turkey stroganoff
Turkey
Turkey Stroganoff
In this turkey stroganoff, juicy and economical turkey thighs braise in a creamy tarragon sauce until tender. This makes for an easy and mostly hands-off slow-cooker supper served over cooked egg noodles.
Ingredients
- 4 turkey thighs (about 4 pounds)
- 1 large onion, halved and thinly sliced
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1/3 cup water
- 3 garlic cloves, minced
- 2 teaspoons dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sour cream
- hot cooked egg noodles
Directions
- Place turkey and onion in a 5-qt. slow cooker. In a large bowl, whisk soup, water, garlic, tarragon, salt and pepper until blended; pour over top. Cook, covered, on low until meat is tender, 6-8 hours.
- Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Whisk sour cream into cooking juices; return meat to slow cooker. Serve with noodles.
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