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How to Make Turkey Stroganoff
No need to eat a whole turkey on Thanksgiving Day! Save some leftovers to use in other recipes like this one. Get some new meals while also watching your portions as part of your diabetes management!
15 min prep time
15 min cook time
6servings
2/3 cup
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Step-By-Step Instructions:
- Cook noodles according to package directions. Toss noodles with poppy seeds and return to empty cooking pot to keep warm. Sprinkle turkey strips with salt and pepper; toss to coat. Remove and discard stems from mushrooms. Cut mushroom caps into quarters and thinly slice.
- Meanwhile, lightly coat large nonstick skillet with nonstick cooking spray and set over medium-high heat. Sauté onion 2 minutes. Add mushrooms and sauté until mushrooms are tender, about 5-6 minutes. Transfer to large bowl.
- Melt butter in skillet over medium heat. Add flour and cook for 1 minute, continuously stirring. Gradually whisk in broth. Cook, stirring with wooden spoon, until sauce thickens and boils, about 4 minutes.
- Reduce heat to low. Blend in sour cream and mustard. Return turkey and reserved vegetables with accumulated juices to skillet. Cook until heated through (do not boil). Divide noodles among plates and spoon stroganoff on top.
Nutrition facts
6 Servings
-
Serving Size
2/3 cup
- Amount per serving Calories 285
-
Total Fat
7g
- Saturated Fat 3.2g
- Trans Fats 0g
- Cholesterol 90mg
- Sodium 205mg
-
Total Carbohydrate
31g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 0g
- Protein 25g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
egg noodles
8 oz
poppy seed
2 tsp
turkey breast (fresh roasted, cut into 2 x 1/2-inch strips)
12 oz
salt, to taste
1
freshly ground black pepper
1/2 tsp
Portobello mushrooms (4 ounces each)
2
small red onion (thinly sliced)
1
butter
1 tbsp
all-purpose flour
1 1/2 tbsp
beef broth (reduced-sodium)
1 1/2 cup
sour cream (reduced-fat)
1/2 cup
Dijon Mustard
1 1/2 tsp
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