2 turkey breast filets
1 lg. onion, sliced
3 stalks celery, cut into 1/2 inch slices
2 cloves galric, sliced thin
1 unpeeled, sliced orange
1/3 c. white wine
Salt

In large frying pan with lid, brown the turkey breast fillets on both sides. Remove from pan. Brown the onion, garlic and celery in the same pan. Lay the turkey fillets on top of vegetables and pour wine over them. Lay the orange slices on top of the fillets. Cover tightly and simmer for 45 minutes. Remove breast and orange slices; thicken the sauce with 1 1/2 tablespoons cornstarch dissolved in cold water. Salt to taste.

I dubbed this "Turkey Breast Avoca" because I dremaed it up in a kitchen that would have been on the shore of Lake Avoca about 50 years ago.