Savory Turkey Stroganoff Food

TURKEY STROGANOFF

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.

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.

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:

• 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.

SAVORY TURKEY STROGANOFF

Steps:

• In large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add turkey; cook and stir 3 to 4 minutes or until no longer pink and just cooked through. Remove to a plate.
• Reduce heat to medium-high; add remaining 1 teaspoon oil and shallots to skillet. Cook and stir 1 minute or until shallots begin to soften. Add mushrooms and carrots. Cook and stir 4 minutes or until mushrooms soften. Stir in garlic, paprika and salt; cook and stir 1 minute longer. Remove skillet from heat.
• In small bowl, stir chicken broth, tomato paste, Worcestershire sauce and cornstarch until blended. Return skillet to medium heat; add broth mixture. Cook, stirring frequently, until the sauce thickens and boils. Simmer 2 minutes. Stir in turkey; cool 1 minute longer or until hot. Remove skillet from heat; stir in sour cream.

FAUX GROUND BEEF STROGANOFF (TURKEY)

Steps:

• Brown turkey well in a large frying pan.
• When brown, add the brown gravy mix, water, herbs and pepper Bring to a boil, then reduce heat and let slow boil for 15-20 minutes to thicken the sauce.
• (the sauce does have to thicken or it will be too watery and thin. You could use less water but this slow boiling keeps the turkey moist and adds the beef flavor to the turkey. If you do use the canned gravy, skip the 2-1/2 cups of water, but do add at least a cup) Add sour cream, mix well and serve.
• You can add mushroom, peas, onions or whatever to this.
• If I add onions and mushrooms, I usually saute them with the turkey.
• Serve over egg noodles, with a big salad and a slice of french bread.

LOW FAT GROUND TURKEY STROGANOFF

Steps:

• Start cooking your noodles.
• Microwave corn 1/2 the amount of time according to packaging.
• Meanwhile, spray pan with very little oil, then cook onions and mushrooms until they start to soften.
• Add turkey, and cook thoroughly.
• Add corn, soup, milk, garlic salt, pepper, and stir.
• Bring to boil, then cover, reduce heat, and let simmer for 5 minutes. Stirring 1/2 way through.
• Remove lid, raise heat slightly, and let simmer for 5 more minutes. (stirring a fair bit).
• reduce heat to low, add sour cream and stir till fully mixed inches.
• serve over noodles.

MARNIE'S TURKEY STROGANOFF

Steps:

• Prepare minute rice based on box instructions and preference.
• Over medium heat, brown the ground turkey and remove any fat afterward.
• Stir in one can of the desired soup to the cooked turkey.
• Add milk to mixture and stir. Cook for 5 minutes.
• Reduce heat to low. Fold sour cream into turkey/soup mixture being careful not to over-mix.
• Spoon stroganoff on top of rice and serve. Enjoy!

SAVORY GROUND BEEF STROGANOFF

Steps:

• Mix flour and salt together in a mixing bowl, then pour onto a pastry board or counter top, making well in the middle.
• Mix eggs (or egg substitute) together with oil until smooth.
• Pour this egg mixture into the well in the flour in 4 parts, mixing together each time.
• Continue to knead the dough until smooth, (about 10 minutes).
• Cut into three parts and cover with cellophane.
• Allow to sit about 10 minutes.
• While dough is sitting, heat 2 tbsp butter in a large frying pan and add onions.
• Saute about 5 minutes or until they begin to wilt.
• Add the mushrooms and saute another 5 minutes.
• Set aside.
• Take 1 part of dough, and roll flat, leave about 1/8 inch thick.
• Cut into noodles about 1/2 inch wide.
• Continue with rest of dough, and set noodles aside.
• Start a large pot of water boiling, (enough to submerge all the noodles).
• In same frying pan, melt 1 tbsp butter.
• Add minced garlic and allow to cook 5 minutes.
• Add beef, basil, pepper, and worcestershire sauce.
• Brown beef over medium-high heat, then add cream of mushroom and sour cream.
• Stir together until smooth and allow to boil.
• Upon boiling, reduce heat to a simmer.
• Water should be boiling, add noodles and allow to cook 5-10 minutes.
• Strain noodles and add to beef mix.
• Allow to cook another 10 minutes, stirring frequently.
• Serve, salt and pepper to taste.

SAVORY TURKEY-RICOTTA MEATBALLS

Steps:

• Preheat oven to 375 degrees.
• Combine ground turkey breast with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add meatballs, and brown on all sides.
• Remove from skillet; transfer to a broiler pan coated with cooking spray, and bake for 15 minutes or until done.
• To freeze: Follow cooking directions, then allow meatballs to cool to room temperature.
• Place on a baking sheet, making sure they don't touch one another, and place in the freezer for an hour.
• Next, transfer hardened meatballs to an airtight container, and store in the freezer.
• Thaw meatballs in the refrigerator, then bake at 375 degrees for 20 minutes or untinl heated.