 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
|
Yet another recipe for the old after-Thanksgiving/Christmas standby, this one for the crock pot. Ingredients:
2 tablespoons butter |
1 small onion, diced |
3 cups mushrooms, sliced |
1/2 cup celery, diced |
1 sweet red pepper, diced |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 cups cooked turkey, cubed |
3 tablespoons all-purpose flour |
1 (385 ml) can evaporated milk |
2 tablespoons sherry wine |
1/2 teaspoon paprika |
12 ounces spaghetti |
1/4 cup parmesan cheese, grated |
1/4 cup almonds, slivered and toasted (optional) |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a skillet, melt the butter over medium heat.
2. Fry the onion, mushrooms, celery, red pepper, salt and pepper, stirring occasionally, until softened, about 5 minutes.
3. Scrape into the slow cooker.
4. Add the turkey and flour to the slow cooker and toss to coat.
5. Stir in the evaporated milk, sherry and paprika.
6. Cover and cook on low for 4 hours or until the vegetables are tender.
7. Meanwhile, in a large pot of boiling salted water, cook the spaghetti until tender but firm, 8 to 10 minutes.
8. Drain and add to the sauce; toss to coat.
9. Sprinkle with the cheese, almonds (if using) and parsley.
|
|