Creamy Turkey Mushroom Stroganoff Recipes

CREAMY TURKEY MUSHROOM STROGANOFF

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in large nonstick skillet, cook turkey, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until turkey is thoroughly cooked; drain.
• Add broccoli and 3/4 cup chicken broth. Cook and stir about 5 minutes longer.
• In small bowl, stir 1/4 cup chicken broth, ketchup, Worcestershire sauce and cornstarch until blended; stir into turkey mixture. Cook, stirring frequently, until sauce thickens and boils.
• Remove skillet from heat, stir in yogurt. Serve over hot cooked noodles.

HEALTHY CREAMY TURKEY STROGANOFF

Steps:

• 1. Cook noodles as directed, drain. Keep warm In lg skillet over med-high heat, cook ground turkey and onion until turkey is browne, breaking up the turkey as you cook.
• 2. Stir in garlic powder, pepper and mushrooms. Cook 3 mins. Reduce heat to low. Stir in soup. Simmer, uncovered for 10 mins.
• 3. Remove skillet from heat. Stir in sour cream. Serve mix over hot noodles.

CREAMY MUSHROOM STROGANOFF

Steps:

• Pour boiling water over dried mushrooms in medium bowl. Let stand 30 minutes or until softened. Drain mushrooms thoroughly; reserve 3/4 cup of the mushroom liquid. Remove tough stems from mushrooms; slice mushrooms.
• Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion, garlic, shiitake and fresh mushrooms in oil about 10 minutes, stirring occasionally, until tender. Stir in dill weed, salt and pepper.
• While mushrooms are cooking, place tofu, sour cream, reserved mushroom liquid and the flour in blender. Cover and blend on medium-high speed about 10 seconds or until smooth. Stir tofu mixture into mushroom mixture. Cook over medium heat about 2 minutes, stirring constantly, until mixture is thickened and bubbly.
• Stir orange peel into noodles. Serve stroganoff over noodles. Sprinkle with parsley.

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 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.