Turkey Mushroom Stew
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)