This stroganoff recipe is easy to make from scratch right on your stovetop!
GROUND TURKEY STROGANOFF
SERVINGS: 6
PREP TIME: 15 MINUTES
COOK TIME: 40 MINUTES
INGREDIENTS
1 lb. of Plainville Farms ground turkey
Salt & pepper (to taste)
1 onion (finely diced)
3 tablespoons of minced garlic
3 tablespoons of butter
3 tablespoons of flour
2 1/2 cups of chicken broth
3/4 cup of sour cream
1 1/2 teaspoons of Worcestershire Sauce
1 tablespoon of Dijon mustard
1 cup of peas
2 cups of cheddar cheese (shredded)
8 oz. pack of egg noodles
Parsley
INSTRUCTIONS
Place the sour cream near the stove while you cook, this will help it melt better into the sauce if it's closer to room temperature.
Preheat oven to 375°F.
Proceed with Stroganoff
Season the Plainville Farms ground turkey with salt and pepper.
Cook and crumble it for 2 minutes.
Add the onions and cook until the ground turkey is cooked through, about 3 more minutes (the internal temperature should reach at least 165°F.)
Drain any excess grease, and then add the garlic and cook for an additional 2 minutes.
Stir in the butter until melted.
Sprinkle on the flour and mix to incorporate.
Cook for 2 minutes.
Add the chicken broth in increments, stirring continuously. Don't add too much at once.
Use a silicone spatula to clean the pan, this will give the sauce plenty of flavor.
Bring to a boil, then reduce heat to low.
Add in the sour cream, Worcestershire sauce, Dijon mustard, frozen peas, and half of the cheese.
If the sour cream doesn't melt well right away, it will eventually incorporate into the sauce.
Let the sauce simmer on low while you boil the pasta for 1 minute less than al dente (refer to package for time).
Drain and add the pasta to the sauce. Mix to combine.
Cook mushrooms separately.
Add them to the stroganoff pasta and sauce mixture.
If your skillet is not oven safe, transfer it to a lightly greased casserole dish. Top with remaining cheese.
Cover & bake for 20 minutes. Sprinkle with fresh parsley and serve!
