Category

Yields1 Serving

 3 lbs Turkey Breast
 2 tbsp Butter Melted (for DF use Earth Balance brand)
 2 tbsp Dried Parsley
 ½ tsp Dried Taragon
 ½ tsp Sea Salt
  tsp Pepper
 Mushrooms cut up
 ½ cup White Wine
 2 tbsp Arrowroot
 ¼ cup Water

1

1. Place turkey in slow cooker, brush with butter. Sprinkle with parsley, tarragon, salt and pepper. Top with mushrooms, Pour wine/broth over all.
2. Cover and cook on low for 7-8 hours.
3. Remove turkey and keep warm. Skim fat from cooking juices.
4. In saucepan (or in slow cooker), combine arrowroot and water until smooth. Gradually add cooking juices, bring to a boil, cook and stir until thickened. Serve over top of turkey.

Ingredients

 3 lbs Turkey Breast
 2 tbsp Butter Melted (for DF use Earth Balance brand)
 2 tbsp Dried Parsley
 ½ tsp Dried Taragon
 ½ tsp Sea Salt
  tsp Pepper
 Mushrooms cut up
 ½ cup White Wine
 2 tbsp Arrowroot
 ¼ cup Water

Directions

1

1. Place turkey in slow cooker, brush with butter. Sprinkle with parsley, tarragon, salt and pepper. Top with mushrooms, Pour wine/broth over all.
2. Cover and cook on low for 7-8 hours.
3. Remove turkey and keep warm. Skim fat from cooking juices.
4. In saucepan (or in slow cooker), combine arrowroot and water until smooth. Gradually add cooking juices, bring to a boil, cook and stir until thickened. Serve over top of turkey.

Turkey with Mushroom Sauce – DF/GF Crockpot Meal

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