Turkey in the Strawganoff |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This attractive dish is a great way to use up leftover turkey. It's fast to fix and very filling.—Phyllis Coning, North Manchester, Indiana Ingredients:
1 cup chopped onion |
1/2 cup butter |
2 garlic cloves, minced |
1/4 cup king arthur unbleached all-purpose flour |
1 to 2 teaspoons salt |
1/2 teaspoon pepper |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
4 cups cubed cooked turkey |
1 can (8 ounces) mushroom stems and pieces, drained |
2 cups (16 ounces) sour cream |
1/4 cup plus 2 tablespoons minced fresh parsley, divided |
1 pound fine noodles, cooked |
1 tablespoon diced pimientos, drained |
Directions:
1. In a large skillet, saute onion in butter. Add garlic; saute 2 minutes longer. Stir in the flour, salt and pepper until blended. Add the soup, turkey and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in sour cream and 1/4 cup parsley; heat for 6 minutes, stirring frequently. Serve over noodles. Garnish with pimientos and remaining parsley. Yield: 6-8 servings.
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