• olive-oil nonstick spray
• 1 1/4 pounds (568 g) boneless, skinless turkey breast slices, cut into strips
• 2 onions, cut into wedges
• 1 can (14 ounce, 420 ml) fat-free chicken broth
• 1 rib celery, sliced 1/4 inch (6 mm) thick
• 1/2 cup (80 g) raisins
• 6 carrots, sliced 1/2 inch (13 mm) thick
• 1 teaspoon brown sugar
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground turmeric
• 1 1/2 cups (227 g) chopped mcintosh apples
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1 teaspoon louisiana hot sauce, or to taste

• coat a nonstick skillet with the spray and heat it over medium-high heat.
• add the turkey and onions, and cook, stcirring, until browned, 4 to 6 minutes.
• combine the turkey mixture, broth, celery, raisins, carrots, brown sugar, curry powder, and turmeric in the crockery pot.
• cover and cook on low until the turkey is cooked through and tender, 6 to 8 hours.
• stir in the apples.
• cover the crockery pot, and cook for 1 to 2 minutes to soften the apples.
• in a small cup, whisk together the cold water and cornstarch.
• stir into the turkey mixture, and cook until the sauce has thickened, 1 to 5 minutes.

quick tip: when mcintosh apples aren't in season, use almost any other popular apple: cortland, empire, golden delicious, granny smith, rome beauty, winesap.

note: this is a crockpot recipe, but we didn't use a crockpot