Crockpot Turkey with 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 hrs. 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-sod boullion: Cals: 181 Sod: 76 mg Chol: 60 mg Carb 2 g Protein: 24
g Fat: 8 g Fiber: trace WWP- 4 Points