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Turkey Mushroom Stew

Turkey Mushroom Stew

Turkey Mushroom Stew


Makes 4 servings


1 pound turkey cutlets, cut into 4X1-inch strips
1 small onion, thinly sliced
2 tablespoons minced green onion
8 ounces mushrooms, sliced
1 cup half-and-half or milk
2 to 3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried tarragon
Black pepper
1/2 cup frozen peas
1/2 cup sour cream
Puff pastry shells


  1. Layer turkey, onion, green onion and mushrooms in slow cooker. Cover; cook on LOW 4 hours.
  2. Remove turkey and vegetables to serving bowl. Combine half-and-half, flour, salt, tarragon and pepper until smooth. Stir into slow cooker. Return turkey and cooked vegetables to slow cooker. Stir in peas. Cover; cook on HIGH 30 to 45 minutes or until sauce has thickened and peas are heated through.
  3. Stir in sour cream just before serving. Serve in puff pastry shells.

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