I taught my mom the trick to keeping ground turkey from getting dry and staying more flavorful - using the turkey juices in place of the same amount of water. AND she in turn used that technique to come up with a healthy version of stroganoff. Sounds like a fair trade to me!
from: my mom, serves 5-6 with a side item
1 package of lean ground turkey (1.3lb I believe)
1 bag (12 oz) of Ronzoni Healthy Harvest whole grain wide noodles
1 small can of sliced mushrooms or mushroom pieces and stems
1 can 98% fat free cream of mushroom soup
1/4 cup fat free sour cream
Brown the turkey in a large skillet and drain the juices into a glass cup using a spoon or small ladle and set the glass aside. Season turkey generously with pepper. Add the can of soup. Pour the turkey juices into the empty soup can and add water until can is half full or so. Add this to the turkey. Add mushrooms. And more pepper if you think it needs it - I always do. Cover with lid and simmer for 10 minutes.
While that is simmering, cook all noodles according to the package and drain. 5 minutes prior to serving add 1/4 cup or so of sour cream to the turkey mixture. Stir and make sure it is heated through. Put noodles on the plate and spoon turkey mixture over top. I store the leftovers all mixed together and it does just fine.
|a little stirring action - we've been experimenting with the new camera|
|if you think that's a cooler in the background you'd be wrong - it's hubby's lunchbox hahaha!|
I like to serve this with fresh pole beans. I boil them in a wide and shallow saucepan with water just covering them for like 5 minutes, drain, drizzle with olive oil and add pepper and garlic powder. Brings me back to my childhood days of pickin' pole beans in the backyard with my dad.
ENJOY a healthier version of stroganoff!! So so good you don't even realize it's healthier because it is so flavorful! Let me know whatcha think.
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