The aroma of rosemary and garlic will fill your kitchen as the turkey and potatoes are cooking. Serve this new twist on a traditional favorite at your next Thanksgiving or Christmas gathering.
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1 pound (3 cups) new red potatoes, quartered
2 1/2 to 3 pound bone-in turkey breast half
1/4 pound (2 1/2 cups) assorted wild mushrooms, sliced
2 tablespoons Land O Lakes® Butter, melted
2 teaspoons dried rosemary leaves
2 teaspoons finely chopped fresh garlic
1/2 teaspoon salt
1 (10 1/2-ounce) can condensed chicken broth
1 tablespoon cornstarch
1 tablespoon water
*Substitute your favorite mushrooms including button, shiitake, cremini, portabella or oyster mushrooms.
Spray 5- to 6-quart slow cooker with no-stick cooking spray. Place potatoes in slow cooker; top with turkey breast half. Add mushrooms, butter, rosemary, garlic and salt. Pour broth over all.
Cover; cook on Low heat setting 5-6 hours or until turkey is tender. (Turn turkey breast over once during cooking, if desired.)
Remove turkey and potatoes to serving platter; keep warm. Pour mushrooms and juices into 2-quart saucepan. Combine cornstarch and water in small bowl; mix well. Stir cornstarch mixture into juices. Cook over medium heat, stirring constantly, 2-3 minutes or until mixture comes to a boil and is slightly thickened. Serve turkey and potatoes with gravy.
- Purchase mushrooms in the bulk produce section of your grocery store. Mix and match your favorite kinds of mushrooms to add variety to this recipe.
- Use caution when cooking meat on the bone in the slow cooker. Often the meat becomes so tender the bone falls away. Make sure small bones are not left in the sauce.
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This recipe is excellent. My husband and I love it and we're very picky eaters.
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