Turkey Tuesday: Crockpot Golden Turkey Stroganoff

Okay, so I’m a day late on the Turkey Tuesday post this week. Welcome to my life right now. After work and after I take care of all the family things, I’ve been pretty focused on figuring out what I need to be doing to set up my new LuLaRoe fashion consultant business. (Which I am soooo excited about, by the way!)

If I’m a little late in sharing a great recipe, I’m sure you all don’t mind. 🙂 And this is a double bonus winner – it’s a stroganoff dish (which I LOVE as it’s a perfect heart meal for cooler weather) and it’s made in the crockpot.

Brilliant!

I saw the recipe originally on one of my favorite TV shows – The Kitchen on The Food Network. Yep, I’m that food show geek, especially on Saturday mornings. I love to do a little baking, sip my coffee, and check out The Kitchen, The Pioneer Woman, and Trisha’s Southern Kitchen. 

So anyway, this crockpot recipe originally called for chicken breast but you know what I always do, right? Switch to turkey, of course! I picked up a couple of turkey breasts from the meat counter at my local Cub Foods and I was good to go. (This recipe is also perfect for leftover turkey!)

I cooked this for 4 hours on high and it turned out perfectly – the right amount of sauce to go with the egg noodles and the cubed turkey breast was tender. I’m sure you could do it low and slow (8 hours) and it would be equally fabulous. (Did I mention it even got a thumbs up from Picky-Eater-Joe? I didn’t like all the mushrooms, but the rest was good!)

How are you trying turkey this week?

Lara

Crockpot Golden Turkey Stroganoff

Print Recipe Pin Recipe

Ingredients

  

• Nonstick cooking spray for coating the crockpot
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 to 1 1/2 pounds assorted mushrooms sliced
• 1 clove garlic minced
• 1 cup vegetable broth
• 2 pounds turkey breasts cubed
• Two 15-ounce cans golden mushroom soup
• 16 ounces chive and onion cream cheese
• Two 0.7-ounce packages dry Italian dressing
• Freshly ground black pepper
• 1 pound egg noodles or your favorite pasta
• Freshly grated Parmesan for garnish
• Chopped fresh parsley for garnish

Instructions

 

• Coat the crockpot with cooking spray
• Heat the oil and butter in a saute pan or skillet over medium heat
• Add the mushrooms and garlic
• Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned - about 10-12 minutes
• Add the vegetable broth and cook until the liquid is somewhat reduced - about 10 minutes
• Set aside to cool slightly
• Place the turkey, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients
• Cover and cook on high for 4 hours (or on low for 8 hours)
• Just before serving: Cook the egg noodles according to the package directions
• Serve the turkey with the egg noodles and garnish with the Parmesan and parsley.

Notes

Adapted from The Food Network

Tried this recipe?Let us know how it was!