I am finally feeling like myself again after being pretty sick for most of the month. Anytime I’m under the weather I crave comfort food from my childhood. Just the smell of certain dishes can evoke the memory of being safe and cared for at home. This month I’ve been revisiting dishes that my mom would make anytime I was sick, I’ve been having a great time sharing the recipes with my family. My toddler really loved this recipe and I caught my husband sneaking leftovers right out of the fridge later that night! Don’t let the simplicity of this recipe fool you, it’s a great easy dinner that everyone will enjoy.
I really don’t even know what to call this dish. I think it was based on a recipe that my grandfather found when he was in the army decades ago, over the years it has changed into the ultimate comfort food. It’s a bit like a stroganoff recipe, but with some extra flavor mixed in. The ingredients seem boring on their own, but after a few hours in the crock pot they meld into an amazing dish that is perfect over steamed rice or egg noodles. I don’t know if leftovers freeze well, I’ve never had enough to freeze! If anyone tries this as a freezer meal please let me know the results.
1 pound lean ground turkey meat
10 ounces cream of mushroom soup
10 ounces cream of celery soup
½ cup milk
4 stalks of celery, diced
1 small bell pepper, diced
6 ounces mushrooms, diced
½ yellow onion, diced
1 Tablespoon garlic, minced
Brown the turkey on the stovetop, drain any fat.
While the turkey is cooking, dice all vegetables and place them in the crockpot, add the cooked turkey, soup and milk. Cook on low for 5-6 hours or until the vegetables are tender. Garnish with fresh cracked pepper and serve over rice or noodles.