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Method
Make it happen
- 01
Use thawed meat. Heat oil and brown the meat in batches for 5–6 minutes, then place it in the slow cooker.
- 02
Soften the onion in the same pan for 3 minutes; add garlic for 30 seconds, then transfer to the cooker.
- 03
Add mushrooms and paprika to the pot.
- 04
Add the stock, cover and cook on LOW for 7 hours or HIGH for 4–5 hours, until the turkey is thoroughly cooked through (75°C in the centre).
- 05
Stir in crème fraîche for the final 20 minutes on HIGH.
- 06
Taste, season and serve hot.