Lunch: Turkey Meatball Stroganoff

Recipe by Woman's Day Kitchen Your family will never notice that lower fat turkey has been subbed for the beef usually found in stroganoff recipes — the turkey mixture is incredibly flavorful and the creamy sauce that tops this modified classic tastes se

Ingredients

1 package egg noodles
1 large egg
2 tbsp. red currant jelly
.13 tsp. ground allspice
Kosher salt and pepper
1 clove garlic
1/4 c. chopped fresh flat-leaf parsley
1/4 c. bread crumbs
1 lb. ground turkey
2 tbsp. olive oil
1 package cremini mushrooms
3/4 c. dry white wine
1/3 c. lowfat sour cream
1 tbsp. Dijon mustard

Instructions

Heat broiler. Line a rimmed baking sheet with nonstick foil. Cook the noodles according to the package directions.
Meanwhile, in a large bowl, whisk together the egg, jelly, allspice, and 1/2 teaspoon each salt and pepper. Stir in the garlic and parsley, then the bread crumbs. Let sit for 2 minutes. Add the turkey and mix to combine.
Form the turkey mixture into 1 1/2-inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes. Add the wine and simmer for 1 minute. Remove from heat and stir in the sour cream and mustard. Toss with the meatballs and additional parsley, if desired, and serve over the noodles.

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