Turkey ragout (low-fat) (crockpot)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion;, thinly sliced |
| 2 | Cloves garlic; mashed or pressed | |
| 8 | ounces | Mushrooms; cut into quarters |
| ½ | teaspoon | Dry thyme |
| ⅛ | Te ground white pepper | |
| 2 | pounds | Boneless; skinless turkey breast |
| 3 | tablespoons | All-purpose flour |
| ⅓ | cup | Dry white wine |
| 1 | tablespoon | Tomato paste |
| Salt to taste | ||
Directions
In 3-quart or larger slow cooker, combine onion, garlic, mushrooms, thyme, and white pepper. Rinse turkey, and pat dry, and cut into 1-½-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 (7-½ to 8-½ 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@...> on Apr 23, 1998