Ingredients
- 1 tbsp. olive oil
- 2 shallots, minced
- 3 large portabello mushroom caps, chopped (optional)
- 2 lbs. lean (93%) ground turkey
- 12 oz. cubed butternut squash (or you favorite winter squash)
- 1 tbsp. salt
- 1 tbsp. smoked hot paprika
- 2 tbsp. sweet paprika
- 1 tbsp. caraway seeds
- 1/2 tsp. freshly ground nutmeg
- 16 oz. sour cream (I used light)
- 12 oz. egg noodles
Preparation
Step 1
et a large pot of water over high heat to boil. Once it comes to a rolling boil, salt it and add the noodles. Cook for about 5 minutes, or until they’re almost al dente. Drain and set aside.
While the noodles cook, make your Stroganoff. Set a large pot over medium heat and add the olive oil and shallots. Saute for 3 – 5 minutes, or until the shallots become soft. Add the mushrooms and saute for another 5 minutes, then add the turkey. Continue cooking over medium heat until the turkey has browned.
Add the butternut squash, salt, paprika, nutmeg and caraway seeds. Stir and reduce the heat to medium-low. Cover pot and let cook for 10 – 12 minutes, stirring occasionally. When the squash is soft, remove from heat and stir in the sour cream. You want to make sure your turkey isn’t too hot, or the sour cream will curdle.
Add the noodles to the pot with the Stroganoff and give everything a big mix. Serve immediately.
Makes 8 hefty servings.