian bacon
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
1/4 tsp salt
1/8 tsp pepper
1 tbsp cornstarch or subsitute

Place turkey breast skin-side down.Spread cut surfaces with mustard;top with
candian bacon,thyme & parsley.Fold long sides of breast over stuffing so
they overlap slightly.Skewer or tie to hold sides together.Sprinkle with
salt and pepper.Place skin-side up on rack in slow-cooker.Cover and cook on
LOW about 6 hours.Remove turkey and rack from pot.Cover and cook HIGH 20-30
min or until thickend,stirring occasionally.remove skewer or tie from
turkey.Slice crosswise into 3/8 or 1/2 inch slices.Makes 6-8 servings

Jody
icq#22357402
Eugene,Oregon
What lies behind us and what lies before us
are tiny matters,compared to what lies within
us. oliver wendell holmes