Categories: Poultry, Casseroles 
      Yield: 10 servings 
  
      5 lb Whole turkey breast, boned 
    1/4 c  Parsley, chopped 
      2 tb Fresh thyme, minced 
           Salt 
           Pepper 
      2 oz Fontina cheese, sliced 
      2 oz Prosciutto 
      4    Sprigs of parsley or thyme 
    2/3 c  Chicken broth 
    1/3 c  Dry white wine 
      2 tb Cornstarch 
      2 tb Cold water 
  
  Rinse turkey, pat dry, and place, skin down, on a board.  Sprinkle meat 
  side with chopped parsley and thyme, season with salt and pepper. Cover 
  with cheese and prosciutto, overlapping slices. Starting with a long edge, 
  roll up turkey firmly, jelly roll style. Overlap 3-4 sprigs down length of 
  roll; tie roll securely with string at 2" intervals. (At this point, you 
  may cover and refridgerate until next day.) 
   
  Place turkey, thyme side up, in slow cooker.  Pour in broth and wine. cover 
  and cook until meat in thickest part is very tender when pierced (9-10 
  hours). 
   
  Carefully lift turkey to a warm platter and keep warm.  Skim and discard 
  fat from cooking liquid; blend in cornstarch (blended with water). Increase 
  cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is 
  thickened. 
   
  Remove and discard strings and thyme sprigs from turkey; slice meat 1/4" 
  thick.  Garnish with additional thyme sprigs, if desired.  Serve with 
  sauce. 
   
  Sunset Crockery Cookbook 
   
  Typed by E.Marie Campbell