Turkey Stroganoff in the Ninja

January 29, 2014

169

A superb recipe for leftover turkey!

• 8 cups sliced mixed mushrooms (about 20 ounces)
• 3 medium carrots, sliced
• 1 small onion, finely chopped
• 6 cups leftover turkey, cut into small pieces
• 1 cup reduced-fat sour cream
• 1/3 cup all-purpose flour
• 1/4 cup dry sherry (see Tip)
• 1 cup frozen peas, thawed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 8 ounces whole-wheat egg noodles (6 cups dry), cooked
• 1/4 cup finely chopped flat-leaf parsley

1. In the Ninja combine mushrooms, carrots and onion in a 5- to 6-quart slow cooker. Add turkey. Cover and cook on High for 4 hours (or on Low for 8 hours). 2. Whisk sour cream, flour and sherry in a bowl. Stir into the slow cooker along with peas, salt and pepper. Cover and cook on High until thickened, about 15 minutes. 3. Serve over noodles, sprinkled with parsley.

Nutritions

Calories
7934

Sodium
13239mg
551% DV

Fat
232g
358% DV

Protein
205g
410% DV

Carbs
1267g
430% DV

Fiber
184g
738% DV