#1 Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add turkey, in a single layer and cook, stirring once or twice until browned and no longer pink on the outside, 4 to 6 minutes (do not overcook, it will continue cooking in another step.) #2 Transfer the turkey to a plate and scrape out any juices with a silicone spatula. Reserve #3 Return the skillet to medium-high heat and add the remaining 2 teaspoons oil to the skillet. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often until the mushrooms are softened and release their juices, and the juices evaporate, 7 to 8 minutes #4 Add sherry, and cook, stirring until the liquid has evaporated, 1 to 2 minutes. Sprinkle the flour over the mushroom mixture and stir to coat. Stir in the broth, increase heat to high and bring to a simmer, stirring constantly until the sauce is thickened. Add the turkey and any accumulated juices to the mushroom sauce and return to a simmer. Cook, stirring until the turkey is just cooked through, about 2 minutes. Remove from the heat. Whisk in yogurt and serve garnished with parsley.
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This creamy turkey stroganoff has all the hallmarks of classic comfort food, but has been lightened up by swapping out the traditional sour cream for our Cabot Greek Yogurt. When you spoon the chunks of turkey breast, loads of mushrooms, and delicious sherry sauce over egg noodles, it becomes an instant meal – one you’ll want to make again and again!
#1 Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add turkey, in a single layer and cook, stirring once or twice until browned and no longer pink on the outside, 4 to 6 minutes (do not overcook, it will continue cooking in another step.) #2 Transfer the turkey to a plate and scrape out any juices with a silicone spatula. Reserve #3 Return the skillet to medium-high heat and add the remaining 2 teaspoons oil to the skillet. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often until the mushrooms are softened and release their juices, and the juices evaporate, 7 to 8 minutes #4 Add sherry, and cook, stirring until the liquid has evaporated, 1 to 2 minutes. Sprinkle the flour over the mushroom mixture and stir to coat. Stir in the broth, increase heat to high and bring to a simmer, stirring constantly until the sauce is thickened. Add the turkey and any accumulated juices to the mushroom sauce and return to a simmer. Cook, stirring until the turkey is just cooked through, about 2 minutes. Remove from the heat. Whisk in yogurt and serve garnished with parsley.
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