Labadie Recipe Database

Labadie Recipe Database

id	380
Name	Tarragon Turkey and Pasta
Main Dish Category	Main Dish
Secondary Dish Category
Main Ingredient	Turkey
Other Ingredient
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
Cooking Type	CrockPot
Difficulty (1-5)	1
Notes
Origin	Internet
Image