Turkey in Onion-Mushroom Gravy

Add a tossed salad and steamed vegetable to make this dish a complete meal.

Serves 8

Ingredients:

• Nonstick spray
• ½ cup water
• 1 (3-pound) boneless turkey breast
• 1 envelope dry onion soup mix
• 1 small onion, peeled and thinly sliced
• 8 ounces fresh mushrooms, cleaned and sliced
• 8 medium red potatoes, peeled
• 1 tablespoon butter, softened
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• Salt and freshly ground pepper, to taste

1. Treat the crock of the slow cooker with nonstick spray. Add the water. Place the turkey in the slow cooker and sprinkle the soup mix over the top of it. Add the onion, mushrooms, and potatoes. Cover and cook on low for 8 hours or until the turkey reaches an internal temperature of 170°F.
2. Move the turkey breast and potatoes to a serving platter; cover and keep warm.
3. Cover, increase the slow cooker to high, and cook for 15 minutes or until the liquid in the crock is bubbling around the edges. Mix the butter and flour together; dollop into the cooker. Whisk to work into the liquid, stirring and cooking for 5 minutes or until the flour taste is cooked out of the sauce and the mixture begins to thicken. Whisk in the cream and continue to cook for 15 minutes or until the cream comes to temperature and the gravy coats the back of a spoon. Taste for seasoning and add salt and pepper, to taste.
4. Slice the turkey and ladle the gravy over the slices, and serve the extra on the side.

Turkey Stroganoff

Omit the potatoes and cook the Turkey in Onion-Mushroom Gravy recipe as directed through Step 2. Stir 1 cup of sour cream into the liquid in the slow cooker, continuing to cook and stir until the mixture comes to temperature. Serve over cooked egg noodles and the sliced turkey.