1 pound ground turkey
1 medium onion — chopped
1 4 oz can sliced mushrooms — drained
1 clove garlic — minced
or 1/8 teaspoon garlic powder
1 6 oz can tomato paste
1/2 cup white cooking wine
1 tablespoon chopped parsley
1/2 teaspoon salt
1 teaspoon pickling spices
4 whole peppercorns
***Cream Sauce with Yogurt*** 1 tablespoon butter or margarine
1 tablespoon flour
1/4 teaspoon salt
1/3 cup milk
1 egg — slightly beaten
1/2 cup unflavored yogurt
dash ground nutmeg
Makes approximatel 8 tacos
Brown turkey and onion in skilllet over medium heat. In Crock-Pot, combine tur key, onion, mushrooms, garlic, tomato paste, cooking wine, parsley, and salt. Tie pickling spices and pepperconrs ina cheesecloth bag or tea ball. Add to th e Crock-Pot; cover and cook on Low 4 to 5 hours. Remover spice bag. Prepare C ream Sauce as directed below. Spoon 1/4 cup turkey misture into each taco shel l. Top with Cream Sauce.
Cream Sauce: In small saucepan, melt butter; stir in flour and salt. Gradually add milk, st irring continuously. Cook over low heat until thickened. Remove from heat. I n small bowl, combine egg,yogurt, and nutmeg. Stir into hot mixture. Return t o heat and cook over low heat for 1 minute, stirring continuously.