1
Put puree and Rotel in a crock pot on high setting.
2
Preheat 10" skillet over medium heat.
3
When skillet's rim is hot, add butter to skillet and melt. Add turkey. Drizzle with vodka. Cook and turn until light golden brown.
4
Add garlic to turkey and then onion. Cook for 10 minutes until turkey is evenly golden brown.
5
Empty contents of skillet into crock pot then reuse skillet (without washing it), but turn burner down to simmer.
6
Add mushrooms to the skillet then olive oil. Simmer until mushrooms are soft. Then stir in rosemary, sage, basil, and oregano. (The oil enhances their flavors.)
7
Empty contents of skillet into crock pot. If there is residual stuck to skillet, pour 1/4 cup water into the skillet and stir it around until the water has absorbed most of the residuals ("deglaze") then add that to the crock pot.
8
Stir the black pepper into the crock pot and put the lid on. When the sides start bubbling, turn it down to the lowest setting.
9
You can eat some immediately and/or you can eat some a few hours later.
10
Try it with al-dente Dreamfields low-carb spaghetti (boil 6 minutes in salted water), some coarsely grated parmigiano reggiano and a green vegetable.
