Slow Cooked Turkey Breast with Mushroom Sauce

Name: Slow Cooked Turkey Breast with Mushroom Sauce
Cook time: P7H
Total time: 1 d
Yield: 4
Cuisine: Fusion
Ingredients: turkey; butter; parsley leaves; tarragon leaves; paprika; sherry; salt; white pepper; drippings; mushrooms, canned; cornstarch; water; tarragon leaves; salt; black pepper

Submitted by caqlocke@juno.com

Make your slow cooker feel special with this simple recipe where a turkey breast is cooked to perfection in a savory homemade mushroom sauce.

YIELD

4 servings

PREP

1 min

COOK

7 hrs

READY

8 hrs

Ingredients

EACH TURKEY
breast, completely thawed *

TABLESPOONS BUTTER
or margarine, melted

TABLESPOONS PARSLEY LEAVES
fresh, finely chopped

TEASPOON TARRAGON LEAVES

X PAPRIKA *

CUP SHERRY
or dry white wine *

TEASPOON SALT

⅛

TEASPOON WHITE PEPPER

X DRIPPINGS *

EACH MUSHROOMS, CANNED
can, undrained

TABLESPOONS CORNSTARCH

CUP WATER
or sherry wine

TEASPOON TARRAGON LEAVES

X SALT
to taste *

X BLACK PEPPER
to taste *

Directions

Rinse turkey breast, drain well and pat dry with paper towel. Place, skin side up in slow cooker. Brush with butter. Sprinkle with parsley, tarragon and paprika. Add wine, salt and pepper. Cover and cook on high setting for 1 hour, then turn to low setting for 6 to 7 hours. Internal temperature of breast should reach 170 when done.

Slice and serve with mushroom sauce.

Sauce: Strain drippings from slow cooker into large liquid measure. Spoon off fat. Add mushrooms to drippings and enough water to make 1 to ¾ cupfuls. Dissolve cornstarch in water or wine and stir into drippings. Pour into saucepan, add tarragon and season to taste with salt and pepper. Cook over medium to low heat, stirring constantly, until thickened and clear.