 | | Crockpot Turkey And Mushroom Sauce |
|
1 boneless turkey breast (3 lb.) halved
2 tablespoons vegetable oil or reduced-fat margarine
2 tablespoons dried parsley flakes
1/2 teaspoons. dried tarragon
1/2 tsp. salt (optional)
1/8 tsp. pepper
1 jar or can (4.5 oz.) sliced mushrooms, drained (or
1 cup (fresh) 1/2 C chicken boullion (low sodium)
2 tablespoons cornstarch
1/4 cup cold water
|
|
| Instructions |
| Place turkey skin side up in slow cooker, brush with oil, sprinkle with parsley, tarragon, salt & pepper. Top with mushrooms. Pour broth over all. Cover & cook on low for 7-8 hours. Remove turkey and keep warm. Skim fat from juices. In a saucepan stir cornstarch and cold water. Gradually stir in juices, bring to boil, stir for 2 minutes or until thickened. Serve over turkey.
|
|
|
|
|
|
