*  Exported from  MasterCook  *
 
                  Slow Cooked Turkey Breast With Mushroom
 
 Recipe By     : Sue Klapper
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Crockpot                         Main dish
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    breast of turkey
                         completely thawed
    2      Tablespoons   butter or margarine -- melted
    2      Tablespoons   parsley -- finely chopped
      1/4  Teaspoon      tarragon
                         paprika
      1/4  Cup           sherry or dry white wine
      1/2  Teaspoon      salt
      1/8  Teaspoon      white pepper
                         ***MUSHROOM SAUCE***
                         drippings
    1      Can           mushrooms -- undrained
    2      Tablespoons   cornstarch
      1/4  Cup           water or sherry wine
      1/4  Teaspoon      tarragon
                         salt and pepper
 
     Rinse turkey breast, drain well and pat dry with paper towel.  Place,  
 skin side up in slow cooker.  Brush with butter.  Sprinkle with parsley,  
 tarragon and paprika.  Add wine, salt and pepper.  Cover and cook on high  
 setting for 1 hour, then turn to low setting for 6 to 7 hours.  Internal 
 temperature of  breast should reach 170 when done.  Slice and serve with 
 mushroom sauce. Sauce:  Strain drippings from slow cooker into  large 
 liquid measure.  Spoon off fat.  Add mushrooms to drippings and  enough 
 water to make 1 - 3/4 cupfuls.  Dissolve cornstarch in water or  wine and 
 stir into drippings.  Pour into saucepan, add tarragon and season  to 
 taste with salt and pepper.  Cook over medium to low heat, stirring  
 constantly, until thickened and clear. Source:  Butterball Makes Any  
 Dinner Special Cookbook
  
 
 
 
 
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