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Ingredients Jump to Instructions ↓

  1. 1 each turkey, breast, completely thawed

  2. 2 tablespoon butter, or margarine, melted

  3. 2 tablespoon parsley, fresh, finely chopped

  4. 1 paprika

  5. 1/4 cup sherry, or dry white wine

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon pepper, white

  8. --MUSHROOM SAUCE--

  9. 1 drippings

  10. 1 each mushrooms, can, undrained

  11. 2 tablespoon cornstarch

  12. 1/4 cup water, or sherry wine

  13. 1/4 teaspoon tarragon

  14. 1 salt, to taste

  15. 1 pepper, to taste

  16. 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

  17. 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.

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