Preparation Time: 20 minutes

Cooking Time: 8 hours on LOW or 4 hours on HIGH

Servings: 6

Ingredients

• 2 lb turkey breast
• 1/2 cup sun dried tomatoes
• 2 tsp garlic, minced
• 1 cup parsley
• 1/2 oz dried porcini mushrooms
• 1 tsp salt
• 1/2 tsp black pepper
• 1 fennel bulb, 1/2" slices
• 1/2 lb Yukon gold potatoes, sliced 1/2" sliced
• 1 tbsp olive oil
• 1/3 cup white wine
• red pepper flakes *optional

Lay the turkey breast out on a chopping board and make a cut across, open it out

Combine the tomatoes, garlic, parsley, mushrooms, salt and pepper in a small mixer and chop to a rough paste

Spread the tomato stuffing onto the turkey breast and roll the breast up

Lay the sliced fennel on the bottom of your slow cooker, layer the potatoes on top of the fennel and drizzle with olive oil.

Lay the stuffed turkey breast on top of the potatoes and pour the white wine over the top. Cover and cook on HIGH for 4 hours or LOW for 7-8 hours.

Serve in large pasta style bowls and pour the jus over the turkey. Sprinkle with red pepper flakes.