Ingredients
1-1/4 cups white wine or chicken broth1 medium onion, chopped2 garlic cloves, minced2 bay leaves2 teaspoons dried rosemary, crushed1/2 teaspoon pepper3 turkey breast tenderloins (3/4 pound each)3 tablespoons cornstarch1/2 cup half-and-half cream or whole milk1/2 teaspoon salt
Preparation
In a 3-qt. slow cooker, combine the wine, onion, garlic and bay leaves. Combine rosemary and pepper; rub over turkey. Place in slow cooker. Cover and cook on low for 7-9 hours or until turkey is tender.
Remove turkey to a serving platter; keep warm. Strain and skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine the cornstarch, cream and salt until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey.
