Turkey Mushroom Stew

1 pound turkey cutlets -- cut 4" by 1" strips
1 small onion -- thinly sliced
2 tablespoons minced green onions with tops
1/2 pound mushrooms -- sliced
2 tablespoons all-purpose flour - (to 3 tbspns)
1 cup half-and-half or milk
1 teaspoon dried tarragon -- crushed
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 cup frozen peas
1/2 cup sour cream -- (optional)
4 Puff pastry shells -- (optional)

Layer turkey, onions and mushrooms in slow cooker. Cover and cook on LOW 4 hours. Remove turkey and vegetables to serving bowl.

Turn cooker to HIGH. Blend flour into half-and-half until smooth; pour into slow cooker. Add tarragon, salt and pepper to slow cooker. Return cooked vegetables and turkey to slow cooker. Stir in peas. Cover and cook 1 hour or until sauce has thickened and peas are heated through.

Stir in sour cream, if desired, just before serving for a richer serving. Serve in puff pastry shells, if desired.

This recipe yields 4 servings.