Turkey Roast Chablis
This recipe is the perfect
dish for a small holiday
gathering when a whole
bird is too much. Serve
the delectable white wine
gravy with mounds of
creamy mashed potatoes
and a crisp green salad
on the side.
Prep: 20 minutes Cook: 10 to 12 hours (low-heat setting) or 4 1/2 to 5 1/2
hours (high-heat setting); plus 10 minutes Makes: 6 to 8 main-dish servings
3/4 cup Chablis or other dry white wine
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 bay leaf
3- to 3 1/2-pound frozen boneless turkey roast, thawed
1 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
1/3 cup half-and-half, light cream, or milk
2 tablespoons cornstarch
1/8 teaspoon salt
1. In a 31/2- to 6-quart slow cooker
combine white wine, onion, garlic,
and bay leaf.
If turkey roast is wrapped in netting,
remove it and discard. If gravy packet
is included, remove it from roast;
if desired, refrigerate packet for
another use.
Combine rosemary and pepper.
Rub turkey roast with the rosemary
mixture.
Place roast in slow cooker.
Cover and cook on low-heat setting
for 10 to 12 hours or on
high-heat setting for 4 1/2 to
5 1/2 hours.
Transfer turkey to a serving
platter; cover with foil to
keep warm.
For gravy, strain cooking
juices; discard solids.
Skim fat from juices.
Measure 1 1/3 cups of
the juices into a small
saucepan.
Combine half-and-half,
cornstarch, and salt;
stir into juices.
Cook and stir until thickened.
Cook and stir for 2 minutes
more.
Slice turkey.
Spoon some gravy over turkey.
Pass remaining gravy with
the turkey.
Nutrition Facts per serving:
324 cal.,
6 g total fat (3 g sat. fat), 125 mg
chol., 1594 mg sodium,
19 g carbo., 0g fiber,
41 g pro.
Daily Values: 1 %
vit. A, 2% vit. C,
3% calcium, 28% iron
Best-Loved Holiday Recipes 2010
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