LAZYGIRL'S GROUND TURKEY STROGANOFF
A creamy and delicious seasoned ground turkey mixture is served over hot egg noodles.
Provided by HeyMomma
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon.
- Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.
Nutrition Facts : Calories 463.3 calories, Carbohydrate 41.8 g, Cholesterol 124.6 mg, Fat 19.6 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 4.4 g, Sodium 851.6 mg, Sugar 2 g
GROUND TURKEY STROGANOFF
Easy to make, fast ground turkey stroganoff recipe for cold nights.
Provided by Brandy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 76.8 g, Cholesterol 202.1 mg, Fat 31.9 g, Fiber 4.3 g, Protein 38.3 g, SaturatedFat 15.1 g, Sodium 1150.2 mg, Sugar 6.7 g
CREAMY TURKEY MUSHROOM STROGANOFF
Create a healthier version of stroganoff using Greek yogurt. All you need is 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 520, Carbohydrate 55 g, Cholesterol 120 mg, Fat 1/2, Fiber 5 g, Protein 42 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 10 g, TransFat 0 g
TURKEY STROGANOFF
Ground turkey stands in for traditional beef in this lighter take on a creamy classic, made simple with prepared sauce mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 400, Carbohydrate 35 g, Cholesterol 135 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 1 g, TransFat 0 g
GROUND TURKEY STROGANOFF
Make and share this Ground Turkey Stroganoff recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 387.6, Fat 25.4, SaturatedFat 10.5, Cholesterol 111.1, Sodium 950, Carbohydrate 13.8, Fiber 1.7, Sugar 5.4, Protein 27.4
GROUND TURKEY STROGANOFF
I like to experiment in the kitchen. This stick-to-your-ribs main dish calls for ground turkey instead of the traditional beef.-Jeff Gill, Valdosta, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a skillet, cook turkey and onion until meat is no longer pink; drain. Add mushrooms; cook and stir for 1 minute. Stir in the soup, buttermilk, garlic powder, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 5-10 minutes. Stir in sour cream; heat gently but do not boil. Serve over noodles. Garnish with parsley if desired.
Nutrition Facts : Calories 431 calories, Fat 31g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 999mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 23g protein.
TURKEY STROGANOFF
"This main dish cooks up in a jiffy and is a great way to team up leftover turkey (or chicken) with broccoli," relates Karen Ann Bland of Gove, Kansas.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
HEALTHY MUSHROOM STROGANOFF
Quick, easy meatless Healthy Mushroom Stroganoff ready in 30 minutes! This hearty vegetarian meal with mushrooms, pasta and creamy sauce is lower in calories and fat, carnivore approved and endlessly comforting!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cook pasta in salted water until al dente or as per package instructions. I recommend to add pasta to boiling water at same time as you add broth to mushrooms.
- Preheat large deep skillet on medium heat and melt butter.
- Add onion and cook for 3 minutes, stirring occasionally.
- Add thyme and cook for 30 seconds, stirring often.
- Add mushrooms and garlic. Cook uncovered on medium-high heat for 10 minutes, stirring occasionally.
- In a medium bowl, whisk broth, cornstarch, salt and pepper. Add to skillet, bring to a boil, reduce heat to low and let sauce simmer for 5 minutes.
- Don't forget to add pasta to boiling water now as well.
- Turn off heat, add yogurt and stir. Garnish with more pepper to taste and dill/parsley.
- Serve over pasta garnished with parmesan cheese.
Nutrition Facts : ServingSize 2 cups, Calories 333 kcal, Sugar 6 g, Sodium 365 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 56 g, Fiber 3 g, Protein 12 g, Cholesterol 18 mg
GROUND TURKEY STROGANOFF
This turkey stroganoff recipe is so comforting, delicious, and simple to make! It's a great weeknight meal that comes together in about 30 minutes.
Provided by Katya
Categories Main
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 453 calories, Sugar 3.5 g, Sodium 324.7 mg, Fat 18.5 g, SaturatedFat 6.9 g, TransFat 0.3 g, Carbohydrate 47.6 g, Fiber 2.6 g, Protein 25.2 g, Cholesterol 122.5 mg
TURKEY WITH STROGANOFF SAUCE
Turkey and potatoes and garlic green beans gets even more special with stroganoff mushroom cream sauce
Provided by hjalmar
Time 1h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 minutes until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
- Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half. Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.
- Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the white wine, if using, and leave to bubble away for a further 1-2 minutes. Be careful as the white wine may set alight. Pour in the chicken stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the Turkey.
- Heat the remaining butter in a frying pan over a medium-high heat. Season the turkey and cook for 3 minutes on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
- Cook the green beans in boiling water for 2-3 minutes until just tender, then drain well and steam-dry for a min.
- Meanwhile, gently fry the garlic in the oil until pale golden - no further. Toss with the beans, season and serve.
- Serve the turkey filets with the sauce poured over and the beans and Potatoes on the side.
TURKEY STROGANOFF
Creamy turkey stroganoff is an easy weeknight meal for families and kids. In under one hour, you can serve this simple comfort food for dinner tonight. It's great for using up turkey leftover and gravy from Thanksgiving and Christmas. Make it in your skillet and serve over noodles for a winning dinner every time.
Provided by Brooke
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- In a small saucepan, reduce the leftover gravy by boiling it down to intensify the flavor.
- In a large skillet, melt the butter over medium high heat until shimmering then saute the mushrooms for 4 minutes then add the onions and cook until soft then add the garlic and cook until fragrant, about 1 minute.
- Add the gravy and spices to the mushroom mixture, then add the shredded turkey. Stir in the chicken stock a little at a time to thin the sauce. Simmer for 5 minutes.
- Turn off the heat and stir in the sour cream until well mixed. If needed, adjust the seasonings by adding more salt, pepper, or thyme to taste.
- Bring a medium-sized pot of salted water to a boil, then add the wide egg noodles and cook according to package directions. Drain the noodles, then toss them with a little olive oil or butter so they don't stick together.
- Spoon 2/3 cup of sauce over a pile of egg noodles. Serve warm.
- Sprinkle with grated Parmesan cheese and fresh parsley for additional flavor and color.
Nutrition Facts : Calories 504 kcal, Sugar 6 g, Sodium 481 mg, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Carbohydrate 31 g, Fiber 2 g, Protein 32 g, Cholesterol 152 mg, UnsaturatedFat 10 g, ServingSize 1 serving
TURKEY STROGANOFF
Make and share this Turkey Stroganoff recipe from Food.com.
Provided by Dancer
Categories Poultry
Time 40m
Yield 1 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1763.1, Fat 78.9, SaturatedFat 31.9, Cholesterol 533.2, Sodium 1735.6, Carbohydrate 55.4, Fiber 4.7, Sugar 12.4, Protein 161.2
HEALTHY CREAMY TURKEY STROGANOFF
Creamy, easy, and yummy!
Provided by sherry monfils
Categories Turkey
Time 30m
Number Of Ingredients 8
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.
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- Cook noodles according to package directions. Drain; keep warm. Stir together sour cream and flour in a small bowl; set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add turkey. Cook and stir for 4 to 5 minutes or until browned and no longer pink inside. Remove from skillet. Add mushrooms to skillet. Cook and stir for 3 minutes. Add broccoli. Cook and stir for 2 minutes more or until mushrooms are browned and tender and broccoli is crisp-tender.
- Add broth, onion powder and pepper to skillet. Bring to boiling. Whisk in reserved sour cream mixture. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Stir turkey into mixture in skillet; heat through.
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- In a large pan heat up 3 tablespoons of oil, add the mushrooms and fry over a fairly high heat for approx. 5 minutes until golden stirring occasionally. Using a slotted spoon transfer the mushrooms into a bowl (do not remove the pan from the heat).
- In the same pan fry the turkey strips, lightly seasoned, for about 3-4 minutes until no longer pink (do not overcook the turkey), stirring frequently (so the meat cooks evenly). Using a slotted spoon lift the turkey out of the pan and place in a bowl (lower the heat but keep the pan on).
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- Toss in the mushrooms and turkey (including the juices from both mixtures) and stir. Adjust seasoning if necessary and serve. Garnish with freshly chopped parsley (optional).
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- Cook egg noodles according to package instructions. Drain in a colander and toss with a drizzle of oil. Set aside.
- Heat butter in a pan over medium heat. Add mushrooms and garlic, cooking until the mushrooms soften, about 5 minutes, stirring occasionally.
- Combine and mix chicken broth, cornstarch, salt, and pepper in a separate bowl. Pour into the pan and bring to a simmer. Simmer until the sauce thickens, about 5 minutes, stirring occasionally.
- Add sour cream to the pan and stir until well mixed. Stir in turkey, and cook until the turkey is heated through.
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- Bring a large skillet or frying pan with the olive oil and butter to medium high heat. Once the butter has melted add in the onion and cook the onions for 2-3 minutes until translucent (or becoming see through).
- Pour in the wine to deglaze the pan. Scrape the bottom of the pan to get the browned bits. Cook the wine, mushrooms, onions and garlic for 2 minutes.
- Stir in the Dijon mustard and smoked paprika, then reduce the heat to medium low and add in the flour. Stir the flour in until creamy and well distributed throughout the sauce.
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