Turkey Stroganoff

Oxmoor House
4 servings (serving size: 1 cup noodles and about 1 cup turkey mixture)


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8 ounces uncooked medium egg noodles
1 tablespoon chopped fresh parsley
Cooking spray
1 pound ground turkey
1/2 cup chopped onion (about 1 small)
1 1/2 cups sliced mushrooms
1/3 cup dry white wine or low-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 cup 1% low-fat cottage cheese
1/2 cup fat-free sour cream
1 tablespoon lemon juice
Hungarian paprika


Cook noodles according to package directions, omitting salt and fat. Drain; toss with parsley.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add turkey and onion; cook until turkey is browned. Add mushrooms and next 4 ingredients. Cook over low heat 10 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Combine cottage cheese, sour cream, and lemon juice in a blender; process until smooth. Add to turkey mixture; cook over low heat, stirring constantly, until thoroughly heated. Serve over noodles. Sprinkle with paprika.

Created date

April 2008

Nutritional Information

Calories 440
Caloriesfromfat 0.0 %
Fat 6.5 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 42.4 g
Carbohydrate 47 g
Fiber 2 g
Cholesterol 130 mg
Iron 0.0 mg
Sodium 491 mg
Calcium 0.0 mg