Here’s something new to do with leftover turkey after Thanksgiving Day that goes a step beyond just turkey sandwiches. This variation on stroganoff is every bit as rich and savory as beef stroganoff, but at just 285 calories, 7 grams of fat, and 205 mg sodium per serving, this healthier-version comfort food brings all of the flavor with fewer calories and less fat!
8 oz. egg noodles
2 tsps. poppy seeds
12 oz. fresh roasted turkey breast, cut into 2” x 1/2” strips
Light salt (to taste)
1/2 tsp. freshly ground black pepper
2 (4 oz. each) Portobello mushrooms
1 small red onion, thinly sliced
1 tbsp. butter
1 1/2 tbsps. all-purpose flour
1 1/2 cup reduced-sodium beef broth
1/2 cup reduced-fat sour cream
1 1/2 tsps. Dijon mustard
Sprinkle turkey strips with salt and pepper; toss to coat. Remove and discard stems from mushrooms. Cut mushroom caps into quarters and thinly slice. Lightly coat large nonstick skillet with nonstick cooking spray and set over medium-high heat. Sauté onion for 2 minutes. Add mushrooms and sauté until tender (about 5–6 minutes). Transfer to large bowl.
Melt butter in skillet over medium heat. Add flour and cook for 1 minute, continuously stirring. Gradually whisk in broth. Cook, stirring with wooden spoon, until sauce thickens and boils (about 4 minutes). Reduce heat to low. Blend in sour cream and mustard. Return turkey and reserved vegetables with all juices to skillet. Cook thoroughly (do not boil). Cook noodles according to package directions. Toss cooked, drained noodles with poppy seeds. Divide noodles among plates. Spoon stroganoff on top.
Recipe adapted from: www.diabetes.org