Source: dLife

Creamed turkey and smoked salmon with dill and mushrooms.

Servings

2 lb turkey breast tenderloin, raw
8 oz fresh mushrooms , quartered
0.33 cup cold water
1 tsp salt
0.5 tsp dried dill weed , crushed
0.25 tsp black pepper
0.75 cup fat free half and half
2 tbsp cornstarch
4 oz Fish, salmon, red, smoked, Alaskan , skinned and flaked (not lox-style)
0.25 cup fresh chopped green onion (approximately 2)

1 Cut turkey into 1-inch bite-size pieces. Using a 3 1/2 or 4-quart slow cooker, combine turkey and mushrooms. Stir in water, salt, dill, and pepper.
2 Cover and cook on low-heat setting for 3 1/2 hours or on high-heat setting for 1 1/2 hours.
3 If using low-heat setting, turn to high-heat setting. Combine in a small bowl half-and-half and cornstarch. Stir into mixture in cooker. Cover and cook for 15 additional minutes. Stir in salmon and green onions.