How to make it

  • Heat oil in a large skillet with lid
  • Add onion and saute until cooked
  • Add Garlic being careful not to brown
  • Remove from pan and set aside
  • Add Turkey Chops one at a time and brown on both sides
  • Set aside when browned to make room in the pan
  • Add Mushrooms and brown until cooked if desired (you may need a bit more oil for this)
  • When all chops have been browned return them along with the onions and garlic, to the pan and deglaze with some Dry Sherry
  • When the sherry comes to a boil add enough to cover the chops
  • Let the alcohol burn off and then add the tarragon
  • Lower the temperature to simmer; put the lid on and let it simmer for about 15 minutes. They can stay on simmer for quite awhile; eventually all the meat will fall off the bones.

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