Turkey Stroganoff

Made with
Turkey Pot Roast Thigh and Breast Meat

45 (7.7 oz per serving) Servings
45 mins Prep Time
1 hr 15 mins Total Time

Ingredients

  • 2 each Shady Brook Farms® Turkey Pot Roasts, chopped into ~0.5" cubes, with gravy
  • 1 onion, large- 1/4" dice (2.5 cups / 20 oz. by volume)
  • 24 oz. mushrooms, 0.25" slice (Yields 2 quarts sliced by volume)
  • 42 oz. egg noodles - cooked, washed and drained
  • 2.5 tablespoons salt
  • 1 tablespoon plus 2 teaspoons ground black pepper
  • 32 oz. water
  • 24 oz. sour cream
  • Optional: 3 tablespoons Italian parsley, for color and freshness

Instructions

  1. Sauté onions until softened.
  2. Sauté mushrooms until softened and colored.
  3. Add turkey, gravy, onions, mushrooms, noodles, 2 tablespoons salt, and pepper to large bowl.
  4. Toss (we suggest using gloves and tossing by hand).
  5. Spray 3 each 2" half pans with food release spray.
  6. Pour mixture evenly into the 3 pans.
  7. Cover with aluminum foil. Bake at 350F for about 30 minutes, or until the thermometer reaches above 150F.
  8. Mix 8 oz. of sour cream and 1 tablespoon Italian parsley into each pan.
  9. Serve.

Ideas Your Students Will Love

We’ve come up with exciting turkey dishes for your school menu that are not only part of a healthy diet and delicious, they’re anything but boring. It’s how school lunches should be.

View Menu Inspirations