Turkey in Cream Sauce Recipe

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"I've been relying on this recipe for tender turkey since I first moved out on my own years ago," recalls Kathy-Jo Winterbottom of Pottstown, Pennsylvania. "I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe."
TOTAL TIME: Prep: 20 min. Cook: 7 hours
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Cook: 7 hours
MAKES: 9 servings

Ingredients

  • 1-1/4 cups white wine or chicken broth
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 3 turkey breast tenderloins (3/4 pound each)
  • 3 tablespoons cornstarch
  • 1/2 cup half-and-half cream or whole milk
  • 1/2 teaspoon salt

Nutritional Facts

1 serving (prepared with wine and fat-free milk) equals 179 calories, 1 g fat (0 saturated fat), 82 mg cholesterol, 190 mg sodium, 5 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.

Directions

  1. In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender.
  2. Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 9 servings.
Originally published as Turkey in Cream Sauce in Quick Cooking December 2000, p49

Nutritional Facts

1 serving (prepared with wine and fat-free milk) equals 179 calories, 1 g fat (0 saturated fat), 82 mg cholesterol, 190 mg sodium, 5 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Turkey in Cream Sauce

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   (2)
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MY REVIEW
Reviewed Jan. 23, 2014

This was absolutely fabulous!!! I used 3 turkey legs and cooked 8 hours. Almost fell of the bone. after taking meat off bone, returned to gravy after adding milk and cornstarch. Ended up in microwave 2 minutes to thicken a little more. A great way to prepare the tastebuds for Thanksgiving :)

MY REVIEW
Reviewed Sep. 7, 2009

This is wonderful. I use chicken breast instead of turkey. I also add mushrooms.

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