Turkey in the Strawganoff

Name: Turkey in the Strawganoff
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6-8 servings.
Ingredients: 1 cup chopped onion; 1/2 cup butter; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 1 to 2 teaspoons salt; 1/2 teaspoon pepper; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 4 cups cubed cooked turkey; 1 can (8 ounces) mushroom stems and pieces, drained; 2 cups sour cream; 1/4 cup plus 2 tablespoons minced fresh parsley, divided; 1 pound fine noodles, cooked; 1 tablespoon diced pimientos, drained

This attractive dish is a great way to use up leftover turkey. It's fast to fix and very filling.—Phyllis Coning, North Manchester, Indiana

Ingredients

1 cup chopped onion
1/2 cup butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1 to 2 teaspoons salt
1/2 teaspoon pepper
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
4 cups cubed cooked turkey
1 can (8 ounces) mushroom stems and pieces, drained
2 cups sour cream
1/4 cup plus 2 tablespoons minced fresh parsley, divided
1 pound fine noodles, cooked
1 tablespoon diced pimientos, drained

Directions

In a large skillet, saute onion in butter. Add garlic; saute 2 minutes longer. Stir in the flour, salt and pepper until blended. Add the soup, turkey and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in sour cream and 1/4 cup parsley; heat for 6 minutes, stirring frequently. Serve over noodles. Garnish with pimientos and remaining parsley.

Originally published as Turkey in the Strawganoff in Country Woman November/December 2000