• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES

Credit
Recipe Courtesy of Jason Wortzman / Food Styling: Marisa Curatolo / Photography: chronic creative

Serves: 5-6
Prep Time: 10 mins
Cook Time: 6.50 hrs
  1. Add butter and olive oil in large frying pan over medium heat.
  2. Add onion, sliced mushrooms, paprika, salt and pepper and sauté until onion is translucent and mushrooms are soft.
  3. Add lemon juice and water and pour mixture into slow cooker.
  4. Add Slow Cooker Turkey Roast and sprinkle spice packet on top of roast. Cook on low for 6.5 hours.
  5. Remove roast from slow cooker, add sour cream and stir well. Mix together corn starch with water, whisk into slow cooker.
  6. Remove netting and skin and cut turkey into cubes, return meat to slow cooker – let cook on high for 15 minutes to allow the sauce to thicken.
  7. Meanwhile, cook egg noodles according to package directions.
  8. Serve warm over pasta.

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