Taste of Home Skinny Slow Cooker by Editors at Taste of Home

Author:Editors at Taste of Home
Language: eng
Format: epub
Publisher: Reader's Digest/Taste of Home

TENDER TURKEY BREAST WITH WHITE WINE GRAVY

I modified a well-loved dish for the slow cooker. The turkey comes out tender every time and is perfectly complemented by the white wine gravy. It’s best to make with drinking wine, not cooking wine.

—TINA MACKISSOCK MANCHESTER, NH

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PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS

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1 cup white wine

1 medium apple, chopped

1/2 cup sliced fennel bulb

1/3 cup chopped celery

1/3 cup chopped carrot

3 garlic cloves, minced

1 teaspoon ground mustard

1 bay leaf

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried thyme

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

1 package (3 pounds) frozen boneless turkey breast roast, thawed

2 tablespoons plus 1 1/2 teaspoons cornstarch

1/2 cup half-and-half cream

1. In a 6-qt. slow cooker, combine wine, apple, fennel, celery, carrot, garlic, mustard and bay leaf. In a small bowl, combine the rosemary, thyme, sage and pepper; rub over turkey. Add turkey to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.

2. Remove the meat to a serving platter and keep warm. Strain the drippings into a measuring cup to measure 1 cup. Skim fat. In a small saucepan, combine cornstarch and cream; stir until smooth. Gradually add the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

PER SERVING 5 ounces cooked turkey with 3 tablespoons gravy equals 238 cal., 3 g fat (1 g sat. fat), 113 mg chol., 102 mg sodium, 7 g carb., 1 g fiber, 43 g pro. Diabetic Exchanges: 6 lean meat, 1/2 starch.

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