Turkey Mushroom Stew

Recipe Ingredients

1 lb	454g / 16oz	Turkey cutlets - cut 4" by 1" strips
1 lb	454g / 16oz	Onion - thinly sliced (small)
2 tablespoons	30ml	Minced green onions with tops
1/2 lb	227g / 8oz	Mushrooms - sliced
2 tablespoons	30ml	All-purpose flour - (to 3 tbspns)
1 cup	237ml	Half-and-half or milk
1 teaspoon	5ml	Dried tarragon - crushed
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Frozen peas
1/2 cup	118ml	Sour cream - (optional)
4		Puff pastry shells - (optional)

Recipe Instructions

Layer turkey, onions and mushrooms in slow cooker. Cover and cook on LOW 4 hours. Remove turkey and vegetables to serving bowl.

Turn cooker to HIGH. Blend flour into half-and-half until smooth; pour into slow cooker. Add tarragon, salt and pepper to slow cooker. Return cooked vegetables and turkey to slow cooker. Stir in peas. Cover and cook 1 hour or until sauce has thickened and peas are heated through.

Stir in sour cream, if desired, just before serving for a richer serving. Serve in puff pastry shells, if desired.

This recipe yields 4 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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