A lighter version of the traditional stroganoff featuring ground turkey. I serve this over wide egg noodles but any pasta will do. To be honest, I have poured it over mashed potatoes and the kids asked for seconds!
- Ground Turkey Dark Meat (not the extra-lean kind)
- Bulk Sausage (if in casing, slice the casing and remove the sausage filling)
- 1 finely diced onions
- 3 diced garlic cloves
- 1 Tbl of Worcestershire sauce
- 1 cup of chicken stock
- 1 cup of sour cream
- 1 Tbl of grainy mustard
- 1 egg yolk
Turkey Stroganoff Recipe
- Heat skillet over high heat until very hot and break sausage into small bits with your fingers. Brown well and continue to break apart as you are browning then remove but leave any fat in the pan.
- Break up turkey and then brown in pan. Make sure you don’t touch the turkey too much once you put it into the pan, so that it can brown. Season with salt and pepper. Once browned, remove and add with sausage.
- Add 1 Tbl of olive oil into pan (keep on high) and add in mushrooms. Once browned add in onions and salt and pepper and sauté until onions are softened.
- Add meats back into pan and reduce heat to medium-high. Then add in garlic and sauté until fragrant.
- Add in chicken stock, bring to a simmer, cover, and lower heat. Cook until meats are tender, about 30 minutes.
- In a small bowl place sour cream, mustard, and egg yolk. Take 1 tbl of cooking liquid and add it into the bowl and mix vigorously. Then add in another Tbl and mix again. Then another Tbl and mix again. Then another and mix. (You are trying to bring the small bowl to a warmer temperature, if you don’t and it goes into the pan cold, the whole sauce will break and be disgusting! So don’t rush this part!)
- Add the small bowl sauce into the pan and keep heat very very low. Heat through for about 4 minutes and the sauce will thicken slightly.
- Add in Dill and check seasoning for salt and pepper and turn off heat.