Ground Turkey Stroganoff Recipes

Steps:

• Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon.
• Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.

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.

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.

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.

Steps:

• In 10-inch skillet, crumble ground turkey; sprinkle with pepper. Cook over medium-high heat 5 to 6 minutes, stirring frequently, until turkey is no longer pink.
• Stir in water, sauce mix and noodles; heat to boiling. Stir; reduce heat to medium-low. Cover; cook 6 to 8 minutes, stirring occasionally, until noodles are tender.
• Stir in sour cream. Cook and stir just until thoroughly heated. Sprinkle with chopped parsley.

Steps:

• In a large, heavy saucepan, heat the oil over medium heat. Add the onion and mushrooms and cook for about 5 minutes, or until soft. Add the turkey, breaking it up with a spoon, and cook until browned. Add the special seasoning ingredients and stir to thoroughly combine. Stir in the broth, milk and mustard. Bring to a boil over high heat then reduce heat to a simmer and cook, uncovered, for 10 minutes, until nicely thickened. While the sauce is simmering, cook the egg noodles in a large pot of salted boiling water for 8-9 minutes, or until al dente. Drain, return noodles to the pan, and toss with the butter so the noodles won’t stick together. Cover loosely to keep warm. Stir the sour cream into the sauce and heat through. Add salt and pepper to taste. Add to the warm buttered egg noodles and toss to coat. Served garnished with parsley.

Steps:

• Preheat a large skillet over medium-high heat. Add 1 tbsp canola oil and butter.
• Add sliced onions and mushrooms, cook until onions are soft and mushrooms are slightly brown, add salt and pepper, remove from pan and keep warm.
• Add remaining canola oil and add ground turkey. Season with salt, pepper, paprika, garlic powder and thyme. Cook until turkey is no longer pink. Add A.1. sauce and simmer for 5 minutes.
• Return onions and mushrooms to the pan and add sour cream. Stir to combine and taste for seasonings, adjust to taste. Serve over egg noodles.

Steps:

• Add 1 cup water and 1/2 cup of brown rice to a pot. Bring to a boil, uncovered, on medium high heat. At boiling, turn down to low, cover and simmer for 50 minutes.
• Meanwhile, brown the turkey in a non stick skillet.
• On another burner, in a heavy stew pot over medium heat, heat 1 tablespoon of the water. Add the diced onions to the water, and heat until onions are soft and brown. When liquid runs dry, add a second tablespoon of water, and scrape the brown parts from the bottom of the pan to add flavor to the sauce; repeat with the third tablespoon of water. If more liquid is needed to soften and brown the onions, use more water, but don't make it soupy. You just want to soften and brown the onions.
• When onions are soft, add the browned turkey and stir.
• Add the sage, thyme, and pepper to the onions and browned turkey, and stir again. Add the sliced mushrooms and 1/2 cup water, lower the heat, cover, then stir occasionally.
• Simmer for 20 minutes or until the mushrooms have softened and the sauce is still there. If too much of it evaporates, add a little water and reduce the heat. Keep it covered if it is reducing too fast.
• Serve over the brown rice: 1/2 cup of cooked rice per serving, topped with stroganoff.
• To make a more savory version: add 2 cups of Imagine Portabello mushroom soup at the same time you add the 1/2 cup chicken broth. Here is the nutritional info that 2 cups adds to this recipe, broken out per serving: 80 calories, 3 g total fat, 0 sat fat, 0 cholesterol, 310 mg sodium, 10 g total carb, 2 g fiber, 1 g sugar, &g protein, 0 % vits A @ C, 2% calcium, 4% iron.