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Slow-Cooked Turkey Stroganoff

I have been making this tasty dish for 30 plus years. Of all the turkey dishes we have, this is the family favorite. I can put it in my slow cooker before leaving for work and come home to a hot, delicious dinner. Serve it over cooked noodles, rice, mashed potatoes—or for a surprise, polenta. —Cindy Adams, Tracy, California
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    6 servings

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.
Nutrition Facts
1 cup (calculated without noodles): 332 calories, 12g fat (5g saturated fat), 195mg cholesterol, 598mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 46g protein.

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