Leftover Turkey Stroganoff with Mushrooms & Cranberries
Image courtesy of Pasta Fits
Prep Time
20 minutes
Number of Servings
Serves 6
Recipe Source
Ingredients
- 9 oz wide egg noodles
- 2 tsp vegetable oil
- 1 1⁄2 cups (8 oz) finely chopped onion
- 1 1⁄2 cups (4 oz) sliced cremini mushrooms
- 6 Tbsp (3 oz) dry white wine
- 6 Tbsp (2 oz) dried cranberries, preferably unsweetened
- 3 cups (12 oz) shredded cooked white and dark meat turkey
- 1 Tbsp Dijon mustard
- 12 oz reduced fat sour cream
- 2 Tbsp chopped parsley
Directions
- Bring a large pot of salted water to the boil. Cook the egg noodles according to package directions. Drain and reserve.
- Place a large sauté pan over medium heat. Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown (about 8 minutes).
- Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated (about 2 minutes).
- Stir in the turkey, Dijon mustard, and sour cream. Remove from heat.
- Adjust seasoning to taste. Divide the noodles between 6 bowls and top with stroganoff mixture. Sprinkle with parsley.
Nutrition Info
446 Calories, 26 g Protein, 106 mg Cholesterol, 48 g Carbohydrates, 11 g Total sugars (0 g Added sugars), 3 g Fiber, 16 g Total fat (7 g sat), 160 mg Sodium, ★★★★★ Vitamin B3 (niacin), ★★★★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Folate, Phosphorus, ★★ Zinc, ★ Vitamin A, Vitamin K, Calcium, Iron, Magnesium, Potassium
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