So the turkey stew from my last entry ended up being very tasty, so I thought I'd post my recipe as it were. I'm not sure how big my crock pot is, the bigger size tho lol, 4 qts?

2 lbs turkey tenderloins (or other turkey parts)
2 medium onions, chopped
5 cloves garlic, diced
1/2 cup white wine
1 cup mushrooms, chopped
3-4 good-sized carrots, chopped
4-5 white potatoes, chopped
3-4 stalks celery, chopped
1 bunch kale, chopped
1 can navy beans, rinsed
1 can great northern beans, rinsed
(the exact amount of veggies/beans is quite up to you, as are which veggies you use, I think just about any would be good)
spices (I used dried dill, paprika, curry powder and fresh marjoram)
salt/pepper to taste
~1 cup flour (I used rice, but others should work fine)
3-4 tblsps oil (I used olive, use whichever you prefer)

Put the flour in a bowl and add dry spices. Cut your turkey into more or less bite-sized pieces. Heat frying pan and coat with oil. Pat both sides of each turkey piece with the flour/spice mixture. Braise for a minute or two on each side. You may need to add a bit of oil between batches. Throw the meat in the slow-cooker. To the same pan add the onions and garlic; saute until translucent but not crispy. Add the wine to the onions and stir until all accumulated brown bits are scraped off. Pour onion/wine mixture into crock pot.

Everything else is cake! Throw everything else in and give it a stir or two. I usually leave my crock on high for about 2 hours and then turn it to low for another 4 hours or so. Add another dose of dried spices and the fresh marjoram when you think you've got about another half hour of cooking left. Adjust any spices to taste. I like to add a bit of liquid amino acids at this point too and just a tad of soy sauce, completely optional.

Serve right out of the pot or for the next week or so, tastes even better on day two onwards in my opinion.