Ingredients
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4 medium-sized Carrots
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1 medium-sized Onion
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½ cup Water
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1½ tsp dried Sage
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2 skinless Turkey
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1 tsp Browning Sauce
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¼ tsp Salt
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1⁄3 tsp Black Pepper
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1 Tbsp Cornstarch
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¼ cup Water
Directions
Steps
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1
Done
|
In a slow cooker, combine the carrots, onion, water, and 1 tsp. sage. Top with the turkey. Sprinkle with the remaining sage. |
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2
Done
|
Cover and cook on Low 6–8 hours, or until a meat thermometer reads 180°. |
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3
Done
|
Remove turkey and keep warm. Remove vegetables from the cooker with a slotted spoon, reserving cooking juices. |
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4
Done
|
Keep vegetables warm until ready to serve. Pour cooking juices into a saucepan. |
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5
Done
|
Or, place vegetables in a food processor. Cover and process until smooth. Place in a saucepan. Add cooking juices. |
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6
Done
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Bring mixture in saucepan to a boil. Add browning sauce, salt, and pepper, if you wish. |
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7
Done
|
In a small bowl, combine cornstarch and water until smooth. Stir into boiling juices. Cook and stir for 2 minutes, or until thickened. Serve over turkey. |
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8
Done
|
If you’ve kept the vegetables warm, add to the serving platter with the turkey. |
