Crockpot Turkey And Mushroom Sauce


1 boneless turkey breast (3 lb.) halved

2 tablespoons vegetable oil or reduced-fat margarine

2 tablespoons dried parsley flakes

1/2 teaspoons. dried tarragon

1/2 tsp. salt (optional)

1/8 tsp. pepper

1 jar or can (4.5 oz.) sliced mushrooms, drained (or

1 cup (fresh) 1/2 C chicken boullion (low sodium)

2 tablespoons cornstarch

1/4 cup cold water


Place turkey skin side up in slow cooker, brush with oil, sprinkle with parsley, tarragon, salt & pepper. Top with mushrooms. Pour broth over all. Cover & cook on low for 7-8 hours. Remove turkey and keep warm. Skim fat from juices. In a saucepan stir cornstarch and cold water. Gradually stir in juices, bring to boil, stir for 2 minutes or until thickened. Serve over turkey.


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