TURKEY WITH MUSHROOM SAUCE
"Quick Cooking Magazine" – 2000
Exchanges
Serves: 12
Slow Cooker
1 boneless turkey breast (3 lbs.), halved
2 T. reduced-fat margarine, melted
2 T. dried parsley flakes
1/2 tsp. dried tarragon
1/8 tsp. pepper
1 c. sliced fresh mushrooms
1/2 c. low-sodium chicken broth
2 T. cornstarch
1/4 c. cold water
Place the turkey, skin side up, in a slow cooker. Brush with
margarine. Sprinkle with parsley, tarragon and pepper. Top with
mushrooms. Pour broth over all. Cover and cook on low for 7-8
hours. Remove turkey and keep warm. Skim fat from cooking juices.
In a saucepan, combine cornstarch and water until smooth. Gradually
add cooking juices. Bring to a boil; cook and stir for 2 minutes or
until thickened. Serve with the turkey.
Nutritional Analysis: One serving equals: 181 calories…
76 mg sodium…60 mg cholesterol…2 gm carbohydrate…
24 gm protein…8 gm fat…trace fiber
Exchanges: 3 lean meat…1/2 vegetable