Sandra Lee semi-homemade

Ingredients

• 2  pounds turkey breast cutlets, cut into bite-sized pieces 

• 11/2  cups sliced fresh mushrooms 

• 1  cup frozen pearl onions, C&W®

• 1  fennel bulb, diced, top removed

• 1  teaspoon crushed garlic, Christopher Ranch®

• 1  tablespoon Herbes de Provence, McCormick® 

• 1  can (10-ounce) condensed cream of mushroom soup, Campbell’s® 

• 1/2  cup white wine, Chardonnay 

• 1  teaspoon salt 

• 1/2  teaspoon fresh ground black pepper 

• 1  box (10-ounce) frozen puff pastry shells, Pepperidge Farm®

Directions

1. In a large bowl, stir together all ingredients except the puff pastry shells. Transfer to a 4-or 5-quart slow cooker.

2. Cover and cook on LOW setting for 31/2 to 41/2 hours.

3. A half hour before serving, preheat oven to 400 degrees F. Cook pastry shells according to package instructions.

4. Serve pastry shells filled with creamy turkey and topped with pastry lid.