Summary:
Try this simple recipe for turkey stroganoff — shredded turkey meat with sliced mushrooms in a creamy sour cream sauce served over egg noodles.
INGREDIENTS
- 2 cups shredded roasted turkey
- 10 ounces sliced mushrooms
- 8 ounces egg noodles
- 1.5 cups
chicken broth - 1/4 cup sour cream
- 5 cloves garlic minced
- 1 tablespoon
corn starch - 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- fresh parsley leaves for garnish
INSTRUCTIONS
- 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.
- Add egg noodles to the pan, stirring them in. Serve and garnish with parsley.
NUTRITION
311 kcal/serving
This recipe is a great way to use up leftover turkey meat, which can be shredded or diced.
PHOTOS
NOTES & TIPS
This recipe is a great way to use up leftover turkey meat, which can be shredded or diced.
