Turkey Portabella Stroganoff With Egg Noodles
1 pound turkey cutlets (or use leftover turkey)
large zip-top bag
1/4 cup flour + 3 tablespoons flour
1 teaspoon seasoned salt
1/4 cup garlic butter
2 tablespoons frozen diced onions
8 ounces sliced baby portabella mushrooms
2 teaspoons Worcestershire sauce
1 teaspoon browning sauce
1 tablespoon ketchup
1/4 cup sherry
1 (14-ounce) can low-sodium chicken broth
1 (12-ounce) jar beef gravy
1/2 cup sour cream
12 ounces wide egg noodles (3/4 bag)
1/4 cup water
1. Cut turkey into bite-size pieces. Wash hands.
Cheesy Alpine Blend
1 (16-ounce) bag frozen Alpine blend vegetables
1/2 cup processed bar cheese (about 4 ounces)
1/2 teaspoon seasoned salt
1. Place vegetables in microwave-safe bowl. Cover and microwave on high 8 minutes.
2. Cut cheese into 1/2-inch cubes. Add cheese and seasoned salt to vegetables; cover and microwave on high 2 more minutes.
3. Stir well to mix. Serve.
Calories 679kcal; Fat 26g; Cholesterol 159mg; Carbohydrate 63g; Fiber 7g; Protein 36g; Sodium 1615mg
Daily Values: Vitamin A 24%; Vitamin C 65%; Calcium 21%; Iron 14%
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Utensils & Cookware
This recipe can be served over leftover mashed potatoes or even stuffing. Omit the egg noodles if doing so.
Recipe Version poul0012