Turkey Mushroom Stew

• 1 lb turkey cutlets, cut into 4x1" strips
• 1 small onion, thinly sliced
• 2 tblsp minced green onions with tops
• 1/2 lb mushrooms, sliced
• 2 to 3 Tbls flour
• 1 c half and half, or milk
• 1 tsp dried tarragon, crushed
• 1 tsp salt pepper, to taste
• 1/2 c frozen peas
• 1/2 c sour cream, optional
• puff pastry shells, optional

Directions:

Layer turkey, onions and mushrooms in slow cooker.

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 slow cooker. Add tarragon, salt and pepper to slow cooker. Return cooked vegetables and turkey 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, if desired, just before serving for a richer serving.

Serve in puff pastry shells, if desired.

Makes 4 servings.