Slow Cooker Turkey with Mushroom Sauce Recipe
Use the cooking juices from the slow cooker to whip up a delicious gravy in just moments. Adapted from Myra Innes, Auburn, Kansas
Serves 8
Prep Time: 10 min.
Cook Time: 7 hrs.
• 1 boneless turkey breast (3 lbs.), cut in half
• 2 tbsp. butter, melted
• 2 tbsp. dried parsley flakes
• 1/2 tsp. dried tarragon
• 1/2 tsp. salt
• 1⁄8 tsp. pepper
• 1 jar (4 1/2 oz.) sliced mushrooms, drained, or 1 cup sliced fresh mushrooms
• 1/2 cup white wine or chicken broth
• 2 tbsp. cornstarch
1. Place turkey skin side up in 5-qt. slow cooker. Brush with butter. Sprinkle with parsley, tarragon, salt, and pepper. Top with mushrooms. Pour wine or broth over all. Cover and cook on low for 7 to 8 hours or until a meat thermometer inserted in turkey reads 170°F.
2. Remove turkey to serving platter; keep warm. Skim fat from cooking juices and discard; transfer cooking juices to small saucepan. Bring liquid to a boil. Combine cornstarch and 1/4 cup cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Per serving: 308 cal, 14 g fat (5 g sat), 3 g carbs, 38 g protein, 0 g fiber, 118 mg chol, 327 mg sodium, 31 mg calcium
Source: RD
Use the cooking juices from the slow cooker to whip up a delicious gravy in just moments. Adapted from Myra Innes, Auburn, Kansas
Serves 8
Prep Time: 10 min.
Cook Time: 7 hrs.
• 1 boneless turkey breast (3 lbs.), cut in half
• 2 tbsp. butter, melted
• 2 tbsp. dried parsley flakes
• 1/2 tsp. dried tarragon
• 1/2 tsp. salt
• 1⁄8 tsp. pepper
• 1 jar (4 1/2 oz.) sliced mushrooms, drained, or 1 cup sliced fresh mushrooms
• 1/2 cup white wine or chicken broth
• 2 tbsp. cornstarch
1. Place turkey skin side up in 5-qt. slow cooker. Brush with butter. Sprinkle with parsley, tarragon, salt, and pepper. Top with mushrooms. Pour wine or broth over all. Cover and cook on low for 7 to 8 hours or until a meat thermometer inserted in turkey reads 170°F.
2. Remove turkey to serving platter; keep warm. Skim fat from cooking juices and discard; transfer cooking juices to small saucepan. Bring liquid to a boil. Combine cornstarch and 1/4 cup cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Per serving: 308 cal, 14 g fat (5 g sat), 3 g carbs, 38 g protein, 0 g fiber, 118 mg chol, 327 mg sodium, 31 mg calcium
Source: RD