Title: Turkey Marsala with Vegetables
Categories: Crockpot Turkey
Yield: 6 Servings

3	lg	Carrots; peeled, julienned
2		Leeks; washed, julienned
1/2		Turkey breast, 3-lb. skinned
2	tb	Butter; or margarine, melted
12		Mushrooms; sliced
1/2	ts	Salt
1/8	ts	Pepper
2	tb	Fresh parsley; chopped
3/4	c	Chicken broth or bouillon
1/2	c	Marsala or dry sherry
2	tb	Cornstarch
2	tb	-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 sod

Author - Mable Hoffman

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