Turkey and Mushroom Sauce

•  1 large boneless, skinless turkey breast, halved
• 2 tbsp melted coconut oil
• 2 tbsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 c white wine
• 1 c sliced fresh mushrooms
• 2 tbsp cornstarch
• 1/4 c cold water

1. Place turkey in the slow cooker
2. Brush with coconut oil
3. Mix together the parsley, oregano, salt, pepper, and wine, and pour over the turkey
4. Top with the mushrooms
5. Cover and cook on low for 7-8 hours or until just tender
6. Remove and keep warm
7. Skim any fat from juices
8. In a saucepan over low heat, combine cornstarch and water and mix until smooth.
9. Gradually add in the juices from the crock.
10. Bring to a boil.
11. Cook and stir for 2 minutes, until thickened
12. Slice turkey and serve with the sauce.

12 SERVINGS