I participated in an Influencer Activation on behalf of Influence Central for Honeysuckle White. I received complimentary products to facilitate my review as well as a promotional item to thank me for my participation. #SimpleTurkeyDinners
An easy to make, flavorful Turkey Stroganoff that comes together in under 30 minutes, making it an ideal back-to-school and weeknight meal.
It is back to school time. This means shopping for new clothes that fit and don’t have stains, school supplies like fresh empty notebooks, and sharp pointy pencils, checking class lists and comparing with your friends. Oh yeah, and lots and lots of running errands, busy days, and hectic schedules. Basically back to school is chaos.
And adding dinner into that chaos is just one more stress. The fact is, I would rather spend quality time with my family than spend hours in the kitchen, which is why I love, love, love this easy Not-Too Spicy Turkey Stroganoff. It takes less than 30 minutes to put together, and has tons of awesome flavor. It is a simple, easy meal that the whole family will love, and that fits even the busiest of schedules.
My kids love stroganoff, and I love using turkey in it, as it is a lean, and tasty substitution for something like beef.
Let’s talk turkey for a minute…why is it only used for Thanksgiving? It rocks. It is inexpensive, tasty, flavorful, etc. I love cooking with it, wither it is ground turkey, or a bone in breast, I love turkey!
Because turkey rocks, and I think people are often intimidated to cook with it, I thought I would share a few back to school tips for cooking a whole turkey, or a bone in breast of turkey.
Cooking a bone in turkey breast is a great way to get your cooking out of the way in one day, and have leftovers to use all week. I will be sharing a fun roasted turkey recipe soon with all the details and how to’s for getting fully cooked, tender, juicy, turkey. But until then, here are a few things you should know:
- The bone is great! It offers extra flavor, so don’t let it intimidate you, or keep you from cooking, use it for what it is good for, and get further use out of it by then using it to make a soup later!
- I like to roast my whole turkeys with a high heat initially to crisp up the outside and seal in the juices, but when it comes to turkey, a general rule of thumb is low and slow, as this means fuller flavor and tenderness.
- Don’t be afraid of big, bold, and full flavors with turkey. I will be sharing a 5 Spice Turkey soon. The trick is to balance out flavors with some acid like a citrus or a vinegar!
- Remove the skin AFTER cooking, before eating for a healthier option!
- Be safe, make sure your turkey is fully cooked by using a meat thermometer inserted into the thigh, or thickest part of the turkey, and always cook to an internal temperature of 165 degrees Fahrenheit.
For this recipe I used Honeysuckle White Italian Ground Turkey, rather than a whole turkey or turkey breast. But no matter the type, Honeysuckle White is a great option because their turkeys products, from ground turkey to tenderloins and burgers, are raised without growth-promoting antibiotics.
Besides the great flavor, one reason I love Honeysuckle White is they are committed to quality products, without a high price tag. Since I have a large family, I really appreciate that they work with more than 700 independent farmers to get their turkey, and keep it growth-promoting antibiotic free, so I can get premium meat without a premium price tag.
And that is what I used for this tasty meal. I wanted to call it Spicy Turkey Stroganoff because the Italian Ground Turkey has a little spice to it, but I did not want to scare people off. It is tasty stuff, with just the right amount flavor, not heat. So Not-Too Spicy Turkey Stroganoff won out!
Not-Too Spicy Turkey Stroganoff
- 1 lb Honeysuckle White Italian Ground Turkey
- 2 Tbs olive oil
- 1/2 a large yellow onion chopped (about 3/4 cup)
- 3/4 cup chicken or turkey stock
- 1 can cream of mushroom soup
- 1/2 cup sour cream optional
- 1/2 cup heavy whipping cream
- 1/2 cup milk
- 2 Tbs Onion Soup Mix
- Pepper to taste
- Dry parsley for garnish
- 1-12 ounce package Egg Noodles, cooked according to package directions
- Fill a large pot with water and cook egg noodles according to package directions.
- While noodles are cooking, heat a large saute pan and heat the oil
- Finely chop the onion, and cook it in the olive oil until translucent, about 1-2 minutes.
- Add in ground turkey, and brown (4-5 minutes)
- Once browned add in chicken or turkey stock, onion soup mix, and cream of mushroom soup.
- Then add in the heavy whipping cream, and milk, and the sour cream (optional).
- Stir well, and let simmer until thickened and noodles are done cooking (2-3 minutes)
- Serve over egg noodles, garnish with parsley.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
I hope you love it as much as we did, and that you enjoy back to school without the chaos of trying to figure out what to make for dinner!