Recipe Background
A leaner version of the classic Eastern European delight, this Turkey Stroganoff has basically everything you could hope for; the creamy, mushroom-infused sauce and the buttery egg noodles, with the indulgence and the savory flavor you'd expect. The only real difference is using juicy turkey instead of beef, allowing you to enjoy the luxury without all the guilt. Plus, it only takes just over 30 minutes to make! Turkey Stroganoff isn't afraid to make a big change to a classic, especially if it means you'll love it all the more!
A leaner version of the classic Eastern European delight, this Turkey Stroganoff has basically everything you could hope for; the creamy, mushroom-infused sauce and the buttery egg noodles, with the indulgence and the savory flavor you'd expect. The only real difference is using juicy turkey instead of beef, allowing you to enjoy the luxury without all the guilt. Plus, it only takes just over 30 minutes to make! Turkey Stroganoff isn't afraid to make a big change to a classic, especially if it means you'll love it all the more!
Ingredients
- 3 tablespoons butter divided
- 1 small onion finely diced
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 1/2 teaspoon fresh rosemary finely chopped
- 1/4 cup white wine
- 2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dry mustard
- 1/2 teaspoon fresh thyme leaves
- 2 cups leftover turkey cooked, or 1 pound lean ground turkey, cooked
- 1/2 cup sour cream
- 16 ounces wide egg noodles cooked, for serving
- fresh parsley chopped for garnish
Directions
- In a large skillet, heat 1 tablespoon of the butter over medium heat until melted.
- Add the onion and cook until slightly softened, about 3-4 minutes.
- Add the mushrooms, the garlic, and the rosemary and cook until the mushrooms are tender, about 5-7 minutes.
- Add the white wine and cook until almost evaporated, about 5 minutes.
- Transfer the mushroom mixture to a bowl.
- Add the remaining 2 tablespoons of the butter and the flour to the same pan and cook until golden brown, about 1 minute.
- Stir in the chicken broth and the cream a little at a time, whisking after each addition, until everything is incorporated and smooth.
- Add the dry mustard, the thyme, the mushroom mixture (including any juices accumulated in the bowl), and the turkey.
- Simmer until heated through and bubbly, about 5 minutes.
- Transfer the skillet from the heat and stir in the sour cream.
- Serve over the egg noodles and garnish with the parsley.
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