4
1 rating

Turkey Stroganoff with Mushrooms and Cranberries

This is a tasty way to use leftover Thanksgiving turkey. 

Ingredients

  • 9 Ounces wide egg noodles
  • 2 Teaspoons vegetable oil
  • 1 1/2 Cup finely chopped onions
  • 1 1/2 Cup sliced cremini mushrooms
  • 6 Tablespoons dried cranberries
  • 3 Cups shredded cooked white and dark meat turkey
  • 1 Tablespoon Dijon mustard
  • 12 Ounces reduced-fat sour cream
  • 2 Tablespoons 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.

Nutritional Facts
Servings6
Calories Per Serving425
Total Fat16g24%
Sugar8gN/A
Saturated7g33%
Cholesterol106mg35%
Protein26g52%
Carbs45g15%
Vitamin A92µg10%
Vitamin B121µg19%
Vitamin B60.6mg29.8%
Vitamin C5mg9%
Vitamin D0.5µg0.1%
Vitamin E0.9mg4.5%
Vitamin K22µg27%
Calcium119mg12%
Fiber3g11%
Folate (food)38µgN/A
Folate equivalent (total)183µg46%
Folic acid85µgN/A
Iron3mg15%
Magnesium56mg14%
Monounsaturated5gN/A
Niacin (B3)10mg49%
Phosphorus316mg45%
Polyunsaturated2gN/A
Potassium533mg15%
Riboflavin (B2)0.5mg32.3%
Sodium158mg7%
Thiamin (B1)0.6mg38.6%
Zinc3mg17%