Ingredientes para Turkey With Mushroom Sauce
- Boneless Turkey Breast
- 2 tablespoons butter
- Dried Tarragon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Sliced Mushrooms
- White Wine
- 2 tablespoons cornstarch
- Cold Water
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Cómo preparar Turkey With Mushroom Sauce
- Place a 3-4 lb bone-in turkey breast, skin side up, in a slow cooker or crock-pot.
- Melt 2 tablespoons of butter and brush it evenly over the turkey.
- Sprinkle 1 tablespoon dried parsley, 1 teaspoon dried tarragon, 1 teaspoon salt, and 1/2 teaspoon black pepper over the turkey.
- Top the turkey with 8 ounces of sliced cremini mushrooms.
- Pour 1 cup of dry white wine (or chicken broth) over the turkey and mushrooms.
- Cover and cook on low for 7-8 hours, or until the turkey is fork-tender.
- Remove the turkey from the slow cooker and keep it warm, loosely tented with foil.
- Skim off excess fat from the cooking juices in the slow cooker.
- In a medium saucepan, whisk together 2 tablespoons of cornstarch and 1/4 cup of cold water until smooth.
- Gradually whisk in 2 cups of the cooking juices from the slow cooker.
- Bring the mixture to a boil over medium heat, whisking constantly.
- Reduce heat to low and simmer for 2 minutes, or until the sauce has thickened to your desired consistency.
- Slice the turkey and serve it generously drizzled with the creamy mushroom sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
15g
Carbs
0g
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