1 3- to 4-pound split turkey breast, skin removed, trimmed
1 cup reduced-fat sour cream
1/3 cup all-purpose flour
1/4 cup dry sherry
1 cup frozen peas, thawed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces whole-wheat egg noodles, cooked (6 cups)
1/4 cup finely chopped flat-leaf parsley
Instructions
1. 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 low for 8 hours)
2. Transfer the turkey to a cutting board.
3. Whisk sour cream, flour and sherry in a bowl. Stir into the
slow cooker along with the peas, salt and pepper. Cover and
cook on High until thickened (about 15 mins)
4. 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.
Serving
Suggestions
1 1/3 cup stew and 1 cup noodles per serving
Originally Submitted
6/5/2016
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