It's...different.

Kim picked number 15. (Thanks, Kim!) The 15th card in the stack is:

"Tarragon Turkey and Pasta" (6 quart pot)

~2 lbs turkey breast half (It was supposed to be tenderloins, but Lauer's was out of them, so I improvised.)
~1/2 c sliced celery
~1/4 c sliced green onions
~4 T fresh tarragon, minced
~1/2 c dry white wine (I used Barefoot's sauvignon blanc)
~2 t salt
~2 t pepper
~6 oz plain Greek yogurt (The recipe said to use "plain yogurt". I went Greek because I'm such a rebel.)
~1 T fresh Italian parsley, minced
~1 T lemon juice
~1 1/2 T cornstarch
~2 T water
~pasta, cooked (I used the rest of the box of farfalle pasta)

Combine turkey, celery, green onions, 2 T fresh tarragon, wine, salt, and pepper in crock pot and mix thoroughly.
Cover and cook on low for 8 hours.
Remove turkey from stoneware and cut into medallions.
Turn crock pot on high.
Add yogurt, remaining 2 T tarragon, parsley, and lemon juice to crock pot.
Mix cornstarch and water in a small bowl.
Add mixture to crock pot.
Mix.
Cook uncovered until juices thicken.
Serve turkey over pasta.
Drizzle with tarragon sauce.

4 servings.

This is not your "normal" crock pot dish. It's unlike anything I've ever made before. Heck, it's unlike anything I've ever eaten before. It is, however, DELICIOUS. My other half puts this on his favorites list. Yum.