Turkey Stroganoff Noodle Toss 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:

• Bring a large pot of water to a boil over high heat; salt the boiling water and cook the noodles al dente.
• While the water comes to a boil and the noodles cook, heat a skillet over medium heat.
• Melt 2 tablespoons butter and cook with the flour for 1 minute.
• Whisk in the chicken stock; thicken for 1 minute.
• Stir in the mustard and sour cream; thicken for 2-3 minutes.
• Add in the tarragon, remove from the heat, and season with salt and pepper.
• Heat a large skillet over high heat; add in the olive oil and remaining tablespoon butter.
• Add the turkey strips and onions; cook over high heat until the turkey is browned on both sides-4 to 5 minutes.
• Add in the chopped cornichons; stir to combine.
• Add the thickened sauce to the skillet with the turkey; drain the cooked noodles and add to the skillet with the parsley.
• Stir thoroughly; serve with thickly sliced pumpernickel bread.

Steps:

• In 10-inch skillet, mix broth and gravy until well blended. Heat to boiling. Stir in noodles, carrots, peas, sour cream, nutmeg and pepper. Return to boiling. Reduce heat to low; cover and simmer 10 minutes.
• Stir in turkey. Cook about 4 minutes, stirring occasionally, until noodles and vegetables are tender.

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:

• Place turkey and onion in a 5-qt. slow cooker. In a large bowl, whisk soup, water, garlic, tarragon, salt and pepper until blended; pour over top. Cook, covered, on low until meat is tender, 6-8 hours., Remove turkey from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Whisk sour cream into cooking juices; return meat to slow cooker. Serve with 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.