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Turkey with Creamy Tarragon Sauce
Source: dLife

Turkey with creamy tarragon sauce topped with goat cheese.

Prep Time: 15 minutes
Cook Time: 5 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 122.2
Total Carbs 11.0 g
Dietary Fiber 3.0 g
Sugars 1.9 g
Total Fat 1.9 g
Saturated Fat 0.6 g
Unsaturated Fat 0.0 g
Potassium 386.6 mg
Protein 16.7 g
Sodium 205.4 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  fennel bulb
1 each  large onion
3 serving  turkey breast tenderloin, raw
0 1/2 cup  low fat unsalted chicken broth
1 tbsp  tarragon, leaves, dried
0 1/4 tsp  salt
0 1/4 tsp  black pepper
0 1/4 cup  fat free half and half
4 tsp  cornstarch
2 oz  goat cheese
0 1/4 cup  chopped parsley
  1. In a 3 1/2- or 4-quart slow cooker place fennel and onion. Add turkey combine in a small bowl the broth, mustard, tarragon, salt, and pepper. Pour over turkey in cooker.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  3. Remove turkey to a serving platter, reserving cooking liquid. Cover turkey with foil to keep warm.
  4. If using low-heat setting, turn to high-heat setting. Combine in a small bowl half-and-half and cornstarch. Stir into mixture in cooker. Cover and cook for 15 minutes more or until thick. To serve, cut turkey into serving-size pieces. Spoon vegetable mixture over turkey. Sprinkle with goat cheese and parsley.

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