Sunday, August 27, 2006
Turkey Mushroom Stew
1 small onion, thinly sliced
2 tablespoons minced green onions with tops
1/2 pound mushrooms, sliced
2 to 3 tablespoons all-purpose flour
1 cup half and half or milk
1 teaspoon dried tarragon leaves
1 teaspoon salt
Black pepper to taste
1/2 cups frozen peas
1/2 cup sour cream (optional)
Puff pastry shells, sliced toast, noodles or rice
Layer turkey, onions and mushrooms in slow-cooker. Cover and cook on low for 4 hours. Remove turkey and vegetables into bowl. Turn crockpot to high.
Blend flour into half and half or milk until smooth; pour into slow cooker. Add tarragon, salt and pepper to slow cooker. Return cooked turkey and vegetables 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 just before serving for a richer flavor. Serve on toast or in puff pastry shells., if desired.