3 tablespoons unsalted butter
3 tablespoons finely chopped onion
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary
2 teaspoons dried sage
1/2 teaspoon dry mustard
3 tablespoons water
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice concentrate
2 tablespoons white wine
2 teaspoons molasses
1/2 teaspoon salt
2 tablespoons butter, softened
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, melt butter, onion and garlic over medium heat, stirring frequently until butter is completely browned. Stirring constantly, cook over medium heat until mixture begins to thicken.
Stir rosemary, sage, mustard, water, Worcestershire sauce and lemon juice concentrate into butter mixture. Cook and stir now over medium heat until stirring constantly.
Place chicken in turkey cavity. Mix with broth mixture while still wet (filling should be very wet, however, don't give up!) Add onion mixture; pour chicken into turkey cavity.
Slice breasts into 1/2 inch diameter slices. Fill each breast with chicken mixture. Season with Worcestershire sauce, lemon juice concentrate, white wine, molasses, salt, butter and poultry seasoning. Place breast halves on bread (or plates) to serve. Arrange slices of chicken on brown or white plates. Serve with lettuce, tomato, onions, potatoes and corn.
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