Crockpot Turkey Stew With Mushrooms

This stew can also be made with chicken breasts or tenders.

Ingredients:

• 1 pound turkey cutlets or tenders, cut into 1-inch cubes
• 1 medium onion, quartered and thinly sliced
• 2 to 3 tablespoons chopped green onions with green tops
• 8 ounces sliced mushrooms
• 3 tablespooons all-purpose flour
• 1 cup half and half or whole milk
• 1 teaspoon dried leaf tarragon or thyme, crumbled
• 1 teaspoon salt pepper, to taste
• 1/2 cup frozen peas
• 1/2 cup sour cream, optional

Preparation:

Layer turkey, onions and mushrooms in slow cooker. Cover and cook on LOW for 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. For richer stew, stir in sour cream about 10 minutes before serving.
Makes 4 servings.

More Turkey Recipes
Turkey Curry
Turkey Supreme with Leftover Turkey
Turkey
Turkey Casserole Delight
Turkey a la King
Easy Turkey Sandwich Melt
Hot Brown Sandwiches
After Holiday Creamed Turkey
Turkey Pot Pie
Louisville Creamed Turkey
Turkey Casserole with Dressing
Scalloped or Turkey
Turkey Sandwiches with Cheese Sauce
Pecan Turkey
Turkey and Pasta Skillet
Turkey Almond Casserole
Turkey Tetrazzini
Turkey and Rice Casserole
Turkey Rice Casserole II
Basic Turkey Rice Casserole
Turkey and Wild Rice Casserole

Turkey Recipes Index
Leftover Turkey Recipes
Chicken Recipe Index
Chicken Breast Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter