I am a big fan of crock pot cookery — especially since I got my new crock pot with the removable, uh, ceramic crock? It’s great because I don’t have to try and soap it all out and what-not without getting the cord all wet and damaged. Just lift the ceramic part out, rinse and into the dishwasher with it! Ha!

Another nice thing about crock pot cooking is the pour-everything-in-and-then-leave modus operandi. That can be nice. Especially if you set it all up in the morning and come home to a wonderful smelling house and a hot, tasty dinner.

This recipe is kind of based on one from Mable Hoffman’s Crockery Cookery but I’ve added and changed some stuff (surprise!) Actually, I’ve changed a lot but it still has turkey, sour cream and wine.

I think browning the turkey first gives it more flavor, as does sautéing some onions, . . . → Read More: Crock Pot Wednesday: Creamy Turkey and Arugula Over Noodles