Turkey Stroganoff With Mushrooms And Cranberries

Name: Turkey Stroganoff With Mushrooms And Cranberries
Ingredients: 9 ounce wide egg noodles; 2 teaspoon vegetable oil; 1 1/2 cup finely chopped onions; 1 1/2 cup sliced cremini mushrooms; 6 tablespoon dried cranberries; 3 cup shredded cooked white and dark meat turkey; 1 tablespoon dijon mustard; 12 ounce reduced-fat sour cream; 2 tablespoon chopped parsley

Emily Jacobs|Nov. 21, 2013 3:42 pm EST

4 (1 ratings)

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This is a tasty way to use leftover Thanksgiving turkey.

Servings

6

Ingredients

9 ounce wide egg noodles
2 teaspoon vegetable oil
1 1/2 cup finely chopped onions
1 1/2 cup sliced cremini mushrooms
6 tablespoon dried cranberries
3 cup shredded cooked white and dark meat turkey
1 tablespoon dijon mustard
12 ounce reduced-fat sour cream
2 tablespoon chopped parsley

Directions

Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and reserve.
Place a large sauté pan over medium heat. Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown, about 8 minutes. Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated, about 2 minutes. Stir in the turkey, Dijon mustard, and sour cream. Remove from heat. Adjust seasoning to taste. Divide the noodles between 6 bowls. Top with stroganoff mixture. Sprinkle with parsley.