1      pound         ground turkey
   1      medium        onion -- chopped
   1      4 oz can      sliced mushrooms -- drained
   1      clove         garlic -- minced
                        or
     1/8  teaspoon      garlic powder
   1      6 oz can      tomato paste
     1/2  cup           white cooking wine
   1      tablespoon    chopped parsley
     1/2  teaspoon      salt
   1      teaspoon      pickling spices
   4      whole         peppercorns
                        ***Cream Sauce with Yogurt***
   1      tablespoon    butter or margarine
   1      tablespoon    flour
     1/4  teaspoon      salt
     1/3  cup           milk
   1                    egg -- slightly beaten
     1/2  cup           unflavored yogurt
          dash          ground nutmeg
Makes approximatel 8 tacos
Brown turkey and onion in skilllet over medium heat.  In Crock-Pot, combine
tur
key, onion, mushrooms, garlic, tomato paste, cooking wine, parsley, and
salt.  
Tie pickling spices and pepperconrs ina cheesecloth bag or tea ball.  Add
to th
e Crock-Pot; cover and cook on Low 4 to 5 hours.  Remover spice bag. 
Prepare C
ream Sauce as directed below.  Spoon 1/4 cup turkey misture into each taco
shel
l.  Top with Cream Sauce.
Cream Sauce:
In small saucepan, melt butter; stir in flour and salt.  Gradually add
milk, st
irring continuously.  Cook over low heat until thickened.  Remove from
heat.  I
n small bowl, combine egg,yogurt, and nutmeg.  Stir into hot mixture. 
Return t
o heat and cook over low heat for 1 minute, stirring continuously.