Wine-Braised Turkey-BreastIngredients:
1 whole boneless turkey breast (about 3 pounds), 1 medium onion, halved and thinly sliced, 1/2 teaspoon thyme, 1 large clove garlic, thinly sliced salt and pepper to taste, 1/4 cup Madeira wine, 1 tablespoon honey, 1 to 2 ounces dried mushrooms, such as Porcini, soaked in 1/4 cup water, 1 tablespoon cornstarch mixed with with 2 tablespoons cold water.
Preparation:
Take turkey breast out of wrapping and netting, and rinse under cold water; pat dry. Place turkey breast in slow cooker; add onion, thyme, garlic, salt & pepper, wine, honey, and mushrooms with soaking liquid. Cover and cook on low for 8 to 10 hours. During the last 30 minutes pour liquid into a container to skim excess fat, if desired, and return broth to pot. Stir cornstarch mixture in and continue cooking until smooth and thickened.Serves 5 to 6.
Recipe Courtsey: Diana Rattray
Labels: aphrodisiacs, holiday, Recipes, Thanksgiving, wine
