Ground Turkey Stroganoff Recipes

GROUND TURKEY STROGANOFF

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.

GROUND TURKEY STROGANOFF

Steps:

• In a 12-inch non-stick pan, melt butter over medium heat. When hot, add onions and mushrooms. Cook for 7-10 minutes, stirring frequently until browned. Remove to a plate.
• While the mushrooms are cooking, add chicken broth to a small bowl or measuring cup and gradually whisk in the flour until smooth. There should be no lumps. Set aside.
• Increase the heat to a medium-high and add olive oil. When hot, add ground turkey. Season with salt and pepper, and cook until crumbled and browned, about 5-8 minutes. Stir in garlic and paprika. Cook for 30 seconds or until fragrant.
• Add prepared chicken broth to the pan. It should come to a quick simmer. Stir in mushrooms and Worcestershire sauce. Season with salt and pepper to taste. Reduce heat to a medium and simmer, uncovered, for about 3 minutes or until thickened.
• Immediately remove the pan off heat and stir in sour cream and parsley. Taste for salt and pepper before serving. Serve over cooked egg noodles.

GROUND TURKEY STROGANOFF

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.

GROUND TURKEY STROGANOFF

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.

GROUND TURKEY STROGANOFF

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.

TURKEY STROGANOFF

Steps:

• Cook broccoli according to package directions. Drain and set aside. In a 2-qt. microwave-safe dish, melt butter. Add onion; cover and cook on high until tender. Add flour and blend well. Whisk in broth; cook on high for 2-4 minutes or until thickened and bubbly, stirring every minute. , Add remaining ingredients except noodles. Cook on high for 1-2 minutes or until heated through, stirring once. Serve over noodles.

TURKEY STROGANOFF

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.

LAZYGIRL'S GROUND TURKEY STROGANOFF

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.

GROUND TURKEY STROGANOFF

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.