Turkey in Cream Sauce Recipe

4.5 2 2
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Turkey in Cream Sauce Recipe

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4.5 2 2
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 7 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 7 hours

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

Directions

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.
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: 8 servings.
Originally published as Turkey in Cream Sauce in Quick Cooking December 2000, p49

Nutritional Facts

1 serving: 205 calories, 3g fat (1g saturated fat), 58mg cholesterol, 231mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

  • 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
  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: 8 servings.
Originally published as Turkey in Cream Sauce in Quick Cooking December 2000, p49

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sallyjojo User ID: 5675269 33677
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
da_30303 User ID: 3731430 43333
Reviewed Sep. 7, 2009

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

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