Savory Turkey Stroganoff Recipes

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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

SAVORY HERB RUB ROASTED TURKEY



Savory Herb Rub Roasted Turkey image

The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 12 servings

Number Of Ingredients 11

2 tablespoons McCormick® Sage, Rubbed or 2 tablespoons McCormick® Poultry Seasoning
1 tablespoon McCormick® Paprika
1 tablespoon seasoned salt
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Black Pepper, Ground
3/4 teaspoon McCormick® Nutmeg, Ground
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
1 large onion, cut into wedges
6 McCormick® Bay Leaves
1 tablespoon vegetable oil
.

Steps:

  • 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
  • 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
  • 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

TURKEY STROGANOFF



Turkey Stroganoff image

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

1 tablespoon butter
1 cup sliced fresh mushrooms (1/4 pound)
1 large onion, sliced,2 cups
2 tablespoons cornstarch
2 cups fat-free chicken broth
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1 1/2 lbs cooked turkey breast, cubed
3 tablespoons dry sherry
3/4 cup light sour cream

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

GROUND TURKEY STROGANOFF



Ground Turkey Stroganoff image

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

1 (12 ounce) package egg noodles
¼ cup salted butter
½ (8 ounce) package fresh mushrooms, thinly sliced
½ cup minced onion
3 cloves garlic, minced
1 pound ground turkey
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
⅓ cup milk
⅓ cup water
½ cup sour cream

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

SAVORY GROUND BEEF STROGANOFF



Savory Ground Beef Stroganoff image

Delicious home-made stroganoff, easy to make (despite the lengthy directions). Can be made fairly low fat by substituting egg-beaters, ground turkey (or lean gr. beef). and light sour cream. Serve with mashed potatoes and green beans.

Provided by Kevin Young

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups flour
1/4 teaspoon salt
3 eggs
1 teaspoon olive oil
3 tablespoons butter
2 cups sliced mushrooms
1 1/2 cups diced onions
3 cloves minced garlic
1 lb ground beef
1 teaspoon dried sweet basil leaves
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 (10 1/2 ounce) can cream of mushroom soup, sauce
1 cup sour cream

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.

Nutrition Facts : Calories 839.3, Fat 47.8, SaturatedFat 22.1, Cholesterol 283.9, Sodium 891.9, Carbohydrate 64.5, Fiber 3.1, Sugar 5.2, Protein 37.2

SAVORY TURKEY-RICOTTA MEATBALLS



Savory Turkey-Ricotta Meatballs image

I'm not one to usually do turkey in my meatballs, but I saw this recipe in the recent issue of Cooking Light and decided to try since they are lower in fat. These can be used in spaghetti, substitute for beef in Stroganoff, or serve as as appetizer with warmed marinara dip, as the magazine suggests. Ricotta helps keep the lean ground turkey breast moist. Prepare them in advance, if you like, and store in the freezer for up to three months.

Provided by CookingONTheSide

Categories     High Protein

Time 35m

Yield 18 meatballs, 4-6 serving(s)

Number Of Ingredients 7

1 lb ground turkey breast
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup dry breadcrumbs
1/4 cup chopped fresh basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt

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.

Nutrition Facts : Calories 240.6, Fat 5.1, SaturatedFat 2.3, Cholesterol 126.4, Sodium 356.1, Carbohydrate 11.6, Fiber 0.7, Sugar 1, Protein 34.9

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