Speedy Turkey Stroganoff
Quick solution to turkey and chicken leftovers.
- 2 tsp canola oil 10 mL
- 1 onion, finely chopped
- 8 fresh mushrooms, sliced
- 1/2 lb cooked turkey breast, cut into bite size pieces 250 g
- 1/2 cup fat free sour cream 125 mL
- 2 Tbsp sherry 30 mL
- 1/4 tsp pepper 1 mL
- ground nutmeg for garnish
- 1. In a wok or large skillet heat canola oil. Add onion and mushrooms and sauté until soft. Add turkey and heat through, about 2 to 3 minutes.
- 2. In a small bowl, mix together sour cream and sherry until smooth. Stir into turkey mixture. Heat but do not allow to boil. Add pepper. Garnish with nutmeg. Serve over whole wheat pasta.
1 1/3 cups (325 mL)
|Total Fat||6 g|
|Saturated Fat||1 g|
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