Country Turkey Stroganoff Recipes

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GROUND TURKEY STROGANOFF



Ground Turkey Stroganoff image

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

1 lb ground turkey
1 small onion, finely diced
1 cup mushroom, sliced
1/2 cup peas
1 (10 3/4 ounce) can cream of mushroom soup
1/3 cup milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
hot cooked egg noodles

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

TURKEY STROGANOFF



Turkey Stroganoff image

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

3 tablespoons salted butter
8 ounces button mushrooms (sliced)
1/2 medium sweet onion (chopped)
2 teaspoons garlic (minced)
1 cup flavorful turkey gravy (reduced)
1 teaspoon dried thyme leaves or 1 tablespoon fresh thyme leaves
1/2 teaspoon ground savory
1/8 teaspoon freshly ground black pepper
4 cups shredded turkey (a mixture of white and dark)
2 cups sour cream
1 cup low sodium chicken stock
6 ounces wide egg noodles
1 tablespoon olive oil
1/3 cup freshly grated Parmesan cheese
1/3 cup freshly chopped parsley

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 MEATBALL STROGANOFF (INSTANT POT, SLOW COOKER OR STOVE TOP)



Turkey Meatball Stroganoff (Instant Pot, Slow Cooker or Stove Top) image

This healthy Turkey Meatball Stroganoff is a dish the whole family will love, which can be made in the Instant Pot, Slow Cooker or on the stove!

Provided by Gina

Categories     Dinner

Time 40m

Number Of Ingredients 18

1 teaspoon olive oil (divided)
1/2 cup chopped onion
1 pound 93% ground turkey
1/3 cup whole wheat seasoned breadcrumbs
1 large egg (beaten)
1/4 cup chopped parsley (divided)
3 tbsp fat free milk
3/4 tsp kosher salt
black pepper (to taste)
3/4 cups water
1/2 cup light sour cream
2 tbsp all purpose flour
2 teaspoons tomato paste
2 teaspoons beef Bouillon (I like Better Than Bouillon)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
8 ounces sliced Cremini mushrooms
1 sprig fresh thyme

Steps:

  • Heat a large nonstick skillet or set the Instant Pot to saute and spray with oil; saute the onions over medium heat until golden, stirring 2 to 3 minutes. Remove and divide in two.
  • In a large bowl, combine half of the sautéed onions with the ground turkey, bread crumbs, egg, 2 tbsp of the parsley, milk, 3/4 tsp salt and black pepper. Gently shape into 20 meatballs.
  • In a blender combine the water, sour cream, flour, tomato paste, boullion, Worcestershire sauce and paprika, blend until smooth.
  • Heat the skillet or Instant Pot back on saute, add the oil and brown half of the meatballs without disturbing (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
  • Place all the meatballs and remaining onion into the Instant pot, Slow Cooker or a large saucepan and pour the sauce over the meatballs along with the thyme and mushrooms.
  • For the Instant Pot:Cook on high pressure 10 minutes. Let the pressure release on it's own. When done, discard thyme, add the chopped parsley and serve over your favorite noodles. *see note above about avoiding burn notice.
  • For the stove top:Add 2 tbsp water, bring to a boil then cook covered on low 20 to 25 minutes. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.
  • For slow cooker:Cook on low 6 to 8 hours. When done, discard thyme, add the chopped parsley and serve over your favorite noodles.

Nutrition Facts : ServingSize 5 meatballs, 1/2 cup mushroom sauce, Calories 310 kcal, Carbohydrate 14.5 g, Protein 27.5 g, Fat 16 g, Cholesterol 142 mg, Sodium 372 mg, Fiber 2 g, Sugar 2 g

TURKEY STROGANOFF



Turkey Stroganoff image

"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

2 cups frozen cut broccoli
1 tablespoon butter
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed chicken broth, undiluted
2 cups cubed cooked turkey
1 cup sour cream
1 can (4 ounces) sliced mushrooms, drained
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked noodles

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 :

GROUND TURKEY STROGANOFF



Ground Turkey Stroganoff image

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

1 pound ground turkey
1 small onion, grated
1 cup sliced mushrooms
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup buttermilk
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 cup sour cream
Hot cooked noodles
Minced fresh parsley, optional

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.

DELICIOUS GROUND BEEF {OR TURKEY} STROGANOFF



Delicious Ground Beef {or Turkey} Stroganoff image

Provided by Mel

Categories     Ground Beef/Ground Turkey

Time 35m

Number Of Ingredients 13

1 1/2 pounds lean ground beef or turkey
1 small onion (chopped (about 1/2 cup))
1 clove garlic (finely minced)
1 teaspoon salt
1/2 teaspoon pepper
8 ounces sliced white button mushrooms
4 ounces light cream cheese (cubed)
2 cups low-sodium beef broth
1/2 cup lowfat milk
3 tablespoons flour
1/2 cup light sour cream
Salt and pepper to taste
Cooked egg noodles or rice for serving

Steps:

  • In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
  • Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
  • Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.

Nutrition Facts : ServingSize 1 Serving, Calories 392 kcal, Carbohydrate 14 g, Protein 45 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 132 mg, Sodium 1084 mg, Fiber 1 g, Sugar 5 g

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