2 lbs turkey breast cutlets, cut into bite-sized pieces
1 1/2 cups fresh mushrooms, sliced
1 cup white pearl onion, frozen
1 fennel bulb, diced, top removed
1 teaspoon crushed garlic
1 teaspoon herbes de provence
1 (10 ounce) can condensed cream of mushroom soup
1/2 cup white wine (chardonnay)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 (10 ounce) box frozen puff pastry shells
Directions:
1. In large bowl, stir together all ingredients except the puff pastry shells. 2. Transfer to a 4-5 qt slow cooker. 3. Cover and cook on LOW setting for 3 1/2-4 1/2 hours. 4. A half hour before serving, preheat oven to 400°F. 5. Cook pastry shells according to package instructions. 6. Serve pastry shells filled with creamy turkey and topped with pastry lid.
