Slow-Cooker Turkey Stroganoff
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. Source: EatingWell Magazine, March/April 2013
Ingredients
Directions
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Combine mushrooms, carrots and onion in a 5- to 6-quart slow cooker. Add turkey, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).
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Transfer the turkey to a cutting board.
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Whisk sour cream, flour and sherry in a bowl. Stir into the slow cooker along with peas, salt and pepper. Cover and cook on High until thickened, about 15 minutes.
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Remove the turkey from the bone and cut into bite-size pieces; cover to keep warm. When the sauce is done, gently stir in the turkey. Serve over noodles, sprinkled with parsley.
Tips
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.
Nutrition Facts
2 1/2 starch, 1 1/2 vegetable, 5 lean meat, 1 fa
