Be the first to Ingredients:
- 1 pound turkey chops or cutlets, cut into 3- X 1-inch strips
- 1 medium onion, halved and thinly sliced
- 3 green onions with green, minced
- 8 ounces sliced fresh mushrooms
- 3 tablespoons all-purpose flour
- 1 cup milk or half-and-half
- 1 teaspoon dried leaf tarragon, crumbled
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup frozen peas and carrots
- 1/2 cup sour cream
Preparation:
Combine flour and milk until flour is dissolved and mixture is smooth; stir into juices in slow cooker. Add tarragon, parsley, salt, and pepper. Return turkey and vegetables to the pot; add frozen vegetables. Cover and cook on HIGH for 1 hour, or until sauce is thickened and vegetables are done. If desired, stir in sour cream just before serving. Serve over rice or toast points, if desired.
Serves 4.
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