Country Turkey Stroganoff Recipes

TURKEY STROGANOFF

Steps:

• Melt the butter in a large skillet.
• Add the onion and sliced mushrooms and cook until the onion is soft and translucent, about 12 minutes.
• Add the cornstarch to 1/2 cup of the chicken stock and stir until completely dissolved.
• Stir in the remaining chicken stock, tomato paste, paprika, basil and nutmeg, and simmer for 10 minutes.
• Add the turkey and sherry, and simmer until heated through.
• Stir in the sour cream and serve immediately.

TURKEY STROGANOFF

Steps:

• Cook broccoli according to package directions. Drain and set aside. In a 2-qt. microwave-safe dish, melt butter. Add onion; cover and cook on high until tender. Add flour and blend well. Whisk in broth; cook on high for 2-4 minutes or until thickened and bubbly, stirring every minute. , Add remaining ingredients except noodles. Cook on high for 1-2 minutes or until heated through, stirring once. Serve over noodles.

GROUND TURKEY STROGANOFF

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
• Meanwhile, heat butter in a large saucepan or deep skillet over medium heat. Saute mushrooms, onion, and garlic until soft, 5 to 7 minutes. Stir in ground turkey and cook until browned and no longer pink, 5 to 7 minutes more. Stir in flour, salt, and pepper; cook for 5 minutes. Mix in Worcestershire sauce.
• Stir in soup, milk, and water. Bring to a simmer and cook, uncovered, for 10 minutes. Add sour cream and stir until heated through. Serve over egg noodles.

TURKEY STROGANOFF

Steps:

• In 10-inch skillet, crumble ground turkey; sprinkle with pepper. Cook over medium-high heat 5 to 6 minutes, stirring frequently, until turkey is no longer pink.
• Stir in water, sauce mix and noodles; heat to boiling. Stir; reduce heat to medium-low. Cover; cook 6 to 8 minutes, stirring occasionally, until noodles are tender.
• Stir in sour cream. Cook and stir just until thoroughly heated. Sprinkle with chopped parsley.

COUNTRY TURKEY STROGANOFF

Steps:

• 1. Beat soup, sour cream, milk, Worcestershire sauce and salt with wire whisk until blended set aside. Cook and drain noodles as directed on package. 2. Remove fat from turkey. Cut turkey into 1-inch pieces. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Cook turkey in skillet about 5 minutes, stirring frequently, until no longer pink in center. Remove turkey from skillet keep warm. 3. Spray skillet with cooking spray. Cook onions in skillet over medium-high heat 3 minutes, stirring constantly. Stir in mushrooms. Cook 4 minutes, stirring frequently reduce heat to low. Stir in soup mixture and turkey. Cook 2 to 3 minutes, stirring frequently, until heated through (do not boil). Serve turkey mixture over noodles. Sprinkle with parsley. NUTRITION INFORMATION 1 Serving Calories 355 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 65mg Sodium 690mg Carbohydrate 49g (Dietary Fiber 3g) Protein 31g % DAILY VALUE: Vitamin A 6% Vitamin C 6% Calcium 6% Iron 22% DIET EXCHANGES: 3 Starch, 3 Very Lean Meat, 1 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GROUND TURKEY STROGANOFF

Steps:

• In a skillet, cook turkey and onion until meat is no longer pink; drain.
• Add mushrooms and peas. Cook and stir for 1 minute. Stir in the soup, milk, garlic, salt and pepper.
• Bring to a boil. Reduce heat. Simmer, uncovered for 5-10 minutes.
• Stir in sour cream; heat gently. Do not boil. Serve over noodles.