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

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

turkey, port wine, liquid from peach, lemon juice, cornstarch, mustard, currant jelly

Taken from www.food.com/recipe/cumberland-turkey-401996 (may not work)