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Turkey with Mushroom Sauce

Turkey with Mushroom Sauce
"When we were first married, I didn't have an oven, so I made this tender turkey in the slow cooker," recalls Myra Innes of Auburn, Kansas. "These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers."
8 ServingsPrep: 20 min. Cook: 4 hours

Ingredients

  • 1 boneless skinless turkey breast half (2-1/2 pounds)
  • 2 tablespoons butter, melted
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried tarragon
  • 1/8 teaspoon pepper
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained or 1 cup sliced fresh mushrooms
  • 1/2 cup white wine or chicken broth
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • Place turkey in a 5-qt. slow cooker. Brush with butter. Sprinkle with
  • parsley, salt, tarragon and pepper. Top with mushrooms. Pour wine
  • over all. Cover and cook on low for 4-6 hours or until a thermometer
  • reads 170°.
  • Remove turkey to a serving platter; keep warm. Skim fat from cooking
  • juices; transfer to a small saucepan. Bring liquid to a boil.
  • Combine cornstarch and water until smooth. Gradually stir into the
  • pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with turkey.
  • Yield: 8 servings.
© Taste of Home 2013

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Turkey with Mushroom Sauce (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013