Turkey and Sour Cream Sauce
1 boneless breast of turkey
1 tsp salt
1/4 tsp pepper
2 tsp dried dillweed, divided
1/4 cup water
1 tbs white or wine vinegar
3 tbs flour
1 cup sour cream

Sprinkle both sides of turkey breast with salt, pepper and 1 tsp dillweed. Place turkey breast in crockpot. Add water and vinegar. Cover and cook on low for 7 to 9 hours or until tender. Remove turkey breast to a platter. Keep warm. Transfer juices to a saucepan. Place on stovetop and heat over medium-high heat. Let simmer briskly, uncovered, for about 5 minutes to reduce the liquids. Dissolve flour in small amount of cold water and stir into the liquid. Add the remaining teaspoon of dill weed.
Cook until thickened, about 15 to 20 minutes. Stir in sour cream and turn off heat. Slice meat and serve with the sour cream sauce. Serves 6.