Ingredients
1 cup white wine1 medium apple, chopped1/2 cup sliced fennel bulb1/3 cup chopped celery1/3 cup chopped carrot3 garlic cloves, minced1 teaspoon ground mustard1 bay leaf1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried thyme1/2 teaspoon rubbed sage1/4 teaspoon pepper1 package (3 pounds) frozen boneless turkey breast roast, thawed2 tablespoons plus 1-1/2 teaspoons cornstarch1/2 cup half-and-half cream
Preparation
In a 6-qt. slow cooker, combine the wine, apple, fennel, celery, carrot, garlic, mustard and bay leaf. In a small bowl, combine the rosemary, thyme, sage and pepper; rub over turkey. Add turkey to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat to a serving platter and keep warm. Strain drippings into a measuring cup to measure 1 cup. Skim fat. In a small saucepan, combine cornstarch and cream; stir until smooth. Gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
