Country Turkey Stroganoff Recipes

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.

GROUND TURKEY STROGANOFF

Steps:

• In a 12-inch non-stick pan, melt butter over medium heat. When hot, add onions and mushrooms. Cook for 7-10 minutes, stirring frequently until browned. Remove to a plate.
• While the mushrooms are cooking, add chicken broth to a small bowl or measuring cup and gradually whisk in the flour until smooth. There should be no lumps. Set aside.
• Increase the heat to a medium-high and add olive oil. When hot, add ground turkey. Season with salt and pepper, and cook until crumbled and browned, about 5-8 minutes. Stir in garlic and paprika. Cook for 30 seconds or until fragrant.
• Add prepared chicken broth to the pan. It should come to a quick simmer. Stir in mushrooms and Worcestershire sauce. Season with salt and pepper to taste. Reduce heat to a medium and simmer, uncovered, for about 3 minutes or until thickened.
• Immediately remove the pan off heat and stir in sour cream and parsley. Taste for salt and pepper before serving. Serve over cooked egg noodles.

SLOW-COOKED TURKEY STROGANOFF

Steps:

• Place turkey and onion in a 5-qt. slow cooker. In a large bowl, whisk soup, water, garlic, tarragon, salt and pepper until blended; pour over top. Cook, covered, on low until meat is tender, 6-8 hours., Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Whisk sour cream into cooking juices; return meat to slow cooker. Serve with noodles.

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.