Labadie Recipe Database

Name Tarragon Turkey and Pasta Number of People 4 List of Ingredients 2 lbs. turkey tenderloins 1/2 cup dry white wine 1/2 cup celery, thinly sliced 1/4 cup green onions, thinly sliced 6 T. fresh tarragon, minced 1 tsp. salt 1 tsp. black pepper 1 cup plain yogurt 2 T. fresh Italian parsley, minced 2 T. lemon juice 1 1/2 T. cornstarch 2 T. water 4 cups pasta of your choice, cooked al dente Description Combine the turkey, wine, celery, green onion, 3 T. fresh tarragon, salt and pepper in the slow cooker. Cover; cook on LOW for 6 to 8 hours or on HIGH 3 1/2 to 4 hours. After cooking, remove the turkey from the stoneware and cut into 1/2-inch medallions. Turn the slow cooker to HIGH. Add the yogurt, 3 T. fresh tarragon, parsley and lemon juice to the juice in the stoneware. Mix together the cornstarch and water and stir into rest of sauce to thicken. Once the sauce has thickened, serve the turkey medallions over the pasta drizzled with the tarragon sauce from the stoneware. Time 6 to 8 hours Difficulty (1-5) 1 Notes Image