1 1/4 cup white wine or chicken broth
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
2 teaspoons dried rosemary, crushed
1/2 teaspoon pepper
3 turkey breast tenderloins, 3/4 pound each
3 tablespoons cornstarch
1/2 cup half and half cream or milk
1/2 teaspoon salt
In a slow cooker combine wine or broth, onion, garlic and bay leaves. Combine rosemary and pepper and rub over turkey. Place in slow cooker. Cover and cook on low for 7 to 8 hours or until meat is tender. Remove turkey and keep warm. Strain cooking juice; pour into a saucepan. Combine cornstarch, cream and salt until smooth. Gradually add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Slice turkey. Serve with cream sauce. Serves 9.
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