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
