A split turkey breast is a terrific cut to use in this healthy slow-cooker recipe for turkey stroganoff because it stays moist. Here turkey breast is cooked in the crock pot with lots of mushrooms and carrots, then pulled off the bone, chopped and stirred back into a creamy sauce. If you can’t find a split turkey breast, try this recipe with bone-in chicken breasts. Serve over whole-wheat egg noodles, on mashed potatoes or even thick slices of toasted whole-grain country bread.
6 servings, 1 1/3 cups stew & 1 cup noodles each
Active Time: 30 minutes |
Total Time: 4 1/4 or 8 1/4 hours
8 cups sliced mixed mushrooms (about 20 ounces)
3 medium carrots, sliced
1 small onion, finely chopped
1 3- to 4-pound split turkey breast, skin removed, trimmed
Make Ahead Tip: Prep vegetables and turkey; cover and refrigerate separately for up to 1 day. | Equipment: 5- to 6-quart slow cooker
Use dry sherry instead of “cooking sherry” in recipes calling for sherry. It adds depth of flavor to sauces and stews like stroganoff, without adding the extra salt that’s typically in cooking sherry. Look for dry sherry with other fortified wines at your wine or liquor store.