1 1/4 C. white wine or chicken broth
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
2 tsp. dried rosemary, crushed
1/2 tsp. pepper
3 turkey breast tenderloins (3/4 lb each)
3 T. cornstarch
1/2 C half and half cream or milk
1/2 tsp. salt

In a slow cooker combine wine or broth, onion, garlic and bay leaves. Combine rosemary and pepper and rub over turkey. Place in slow cooker.

Cover and cook on low for 7-8 hours or until meat is tender

Remove turkey and keep warm. Strain cooking juice; pour into a saucepan. Combine cornstarch, cream and salt until smooth. Gradually add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly

Slice turkey. Serve with cream sauce.

Serves 9