Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

Yet another recipe for the old after-Thanksgiving/Christmas standby, this one for the crock pot.

Ingredients Nutrition

Directions

  1. In a skillet, melt the butter over medium heat.
  2. Fry the onion, mushrooms, celery, red pepper, salt and pepper, stirring occasionally, until softened, about 5 minutes.
  3. Scrape into the slow cooker.
  4. Add the turkey and flour to the slow cooker and toss to coat.
  5. Stir in the evaporated milk, sherry and paprika.
  6. Cover and cook on low for 4 hours or until the vegetables are tender.
  7. Meanwhile, in a large pot of boiling salted water, cook the spaghetti until tender but firm, 8 to 10 minutes.
  8. Drain and add to the sauce; toss to coat.
  9. Sprinkle with the cheese, almonds (if using) and parsley.

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