Herb-Stuffed Turkey Breast

1 (2-1/4 to 2-1/2 lb) half turkey breast, boned, with skin 1 Tb Dijon-style mustard 6 thin slices (about 1/2 lb)Canadian bacon 4 to 5 fresh sage leaves

1 TB chopped fresh parsley 1/4 teaspoon salt 1/8 teaspoon pepper 1 TB cornstarch

1/4 cup dry white wine

Place turkey breast skin side down. Spread cut surfaces with mustard; top with Canadian bacon, sage and 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 for about 6 hours.

Remove turkey and rack from pot; let juices remain. Keep covered and warm. Turn pot on high.

Dissolve cornstarch in wine. Stir into drippings in pot. Cover and cook on high 20 to 30 minutes, until thickened, stirring occasionally.

Remove skewer or tie from turkey. Slice turkey into 1/2 inch slices, and serve with sauce.