Slow-Cooker Turkey Stroganoff
Combine mushrooms, carrots and onion in a 5- to 6-quart slow cooker. Add turkey, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).Advertisement
Transfer the turkey to a cutting board.
Whisk sour cream, flour and sherry in a bowl. Stir into the slow cooker along with peas, salt and pepper. Cover and cook on High until thickened, about 15 minutes.
Remove the turkey from the bone and cut into bite-size pieces; cover to keep warm. When the sauce is done, gently stir in the turkey. Serve over noodles, sprinkled with parsley.
Make Ahead Tip: Prep vegetables and turkey; cover and refrigerate separately for up to 1 day.
Equipment: 5- to 6-quart slow cooker
Use dry sherry instead of “cooking sherry” in recipes calling for sherry. It adds depth of flavor to sauces and stews like stroganoff, without adding the extra salt that's typically in cooking sherry. Look for dry sherry with other fortified wines at your wine or liquor store.
2 1/2 starch, 1 1/2 vegetable, 5 lean meat, 1 fa