Turkey With Leeks and Mushrooms (Crock Pot) |
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Prep Time: 5 Minutes Cook Time: 4 Minutes |
Ready In: 9 Minutes Servings: 8 |
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Sandra Lee's Semi-Homemade Slow cooker Cookbook 3 Ingredients:
2 leeks, white parts only, sliced width wise 1/2-inch thick |
8 ounces fresh mushrooms, sliced |
2 lbs turkey breast cutlets, rinsed and patted dry |
salt |
pepper |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (3/4 ounce) packet mushroom gravy mix |
1/2 cup white wine or 1/2 cup chardonnay wine |
Directions:
1. In a 5 quart slow cooker, place leeks and mushrooms in bottom.
2. Season turkey breasts with salt and pepper.
3. Place in slow cooker on top of vegetables.
4. In a small bowl, stir together cream of mushroom soup, gravy mix and white wine until smooth.
5. Pour over turkey.
6. Cover and cook on LOW setting for 3 1/2-4 1/2 hours.
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