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Turkey Stroganoff

 Turkey Stroganoff
"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.
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 cups frozen cut broccoli
  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 can (10-3/4 ounces) condensed chicken broth, undiluted
  • 2 cups cubed cooked turkey
  • 1 cup (8 ounces) 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

Directions

  • 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.
  • Yield: 4 servings.

2 of 2

Turkey Stroganoff (continued)

Nutritional Facts: 1 serving (1 each) equals 341 calories, 18 g fat (10 g saturated fat), 102 mg cholesterol, 872 mg sodium, 13 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.