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Turkey Ragout
1 large onion, thinly sliced
2 cloves garlic, minced or pressed
8 ounces mushrooms, cut into quarter
1/2 teaspoon dry thyme
1/8 teaspoon ground white pepper
2 pounds boneless, skinless turkey breast
3 tablespoons all-purpose flour
1/3 cup dry white wine or chicken broth
1 tablespoon tomato paste
Salt
In a 3-quart or large electric slow cooker, combine onion, garlic,
mushrooms, thyme, and white pepper. Rinse turkey, pat dry and cut
into 1 1/2-inch cubes. Coat turkey cubes with flour, arrange on
top of onion mixture. Mix wine and tomato paste, pour over turkey.
Cover and cook at low setting until turkey is very tender when
pierced (7 1/2 to 8 1/2 hours). Stir gently to coat turkey with
sauce, then season to taste with salt. Makes 6 servings
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Turkey Ragout