Turkey Stroganoff

• 1 c. sour cream
• 1 Tbsp. flour
• 1 envelope (.87-1.2 oz) chicken gravy mix
• 1 c. water
• 1 lb. turkey breasts (boneless, skinless) cut into 1" pieces
• 1 16 oz. bag frozen stew vegetables, thawed
• 1 4 oz. jar sliced mushrooms drained
• 1 c. frozen green peas, thawed
• 1 1/2 c. Bisquick (baking mix)
• 4 green onions, chopped (1/3 c)
• 1/2 c. milk

Directions:

Mix sour cream, flour, gravy mix and water in 3 1/2-4 qt. crockpot until smooth.

Stir in turkey, stew veggies, and mushrooms.

Cover, cook on low for 4 hours until turkey is tender and sauce is thickened.

Stir in peas, mix baking mix and onions together. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto turkey-veggie mixture.

Cover and cook on high setting 45-50 mins or until toothpick stuck in center of dumplings comes out clean.

Serves 4.