inutes.
Meanwhile, brown the turkey in a non stick skillet
. Add the lean ground turkey to the pan, followed by
Prepare minute rice based on box instructions and preference.
Over medium heat, brown the ground turkey and remove any fat afterward.
Stir in one can of the desired soup to the cooked turkey.
Add milk to mixture and stir. Cook for 5 minutes.
Reduce heat to low. Fold sour cream into turkey/soup mixture being careful not to over-mix.
Spoon stroganoff on top of rice and serve. Enjoy!
Turkey and Sauce:
Brown ground turkey.
Combine sauce mixes, milk and water.
Cover and simmer 10 minutes.
Add mushrooms and simmer 2 to 5 minutes longer.
Remove from heat and stir in sour cream.
Brown ground turkey in 1 1/2 tablespoon
eat. Add ground turkey and fully cook. Stir turkey into the pot
Combine all ingredients, except egg noodles, in crock pot.
Stir in one soup can of water.
Mix ingredients together.
Cook on low for 8 hours, or high for 4 hours.
Prepare egg noodles per package directions.
Serve stroganoff over noodles.
Add dollop of sour cream if preferred.
anola oil and add ground turkey. Season with salt, pepper, paprika
ablespoon butter.
Add the turkey strips and onions; cook over
Saute onion, garlic and butter over medium heat.
Add turkey. Brown.
Add flour, salt, pepper and mushrooms.
Cook with meat for 5 minutes.
Add cream of chicken soup.
Simmer, uncovered 10 minutes.
Stir in sour cream and parsley.
Serve over noodles or rice.
Bring a pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat. Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender. Mix in the bouillon.
Stir the cream of mushroom soup and water into the skillet. Cook and stir until heated through. Season with paprika and salt. Serve over the cooked egg noodles.
Prepare
noodles
according
to
package
directions. Meanwhile, in large
skillet, melt butter and fry onions until yellow and transparent.
Cook turkey until almost done;
drain grease.
Add onion\tto turkey.
In separate bowl, combine soup and sour cream\tfor
gravy.
Stir
gravy
into\tmeat
mixture. Continue cooking on
low
heat
until gravy is heated through. Add seasonings and serve over noodles.\tMakes 4 servings.
he ground beef (See sugu recipe).
Sugu should simmer on
Brown onion in margarine.
Add turkey and brown.
Season with salt, pepper and poultry seasoning.
Add mushroom soup, milk and mushrooms.
Simmer for 20 minutes.
Fold in the yogurt.
Serve over noodles.
Lightly flour turkey.
Heat oil in saute pan.
Saute meat until lightly browned.
Add onion; cook just until soft.
Add broth. Stir to loosen brown bits on bottom of pan.
Add cracked pepper. Add sour cream.
Do not boil.
Serve over cooked noodles or rice.
In a bowl combine ground turkey, chili sauce, bread crumbs and garlic.
Form meat mixture into small balls.
In skillet heat 2 tablespoons vegetable oil.
Add meatballs and brown slowly.
After meatballs are brown, lower heat and cover for 15 minutes or until meatballs are firm when pressed with a fork.
Add mushrooms and cook until tender.
Add sour cream and simmer for 5 minutes.
Brown turkey in small amount of vegetable oil; drain.
Add and cook chopped onion.
Sprinkle garlic salt.
Add mushrooms and cook until tender.
Remove from heat and add sour cream.
Serve over noodles or rice.
This with a green salad and garlic bread makes a great low-fat meal.
tart to soften.
Add turkey, and cook thoroughly.
Add
Cook green pepper and onion in butter until tender.
Blend soup, sour cream and salt.
Add onion, green pepper and cooked noodles and turkey.
Mix well.
Turn into a greased 13 x 9-inch baking pan.
Sprinkle with paprika.
Bake at 350\u00b0 for 30 minutes, until bubbles.
Serves 10 to 12.
This dish freezes well and keeps for a month.
Brown turkey in butter.
Stir in flour, soup, consomme, onion, Worcestershire sauce, salt and pepper.
Simmer for 1 hour.
Add mushrooms and sour cream.
Heat until warm.
Serve over cooked noodles.