turkey with mushroom sauce
Slow Cooker
Turkey with Mushroom Sauce
Tender turkey slices smothered in a savory mushroom gravy. A comforting, elegant dish that pairs well with mashed potatoes or rice.
Ingredients
- 1 (3 pound) boneless turkey breast, halved
- 2 tablespoons butter or margarine, melted
- 2 tablespoons dried parsley flakes 1/2 teaspoon dried tarragon
- 1/2 teaspoon salt (optional) 1/8 teaspoon pepper
- 1 (4.5 ounce) jar sliced mushrooms, drained
- 1/2 cup white wine or chicken broth
- 2 tablespoons cornstarch 1/4 cup cold water
Directions
- Place the turkey, skin side up, in a slow cooker. Brush with butter. Sprinkle with parsley, tarragon, salt if desired and pepper. Top with mushrooms. Pour wine or broth over all.
- Cover and cook on low for 7-8 hours.
- Remove turkey and keep warm. Skim fat from cooking juices. In a saucepan, combine cornstarch and water until smooth.
- Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the turkey.
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