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Cumberland Turkey

1 lb fully-cooked breast turkey
1 (16 ounce) cancling peach slices in juice
12 cup port wine
14 cup liquid from peach
1 tablespoon lemon juice
1 tablespoon cornstarch
12 teaspoon dry mustard
14 cup currant jelly


Cut turkey into 1/4" slices; set aside. Drain peaches, reserving 1/4 cup liquid for sauce. Combine wine, peach juice, lemon juice, cornstarch, and mustard in large skillet. Add jelly. Cook on medium heat, stirring constantly until thickened. Add turkey. Bring to a boil; reduce heat. Cover; simmer 10 minutes. Place turkey on platter. Add peaches to skillet; stir and heat through. Serve with turkey.

Source: www.food.com