Ingredients

1 pound turkey cutlets cut 4 inch by 1 inch strips
1 small onion thinly sliced
2 Tbsp. minced green onions with tops
1/2 pound mushrooms sliced
2 Tbsp. all purpose flour to 3 Tbsp.
1 C. half-and-half or milk
1 tsp. dried tarragon crushed
Salt to taste
Freshly ground black pepper to taste
1/2 C. frozen peas
1/2 C. sour cream optional
4 Puff pastry shells optional

Cooking Instructions

Layer turkey, onions and mushrooms in crock pot. 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 crock pot. Add tarragon, salt and pepper to crock pot. Return cooked vegetables and turkey to crock pot. 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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)