2 leeks, washed and julienned
3 lb turkey breast
2 Tbsp. Smart Balance or other acceptable margarine, melted
12 mushrooms, sliced
1/2 tsp. salt
1/8 tsp. black pepper
2 Tbsp. chopped fresh parsley
3/4 cup low sodium chicken broth
1/2 cup Marsala or dry sherry
2 Tbsp. cornstarch
2 Tbsp. cold water

Directions
Place leeks in crockpot. Remove skin from turkey and discard. Brush turkey breast with melted margarine. Place turkey on leeks. Add mushrooms and sprinkle with salt, pepper, and parsley. Pour broth and wine over all. Cover and cook on low heat for 6 or 7 hours or till turkey is done. Remove turkey and leeks from crockpot and place on platter or in a serving pan, and cover to keep warm .

Turn crockpot to high heat. Combine cornstarch with cold water in a small cup until smooth. Stir mixture into the juices in crockpot. Cover and cook 15 to 20 minutes or until thickened, stirring occasionally, to make sauce. Serve sauce with turkey.