Slow Cooker Turkey Stroganoff

By craftsks1

Ingredients

• 8 cups sliced mixed mushrooms (about 20 ounces)
• 3 Medium carrots, sliced
• 1 small onion, finely chopped
• 13 to 4 pound split turkey breast, skin and removed,trimmed.
• 1 cup reduced fat sour cream
• 1/3 s cup all purpose flour
• 1/4 cup dry sherry or merlot black box wine
• 1 cup frozen peas, thawed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 8 ounces whole wheat egg noodles 6 cups dry) cooked
• 1/8 cup finely chopped flat leaf parsley

Preparation

Step 1

Combine mushrooms carrots and onion in a 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.
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 fand 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.