Slow Cooker Turkey With Mushroom Sauce (quick Cooking Magazi

November 27, 2020  Online Recipe Guide Avatar

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.

Yields 12 servings (2-1/2 C sauce)

Diabetic Exchange: 3 lean meat, 1/2 vegetable 1 serving prepared with reduced-fat margarine, no salt and low-sodium boullion: Calories: 181 Sodium: 76 mg Cholesterol: 60 mg Carbohydrate: 2 g Protein: 24 g Fat: 8 g Fiber: traceWeight Watcher Points – 4 Points


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