Healthy Creamy Turkey Stroganoff Recipes

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GROUND TURKEY STROGANOFF



Ground Turkey Stroganoff image

Easy to make, fast ground turkey stroganoff recipe for cold nights.

Provided by Brandy

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 (12 ounce) package egg noodles
¼ cup salted butter
½ (8 ounce) package fresh mushrooms, thinly sliced
½ cup minced onion
3 cloves garlic, minced
1 pound ground turkey
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
⅓ cup milk
⅓ cup water
½ cup sour cream

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.

Nutrition Facts : Calories 745.5 calories, Carbohydrate 76.8 g, Cholesterol 202.1 mg, Fat 31.9 g, Fiber 4.3 g, Protein 38.3 g, SaturatedFat 15.1 g, Sodium 1150.2 mg, Sugar 6.7 g

TURKEY WITH STROGANOFF SAUCE



Turkey with stroganoff sauce image

Turkey and potatoes and garlic green beans gets even more special with stroganoff mushroom cream sauce

Provided by hjalmar

Time 1h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 minutes until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
  • Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half. Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.
  • Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the white wine, if using, and leave to bubble away for a further 1-2 minutes. Be careful as the white wine may set alight. Pour in the chicken stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the Turkey.
  • Heat the remaining butter in a frying pan over a medium-high heat. Season the turkey and cook for 3 minutes on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
  • Cook the green beans in boiling water for 2-3 minutes until just tender, then drain well and steam-dry for a min.
  • Meanwhile, gently fry the garlic in the oil until pale golden - no further. Toss with the beans, season and serve.
  • Serve the turkey filets with the sauce poured over and the beans and Potatoes on the side.

TURKEY STROGANOFF



Turkey Stroganoff image

Make and share this Turkey Stroganoff recipe from Food.com.

Provided by Dancer

Categories     Poultry

Time 40m

Yield 1 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 cup sliced fresh mushrooms (1/4 pound)
1 large onion, sliced,2 cups
2 tablespoons cornstarch
2 cups fat-free chicken broth
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1 1/2 lbs cooked turkey breast, cubed
3 tablespoons dry sherry
3/4 cup light sour cream

Steps:

  • Melt the butter in a large skillet.
  • Add the onion and sliced mushrooms and cook until the onion is soft and translucent, about 12 minutes.
  • Add the cornstarch to 1/2 cup of the chicken stock and stir until completely dissolved.
  • Stir in the remaining chicken stock, tomato paste, paprika, basil and nutmeg, and simmer for 10 minutes.
  • Add the turkey and sherry, and simmer until heated through.
  • Stir in the sour cream and serve immediately.

Nutrition Facts : Calories 1763.1, Fat 78.9, SaturatedFat 31.9, Cholesterol 533.2, Sodium 1735.6, Carbohydrate 55.4, Fiber 4.7, Sugar 12.4, Protein 161.2

GROUND TURKEY STROGANOFF



Ground Turkey Stroganoff image

Make and share this Ground Turkey Stroganoff recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground turkey
1 small onion, finely diced
1 cup mushroom, sliced
1/2 cup peas
1 (10 3/4 ounce) can cream of mushroom soup
1/3 cup milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
hot cooked 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.

Nutrition Facts : Calories 387.6, Fat 25.4, SaturatedFat 10.5, Cholesterol 111.1, Sodium 950, Carbohydrate 13.8, Fiber 1.7, Sugar 5.4, Protein 27.4

CREAMY TURKEY MUSHROOM STROGANOFF



Creamy Turkey Mushroom Stroganoff image

Create a healthier version of stroganoff using Greek yogurt. All you need is 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

2 cups wide egg noodles or mafalda pasta (8 oz)
1 lb ground turkey
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 medium onion, chopped
1 clove garlic, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
1 pkg (12 oz) frozen broccoli cuts
1 cup chicken broth
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon cornstarch
2 containers (6 oz each) Greek Fat Free plain yogurt

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in large nonstick skillet, cook turkey, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until turkey is thoroughly cooked; drain.
  • Add broccoli and 3/4 cup chicken broth. Cook and stir about 5 minutes longer.
  • In small bowl, stir 1/4 cup chicken broth, ketchup, Worcestershire sauce and cornstarch until blended; stir into turkey mixture. Cook, stirring frequently, until sauce thickens and boils.
  • Remove skillet from heat, stir in yogurt. Serve over hot cooked noodles.

Nutrition Facts : Calories 520, Carbohydrate 55 g, Cholesterol 120 mg, Fat 1/2, Fiber 5 g, Protein 42 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 10 g, TransFat 0 g

SAVORY TURKEY STROGANOFF



Savory Turkey Stroganoff image

Even picky eaters will enjoy this version of a creamy classic. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
3/4 lb turkey cutlets, cut into thin strips
2 large shallots, thinly sliced
1 box (10 oz) cremini mushrooms, sliced
1 cup baby carrots, sliced
1 clove garlic, finely chopped
1 teaspoon hot paprika
1/4 teaspoon salt
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 teaspoons tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons cornstarch
1/3 cup fat-free sour cream

Steps:

  • In large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add turkey; cook and stir 3 to 4 minutes or until no longer pink and just cooked through. Remove to a plate.
  • Reduce heat to medium-high; add remaining 1 teaspoon oil and shallots to skillet. Cook and stir 1 minute or until shallots begin to soften. Add mushrooms and carrots. Cook and stir 4 minutes or until mushrooms soften. Stir in garlic, paprika and salt; cook and stir 1 minute longer. Remove skillet from heat.
  • In small bowl, stir chicken broth, tomato paste, Worcestershire sauce and cornstarch until blended. Return skillet to medium heat; add broth mixture. Cook, stirring frequently, until the sauce thickens and boils. Simmer 2 minutes. Stir in turkey; cool 1 minute longer or until hot. Remove skillet from heat; stir in sour cream.

Nutrition Facts : Calories 200, Carbohydrate 13 g, Cholesterol 65 mg, Fiber 1 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 0 g

TURKEY STROGANOFF



Turkey Stroganoff image

"This main dish cooks up in a jiffy and is a great way to team up leftover turkey (or chicken) with broccoli," relates Karen Ann Bland of Gove, Kansas.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 cups frozen cut broccoli
1 tablespoon butter
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed chicken broth, undiluted
2 cups cubed cooked turkey
1 cup sour cream
1 can (4 ounces) sliced mushrooms, drained
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked noodles

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.

Nutrition Facts :

LAZYGIRL'S GROUND TURKEY STROGANOFF



Lazygirl's Ground Turkey Stroganoff image

A creamy and delicious seasoned ground turkey mixture is served over hot egg noodles.

Provided by HeyMomma

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package uncooked egg noodles
1 tablespoon vegetable oil
1 pound ground turkey
1 tablespoon minced onion
1 cube chicken bouillon, crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup water
1 tablespoon paprika
salt to taste

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.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 41.8 g, Cholesterol 124.6 mg, Fat 19.6 g, Fiber 2.4 g, Protein 30.5 g, SaturatedFat 4.4 g, Sodium 851.6 mg, Sugar 2 g

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