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Turkey Marsala with Vegetables
Nb persons: 0
Yield: 6 Servings
Preparation time:
Total time:
Source:
-Sue Woodward | |
3 large | Carrots, peeled, julienned |
2 | Leeks, washed, julienned |
1/2 | Turkey breast, 3-lb. skinned |
2 tbsp | Butter, or margarine, melted |
12 | Mushrooms, sliced |
1/2 tsp | Salt |
1/8 tsp | Pepper |
2 tbsp | Fresh parsley, chopped |
3/4 cup | Chicken broth or bouillon |
1/2 cup | Marsala or dry sherry |
2 tbsp | Cornstarch |
2 tbsp | -Water, cold |
Place carrots and leeks in slowcooker. Brush turkey breast with melted
butter. Arrange turkey, then mushrooms, over vegetables. Sprinkle with
salt, pepper, and parsley. Pour broth and wine over all. Cover and cook on
LOW 6 to 7 hrs. Remove turkey and vegetables with slotted spoon, cover and
keep warm. Turn pot on HIGH. Dissolve cornstarch in water. Stir into juices
in pot. Cover and cook on HIGH 15 to 20 mins., or until thickened,
stirring occasionally. Slice turkey; arrange on center of platter with
vegetables around edges. Serve with Marsala sauce. Makes 5 or 6 servings.
Per serving - 287 cal, 36 g pro, 13 g carbo, 7 g fat, 79 mg chol, 321 mg
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Author - Mable Hoffman
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