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Turkey in Cream Sauce

I've been relying on this recipe for tender turkey since I first moved out on my own years ago. I serve it whenever I invite new guests to the house, and I'm constantly writing out the recipe. —Kathy-Jo Winterbottom, Pottstown, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    8 servings

Ingredients

  • 1-1/4 cups white wine or chicken broth
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 3 turkey breast tenderloins (3/4 pound each)
  • 3 tablespoons cornstarch
  • 1/2 cup half-and-half cream or whole milk
  • 1/2 teaspoon salt

Directions

  • In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender.
  • Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts
1 serving: 205 calories, 3g fat (1g saturated fat), 58mg cholesterol, 231mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

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