A fresh, healthy twist on an old classic, Turkey Stroganoff. A split turkey breast is a terrific cut to use in this healthy slow-cooker recipe because it stays moist. Here turkey breast is cooked in the crock pot with lots of mushrooms and carrots, then pulled off the bone, chopped and stirred back into a creamy sauce. If you can’t find a split turkey breast, try using bone-in chicken breasts. Serve over whole-wheat egg noodles, on mashed potatoes, or even thick slices of toasted whole-grain country bread.
Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with sour cream; and has become popular around the world, with considerable variation from the original recipe.
Bland came to mind when first looking at the ingredient list. And after reading some of the reviews, that’s exactly what some readers wrote. (And you know my affinity for intense flavors!) To that end, we added two teaspoons of adobo secco seasoning and 1 tablespoon of Dijon mustard—which added a punch of flavor without overpowering. And for the whole wheat egg noodles, we substituted Ronzoni’s SmartTaste egg noodles which contain 2.5 more fiber.
Recipe compliments of EatingWell.com
- 8 cups sliced mixed mushrooms (about 20 ounces)
- 3 medium carrots, sliced
- 1 small onion, finely chopped
- 1 3- to 4-pound split turkey breast, skin removed, trimmed
- 1 cup reduced-fat sour cream
- 1/3 cup all-purpose flour
- 1/4 cup dry sherry (see Tip)
- 1 cup frozen peas, thawed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 8 ounces whole-wheat egg noodles (6 cups dry), cooked
- 1/4 cup finely chopped flat-leaf parsley
- Combine mushrooms, carrots and onion in a 5- to 6-quart slow cooker. Add turkey, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).
- Transfer the turkey to a cutting board.
- Whisk sour cream, flour and sherry in a bowl. Stir into the slow cooker along with peas, salt and pepper. Cover and cook on High until thickened, about 15 minutes.
- Remove the turkey from the bone and cut into bite-size pieces; cover to keep warm. When the sauce is done, gently stir in the turkey. Serve over noodles, sprinkled with parsley.
TIPS & NOTES
- Make Ahead Tip: Prep vegetables and turkey; cover and refrigerate separately for up to 1 day. | Equipment: 5- to 6-quart slow cooker
- Use dry sherry instead of “cooking sherry” in recipes calling for sherry. It adds depth of flavor to sauces and stews like stroganoff, without adding the extra salt that’s typically in cooking sherry. Look for dry sherry with other fortified wines at your wine or liquor store.
Per serving: 437 calories; 6 g fat (3 g sat, 2 g mono); 110 mg cholesterol; 43 g carbohydrates; 0 g added sugars; 46 g protein; 7 g fiber; 526 mg sodium; 865 mg potassium.