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Homemade Turkey & Mushroom Stroganoff

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If you don’t feel like making an entire turkey for Thanksgiving, you can make this Homemade Turkey & Mushroom Stroganoff. It is really simple and you can make it your slow cooker. Why not set it and forget so you can focus on other yummy dishes for the holiday like yummy signature cocktails (15 Thanksgiving Cocktail Recipes) or desserts (Easy Thanksgiving Dessert Recipes).

Homemade Turkey & Mushroom Stroganoff

Homemade Turkey & Mushroom Stroganoff

Ingredients

2 Turkey thighs, skin removed, bone in, large
1 can Cream of Chicken Soup
¼ Onion, medium, diced
½ tsp Worcestershire sauce
¼ Cup Water
1 pkg Mushrooms, fresh, 7oz
½ Cup Sour Cream
2 Tbsp. Cornstarch
1 pkg Egg noodles
2 tbsp. Butter
Sprinkle as desired: Garlic powder, seasoning salt, pepper

Instructions

Season turkey thighs on both sides with above seasonings and put into a slow cooker, along with the onion, water, Worcestershire and mushrooms. Cook on high for 1 hour, and then turn to low and cook for 4 hours.

Raw turkey

slow cooked turkey

After time is up, remove turkey thighs from the broth and let them cool in a bowl. When cool enough, remove the meat from the bones and with two forks, shred the turkey meat, much like pulled pork. Set aside.Slow cooking turkey

To the broth in the slow cooker, add the can of soup and sour cream, mixing very well. Make a slurry with the cornstarch (add a few drops of water and stir till smooth) and add it to the broth to thicken.

After sauce is thickened, add the turkey back to the pot and cover. Taste for seasoning and adjust. Cook an additional 20 min on low.

Shredded Turkey

Turkey

Meanwhile, cook the egg noodles according to the package directions and drain. Return them to the pot and add the butter to melt over the pasta.

Turkey Strongonoff

Serve with the turkey stroganoff over the pasta. Enjoy!

Homemade Turkey & Mushroom Stroganoff

5 from 1 vote
Print Rate
Prep Time: 7 hours 47 minutes
Cook Time: 7 hours 47 minutes

Ingredients

  • 2 Turkey thighs skin removed, bone in, large
  • 1 can Cream of Chicken Soup
  • ¼ Onion medium, diced
  • ½ tsp Worcestershire sauce
  • ¼ Cup Water
  • 1 pkg Mushrooms fresh, 7oz
  • ½ Cup Sour Cream
  • 2 Tbsp. Cornstarch
  • 1 pkg Egg noodles
  • 2 tbsp. Butter
  • Sprinkle as desired: Garlic powder seasoning salt, pepper

Instructions

  • Season turkey thighs on both sides with above seasonings and put into a slow cooker, along with the onion, water, Worcestershire and mushrooms. Cook on high for 1 hour, and then turn to low and cook for 4 hours.
  • After time is up, remove turkey thighs from the broth and let them cool in a bowl. When cool enough,
  • remove the meat from the bones and with two forks, shred the turkey meat, much like pulled pork. Set aside.
  • To the broth in the slow cooker, add the can of soup and sour cream, mixing very well. Make a slurry with the cornstarch (add a few drops of water and stir till smooth) and add it to the broth to thicken.
  • After sauce is thickened, add the turkey back to the pot and cover. Taste for seasoning and adjust. Cook an additional 20 min on low.
  • Meanwhile, cook the egg noodles according to the package directions and drain. Return them to the pot and add the butter to melt over the pasta.

Nutrition

Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Homemade Turkey & Mushroom Stroganoff

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Turkey & Mushroom Stroganoff Recipe

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