CHEF JEFF — ONE BYTE AT A TIME: Turkey StroganoffIf you still have Thanksgiving leftovers, try this.
By: Herald Staff Report,
If you still have Thanksgiving leftovers, try this.
2 cups cooked turkey
2 teaspoons olive oil, divided
Salt and freshly ground black pepper
1 cup chopped onion
½ pound sliced button mushrooms
¾ cup fat-free, low-salt chicken broth
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 tablespoon sour cream
2 tablespoons chopped fresh parsley (optional)
Slice turkey into ¼-inch strips. Heat 1 teaspoon oil in nonstick skillet over medium-high heat. Brown turkey for 1 minute. Remove to plate. Sprinkle with a little salt and pepper to taste. Add teaspoon oil and onion. Saute 2 minutes. Add mushrooms. Continue to saute for 2 minutes more. Pour in broth. Add tomato paste, mustard and salt and pepper to taste. Mix thoroughly. Simmer 3 to 4 minutes. Taste. You may need to add a little more mustard. Add turkey. Return turkey to sauce and add sour cream. Mix thoroughly. Serve over egg noodles. Sprinkle with parsley.
Yield: Serves 2.
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