As mentioned before, my wife and I split some of the duties around the house. In the cooking realm one of us would cook while the other would clean up. When my boys grew up some, they gained the responsibilities to clean off the table, leaving the hand washed items (pots, pans, really large items and knives) and cleaning the stove, counters, etc… Typically during the week, my wife would cook and I would clean as she both was driving an earlier dinner time and was home well before me so she could start cooking. On weekends it would be reversed.
I have noticed a change over the last six months. With the start of this blog, I have jumped to cook more during the week as I have to fill the pipeline for these daily posts. I’m all for that as it means I don’t have to clean. I have found, though, that my desire to cook during the weekdays has jumped up another notch. On those days where I won’t be home for dinner (travelling or other early evening commitments), I have been setting up slow cooker meals. That way the meal is done and she still only has to do one part of the equation. The recipe below was set for just such an occasion (that I ended up cancelling my other commitment so I could finish it up myself).
As you can see the turkey just falls apart and the gravy is somewhat light.
I used boneless turkey breasts.
Spice it up.
Line the bottom of the slow cooker.
I used this to separate the juices from the fat. Only fat left here.
Mixing up the thickening agent.
Out of the slow cooker.
And reunited with the gravy.
Turkey with Mushroom Sauce Recipe
Prep Time: 10 min | Cook Time: 7-8 hours | Makes: 8 Servings | Difficulty: Easy
- 1 boneless turkey breast (3 pounds), cut in half
- 2 tablespoons butter, melted
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon dried tarragon
- 1/8 teaspoon pepper
- 1 jar (4-1/2 ounces) sliced mushrooms, drained or 1 cup sliced fresh mushrooms
- 1/2 cup white wine or chicken broth
- 2 tablespoons cornstarch
- 1/4 cup cold water
Place the turkey, skin side up, in a 5-qt. slow cooker. Brush with butter. Sprinkle with parsley, salt, tarragon and pepper. Top with mushrooms. Pour wine over all. Cover and cook on low for 7-8 hours or until a meat thermometer reads 170°.
Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 8 servings.