Rating: 3.54 stars
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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.

Carolyn Malcoun
Source: EatingWell Magazine, March/April 2013

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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

451 calories; protein 46.1g; carbohydrates 43.2g; dietary fiber 6.7g; sugars 6.4g; fat 7.8g; saturated fat 3.8g; cholesterol 106.3mg; vitamin a iu 5928.2IU; vitamin c 12.4mg; folate 74.5mcg; calcium 78.7mg; iron 2.3mg; magnesium 63.5mg; potassium 815.8mg; sodium 598.3mg; thiamin 0.3mg.
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