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Turkey Mushroom Stew
Turkey Mushroom Stew
YIELD Makes 4 servings
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INGREDIENTS
| 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 | |
PREPARATION:
Slow Cooker Directions
- Layer turkey, onion, green onion and mushrooms in slow cooker. Cover; cook on LOW 4 hours.
- 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.
- Stir in sour cream just before serving. Serve in puff pastry shells.
This recipe appears in:
Stews
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