| 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 <afpoe@swbell.net> on Apr 23,
1998
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