Source: dLife

Creamed turkey and smoked salmon with dill and mushrooms.

Servings

2.0
2 lb  turkey breast tenderloin, raw 8.0
8 oz  fresh mushrooms 0.3333
0.3333 cup  cold water 1.0
1 tsp  salt 0.5
0 1/2 tsp  dried dill weed 0.25
0 1/4 tsp  black pepper 0.75
0 3/4 cup  fat free half and half 2.0
2 tbsp  cornstarch 4.0
4 oz  Fish, salmon, red, smoked, Alaskan 0.25
0 1/4 cup  fresh chopped green onion

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.