TURKEY STEW WITH MUSHROOMS 1 pound turkey chops or cutlets, cut into 3 x 1-inch strips 1 medium onion, 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 In a slow cooker, layer turkey strips, onions, and mushrooms. Cover and cook on LOW setting for 4 hours. Remove to a warm serving bowl then turn slow cooker to HIGH. Combine flour and milk; 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   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page