Turkey with Mushroom Sauce
1 boneless turkey breast (3lbs) halved (3lbs of chicken breasts would work too)
2 Tbsp soy margarine melted
2 Tbsp dried parsley flakes
1/2 tsp dried tarragon
1/2 tsp salt, optional
1/8 tsp pepper
1 jar (4 1/2oz) sliced mushrooms, drained, or 1 cup sliced fresh mushrooms
1/2 cup white wine or chicken broth
2 Tbsp cornstarch
1/4 cup cold water
Place turkey (or chicken), skin side up, in a slow cooker. Brush with margarine. Sprinkle with parsley, tarragon, salt (if desired) and pepper. Top with mushrooms. Pour wine or broth over all. Cover and cook on low 7-8 hours. Remove turkey (chicken) and keep warm. Skim fat from cooking juices. In a saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the turkey or chicken. Yield: 12 servings
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Turkey with Mushroom Sauce (slow cooker recipe)
