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Turkey in Cream Sauce

 Turkey in Cream Sauce
"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."
9 ServingsPrep: 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: 9 servings.
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,

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Turkey in Cream Sauce (continued)

Nutritional Facts: 5 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.