Turkey Stroganoff

Turkey Stroganoff

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AMOUNT:                              INGREDIENTS:

1/2 pound                                Cremini mushrooms, sliced

3 Tablespoon                           Unsalted Butter

1/2 cup                                  Onion, finely chopped            

3/4 pound                                Leftover cooked turkey meat, dark or light meat, roughly chopped into bite sized pieces

1/2 cup                                    Leftover turkey gravy (or chicken or turkey stock)

1/8 teaspoon                            Nutmeg

1 Tablespoon                           Fresh chopped thyme

1/2 cup                                                Sour Cream - at room temperature (can substitute plain, full-fat yogurt)

To taste                                                Salt

To taste                                    Black pepper

1/4 cup                                                Green Peas

1/2 pound                                Egg noodles, hot, cooked

As needed                               


1)      Heat a large sauté pan on medium-high heat for 1 minute.

2)      Add the mushrooms and dry sauté them (cook them without oil), shaking the pan frequently so they don't stick, for 3 to 5 minutes, until the mushrooms release their water and begin to brown.

3)      Add the butter and onion and cook, stirring occasionally, for about 4 minutes, until the onions begin to brown. Add the turkey meat and gravy and stir to combine. Cook for a minute or two, and sprinkle on the thyme and nutmeg. Season with salt & black pepper

4)      Turn off the heat and add the sour cream. You may want to add a few tablespoons of water to thin the sauce. Mix in the sour cream (or yogurt) thoroughly. Do not let the sauce come to a simmer or boil or it will curdle or break.

5)      Add peas, stirring to mix. Season to taste.

6)      Serve immediately over egg noodles.

YEILD: 4 Servings

COMPLIMENTS OF:                        Stafford T. DeCambra, CEC, CCE, CCA, AAC

                                                Corporate Executive Chef

                                                PCI Gaming

                                                Wind Creek Casino & Hotel

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