Slow-Cooked Turkey Breast with Mushroom and Rosemary Sauce

Ingredients

• 4 turkey breasts, trimmed of skin and fat
• 4 sliced white mushrooms
• Two 15-ounce cans cream of mushroom soup
• ½-¾ cup white wine or chicken broth
• 1/2  teaspoons garlic salt
• 1 1/2  teaspoons dried rosemary, crushed
• 3/4  teaspoons paprika
• 1/2  teaspoon freshly ground black pepper (To Taste)

Directions
Place the turkey in the slow cooker. Combine the rest of the ingredients in a bowl, then pour over the turkey. Cover and cook on low until the turkey is tender, about 7-9 hours. Remove from heat and serve.

I really like to use this recipe when it's time to shake things up with that leftover turkey.  It's a great meal that's really easy to make.  My kids love it when i make it too.  I usually make it with a little wild rice blend and some roasted broccoli.  It's especially nice because you can use some of that leftover Thanksgiving turkey that you haven't been able to eat yet.  If you are using precooked turkey, you obviously wouldn't need to slow cook it for 7 hours though, but it doesn't hurt.

-Tommie Daye- Director of Dietary Services at Meadow Woods Assisted Living