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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kirsten
Servings: 8
1 boneless turkey breast, about 3 pounds, halved
2 tablespoons melted margarine
2 tablespoons dried parsley flakes
½ teaspoon dried tarragon
½ teaspoon salt
⅛ teaspoon pepper
1 4½ ounce jar sliced mushrooms, drained
½ cup white wine or chicken broth
2 tablespoon cornstarch
¼ cup cold water
Place turkey, skin side up in slow cooker. Brush with butter. Sprinkle with parsley, tarragon, salt and pepper. Top with mushrooms. Pour wine or broth over all. Cover and cook on low for 7 to 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 until thickened. Serve with the turkey