- June 3, 2007 at 8:31 pm #240994BiggerPiggyBankParticipant
Crockpot Turkey with Mushroom Sauce
1 boneless turkey breast (3 lb.) halved
2 tablespoons vegetable oil or reduced-fat margarine 2 tablespoons
1/2 teaspoons. dried tarragon
1/2 tsp. salt (optional)
1 jar or can (4.5 oz.) sliced mushrooms, drained (or 1 cup (fresh) 1/2
chicken boullion (low sodium) 2 tablespoons cornstarch 1/4 cup cold
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.
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
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