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Slow-Cooker Turkey Stroganoff
Slow-Cooker Turkey Stroganoff
12 Reviews
From: EatingWell Magazine, March/April 2013
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.
- By: Carolyn Malcoun EatingWell Senior Food Editor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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
- 1 cup reduced-fat sour cream
- ⅓ cup all-purpose flour
- ¼ cup dry sherry (see Tip)
- 1 cup frozen peas, thawed
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 8 ounces whole-wheat egg noodles (6 cups dry), cooked
- ¼ cup finely chopped flat-leaf parsley
Preparation
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Active
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Ready In
- 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).
- Transfer the turkey to a cutting board.
- 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.
- 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.
- 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.
- Serving size: 1⅓ cups stew & 1 cup noodles
- Per serving: 451 calories; 8 g fat(4 g sat); 7 g fiber; 43 g carbohydrates; 46 g protein; 74 mcg folate; 106 mg cholesterol; 6 g sugars; 0 g added sugars; 5,928 IU vitamin A; 12 mg vitamin C; 79 mg calcium; 2 mg iron; 598 mg sodium; 816 mg potassium
- Nutrition Bonus: Vitamin A (119% daily value), Vitamin C (20% dv)
- Carbohydrate Servings: 3
- Exchanges: 2½ starch, 1½ vegetable, 5 lean meat, 1 fa
Reviews 12
April 01, 2017
By: Karen
The whole family loved this one, it was easy and delicious.
May 28, 2015
By: EatingWell User
I really enjoyed this. I used Chicken Stock instead of Sherry. I also added pepper to the crock pot before I stired every thing together.
I also found it very filling. Will make again!!!!
May 07, 2015
By: jeanne.lipson
Good base recipe, needs some tweaks
I didn't read the other reviews carefully before I made it and most insights were right. Having said that, I would still make this recipe again with some tweaks. I saw the note not to use cooking sherry because it would make it too salty, but I did not have dry sherry, only cooking sherry, so I used it and did not add the salt the recipe called for. The result was a bland (not salty ) dish with a strong sherry under flavor, especially in the mushrooms. When I make it again, I will skip the sherry and use chicken stock as other reviewers suggested.
Pros: Easy way to make creamy dish without using canned cream of soup
Cons: A little bland
March 31, 2015
By: EatingWell User
Eh.
Made this, was excited about it until the first taste. I think the Sherry killed it, honestly. I think if I made it again, I would add wine instead. Needs some kind of extra ingredients for flavor, as the flavor of sour cream is lost. I would start with garlic and maybe more onion. Still need to figure out the rest of the spices.
Pros: Simple and cheap
Cons: Bland and strange-tasting
March 23, 2015
By: EatingWell User
Yummy!
This was a nice thick, and comforting meal after a 13 hour long day at work. My turkey was a little dry since it was in the crock pot for so long but that is just the way my day went. I did add extra pepper and used white wine instead of sherry (it is what I had on hand).
Pros: Easy to do and loved coming home to the smell of it cooking.
January 08, 2015
By: EatingWell User
Ridulous ingredient!
Why would anyone in their right mind add peas to stroganof? That is completely insane.
Pros: good use of turkey
Cons: Peas
September 23, 2014
By: EatingWell User
Blech
I was really disappointed in this. I was anticipating a great meal all day and it was bland and watery. If I were to make it again, I would use a thickener and maybe some chicken or vegetable broth. Herbs are also a good idea.
Pros: Lots of veggies and healthy proteins
Cons: bland
February 07, 2014
By: EatingWell User
Bland, need some herbs maybe.
January 15, 2014
By: EatingWell User
Question about this recipe
I have a quick question about this recipe. I am making it right now and promise to rate it after, but when I take the turkey out and I am about to put the sauce ingredients into the slow cooker, do I remove the liquid from the veggies and turkey plus the vegetables or leave it all in, minus the turkey, when creating the sauce?
