Turkey Mushroom Stew the Editors of Publications International, Ltd.
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 dried tarragon|
|1/2||cup frozen peas|
|1/2||cup sour cream|
|Puff pastry shells|
- 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.
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