Thursday, July 21, 2011

Creamy turkey dinner

This was really good. Next time, I think I'll add some corn starch right after we add the heavy cream, so the gravy thickens. Still, really tasty. Oh, and a note...I doubled the recipe. It fit better in the slow cooker that way.

Adapted from A Year of Slow Cooking

4 pounds turkey breast, cut in chunks
1 cup chicken broth
3 tablespoons balsamic vinegar
1 onion, thinly sliced
16 ounces sliced mushrooms
1 cup half and half
1 bag frozen green beans

Put the turkey into the bottom of your cooker, and pour on the chicken broth and balsamic vinegar. Add onion and mushrooms. Stir a bit to combine. Cover and cook on low for 6-7 hours, or on high for about 4.
Stir in the heavy cream and green beans. Cover and cook on high for another 30 minutes, or until beans are thawed and heated through.

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