Ingredients: |
Ingredients: 1 tbsp vegetable oil
2 lbs skinless boneless turkey, cut into 1/2 in cubes
2 tbsp butter
1 c mushrooms, halved or quartered
2 onions, finely chopped
4 stalks celery, cut into 1/4 in dice
1 tbsp dried tarragon leaves
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 c all-purpose flour
1/2 c condensed chicken broth, undiluted
1/2 c dry white wine
1 red bell pepper, diced
1/2 c whipping cream
8 frozen puff pastry shells
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Directions: |
Directions:1. In a nonstick skillet, heat oil over medium-high heat. Add turkey pieces, in batches, and brown. Using a slotted spoon, transfer to slow cooker stoneware.
2. Add butter to pan and heat until melted. Add mushrooms and saute until they begin to lose their liquid. Using a slotted spoon, transfer to slow cooker stoneware.
3. Reduce heat to medium. Add onions and celery and cook, stirring, until vegetables are softened. Add tarragon, salt and black pepper and cook, stirring, for 1 minute. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add chicken broth and wine and stir until thickened (mixture will be very thick).
4. Pour mixture over turkey and mushrooms. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until turkey is no longer pink inside. Add red pepper and cream. Cover and cook on High for 20 to 25 minutes, until heated through.
5. Bake pastry shells according to package directions. Fill with turkey mixture and serve piping hot. |
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