| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot co, Lowfat, Poultry | 6 | Servings | |
INGREDIENTS
| 1 | lg | Onion;, thinly sliced |
| 2 | Cloves garlic; mashed or pressed | |
| 8 | oz | Mushrooms; cut into quarters |
| 1/2 | ts | Dry thyme |
| 1/8 | Te ground white pepper | |
| 2 | lb | Boneless; skinless turkey breast |
| 3 | tb | All-purpose flour |
| 1/3 | c | Dry white wine |
| 1 | tb | Tomato paste |
| Salt to taste |
INSTRUCTIONS
In 3-quart or larger slow cooker, combine onion, garlic, mushrooms, thyme, and white pepper. Rinse turkey, and pat dry, and cut into 1-1/2-inch cubes. Coat turkey cubes with flour; arrange on top of onion mixture. Mix wine and tomato paste; pour evenly over turkey. Cover and cook at LOW setting until turkey is very tender when pierced (7-1/2 to 8-1/2 hours). Stir gently to coat turkey with sauce, then season to taste with salt. Makes 6 servings. Recipe by: Sunset Test Kitchens Posted to TNT Recipes Digest by Alice Poe <[email protected]> on Apr 23, 1998
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