This makeover of a classic stroganoff dinner uses turkey tenderloin instead of beef, and light sour cream. Served over whole-wheat noodles, it's full of tender mushrooms like the original, but has 1/2 cup of broccoli per serving, adding more vitamin C and fiber to this dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Cook noodles according to package directions. Drain; keep warm. Stir together sour cream and flour in a small bowl; set aside.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add turkey. Cook and stir for 4 to 5 minutes or until browned and no longer pink inside. Remove from skillet. Add mushrooms to skillet. Cook and stir for 3 minutes. Add broccoli. Cook and stir for 2 minutes more or until mushrooms are browned and tender and broccoli is crisp-tender.

  • Add broth, onion powder and pepper to skillet. Bring to boiling. Whisk in reserved sour cream mixture. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Stir turkey into mixture in skillet; heat through.

  • Serve turkey mixture with warm noodles.

Nutrition Facts

372 calories; protein 37.5g; carbohydrates 33.6g; dietary fiber 4.9g; sugars 2.8g; fat 11g; saturated fat 4.5g; cholesterol 90.1mg; vitamin a iu 469.4IU; vitamin c 42.4mg; folate 64.9mcg; calcium 116.3mg; iron 3.1mg; magnesium 53.4mg; potassium 783.3mg; sodium 327.7mg.

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Rating: 1 stars
very very blah. had very little taste Read More