Turkey Ragout

1 large onion, thinly sliced
2 cloves garlic, minced
8 ounces mushrooms, cut into quarters
1/2 teaspoon dried thyme
1/8 teaspoon white pepper
2 pounds boneless, skinless, turkey breasts
3 tablespoons flour
1/3 cup dry white wine or chicken broth
1 tablespoon tomato paste
salt to taste

In crock, combine onion, garlic, mushrooms, thyme and pepper. Rinse turkey, pat dry and cut into 1 1/2 inch cubes.

Coat turkey cubes with flour, arrange on top of onion mixture. Mix wine or broth with tomato paste; pour over turkey.

Cover, cook on low until turkey is tender when pierced, about 7 1/2 to 8 hours. Stir gently to coat turkey with sauce, then season with salt.

6 servings.