Moist Turkey Breast with White Wine Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -1 cup white wine (Chardonnay or Viognier is suggested but I used cooking wine because that is what I had)
-1 medium apple, chopped
-1/2 cup sliced fennel bulb
-1/3 cup chopped celery
-1/3 cup chopped carrot
-3 garlic cloves, minced
-1 teaspoon ground mustard
-1 bay leaf
-1/2 teaspoon dried rosemary, crushed
-1/2 teaspoon dried thyme
-1/2 teaspoon rubbed sage
-1/4 teaspoon pepper
-1 package (3 pounds) frozen boneless turkey breast roast, thawed (I used turkey breast cutlets)
-2 tablespoons plus 1-1/2 teaspoons cornstarch
-1/2 cup half-and-half cream (I used fat free)
-I added cabbage
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Directions: |
Directions:-In a 6-qt. slow cooker, combine the wine, apple, fennel, celery, carrot, garlic, mustard, cabbage (if using) and bay leaf. In a small bowl, combine the rosemary, thyme, sage and pepper; rub over turkey. Add turkey to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
-Remove meat to a serving platter and keep warm. Strain drippings into a measuring cup to measure 1 cup. Skim fat. In a small saucepan, combine cornstarch and cream; stir until smooth. Gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. |
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Number Of
Servings: |
Number Of
Servings:8 (if using 3lb turkey), 4 (if using turkey cutlets) |
Personal
Notes: |
Personal
Notes: 5 ounces cooked turkey with 3 tablespoons gravy equals 238 calories, 3 g fat (1 g saturated fat), 113 mg cholesterol, 102 mg sodium, 7 g carbohydrate, 1 g fiber, 43 g protein. Diabetic Exchanges: 6 lean meat, 1/2 starch.
I made a side of sauteed cabbage, fennel bulb, scallions with salt, pepper, and garlic powder and the flavors paired nicely with the dish.
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