This recipe features Tarragon which is a relatively potent culinary herb similar to anise. Please note that in any dish tarragon can overpower your recipe – so use in moderation. The French call tarragon “the king of herbs” This recipe does require either a crockpot or similar slow cooker.

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Ingredients:

1.5 – 2 lbs.turkey tenderloins

1/2 cup sliced celery

4 tablespoons minced fresh tarragon

1/4 cup sliced green onions

1/4 cup dry white wine

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon lemon juice

1/2 cup plain yogurt

1 tablespoon minced fresh italian parsley

1 1/2 tablespoon cornstarch

2 tablespoons water

4 cups of pasta of your preference

Directions:

1. Combine turkey, celery, green onions, 2 tablespoons tarragon, wine, salt and pepper in a crockpot or slow cooker. Mix all ingredients well. Cover and cook on low 6-8 hours until the turkey is no longer pink

2. Remove turkey from slow cooker, cut into slender pieces, and set aside. Turn slow cooker to high and stir in yogurt, remaining 2 tablespoons tarragon, parsley, and lemon juice.

3. In a small sized bowl mix the cornstarch and water together. Add mixture to crockpot/slow cooker and cook until the sauce begins to get thick. Serve the turkey slices over the past and drizzle it with tarragon sauce