Slow-Cooker Turkey Stroganoff

Slow-Cooker Turkey Stroganoff

Ingredients:
· 4 cups mushrooms, sliced (can use a mix of types)
· 3 medium carrots, sliced into 1-inch rounds
· 1 small onion, chopped fine
· One 3-4 pound split turkey breast, skin removed (can substitute with chicken
breast)
· 1/3 cup all-purpose flour
· 1 cup nonfat Greek-style plain yogurt
· 1 tablespoon lemon juice
· 1/4 dry sherry (not cooking sherry)
· 1 cup frozen peas, thawed
· Freshly ground black pepper, to taste
· 12 ounces whole-wheat egg noodles, cooked
· 1/4 cup flat-leaf parsley, chopped

Directions:
1. Place mushrooms, carrots, onion, and turkey in a 5-6 quart slow cooker. Cover and
cook on low for 8 hours or on high for 4 hours.
2. Remove turkey and place on cutting board.
3. In a bowl, whisk together flour, yogurt, lemon juice, and sherry. Add to slow cooker
along with peas and pepper. Stir, cover, and cook on high for about 15 minutes.
4. Remove turkey meat from bone and cut into bite-size pieces. Place turkey pieces
back in slow cooker and stir.
5. Serve over egg noodles and top with chopped parsley.