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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
3 oz. turkey + 2/3 cup mushroom and noodle mixture
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Step-By-Step Instructions:
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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.
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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.
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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.
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Reduce heat to low. Whisk in Greek yogurt 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
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Serving Size
3 oz. turkey + 2/3 cup mushroom and noodle mixture
- Amount per serving Calories 290
- % Daily value*
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Total Fat
5g
6%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 95mg 32%
- Sodium 290mg 13%
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Total Carbohydrate
26g
9%
- Dietary Fiber 1g 4%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 33g
- Potassium 470mg 10%
Ingredients
egg noodles
6 oz
poppy seed
2 tsp
turkey breast (fresh roasted, cut into 2 x 1/2-inch strips)
18 oz
Kosher Salt
1/8 tsp
freshly ground black pepper
1/2 tsp
Portobello mushrooms (4 ounces each)
2 whole
small yellow onion (thinly sliced)
1 small
butter
1 tbsp
all-purpose flour
1 1/2 tbsp
beef broth (reduced-sodium)
1 1/2 cup
Plain Nonfat Greek yogurt
1/2 cup
Dijon Mustard
1 1/2 tsp
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