Prep 0 mins
Cook 15 mins
This is remniscent of stroganoff, but with less fat, a quicker prep time, and a little more kick. If you prefer, you can substitute ground beef for the ground turkey, and/or full-fat sour cream, and it will be richer, yet more fatty. You can also substitute fat-free chicken broth for the wine, if you prefer, but the taste will be slightly different, and you may need to cut back on the salt added. If too much liquid evaporates to leave a saucy consistency, you can add another 1/4 c water. I have also tried adding 1 c cooked green beans or substituting them for the mushrooms, and that variation was also tasty. For even more kick, try adding chopped onion (saute with the meat and garlic) and/or a few drops of hot sauce.
- 1 lb ground turkey
- 2 garlic cloves, crushed or minced
- 1⁄2 cup chunky salsa, any variety
- 1⁄2 cup water
- 1⁄4 cup red wine
- 1⁄4 teaspoon salt
- 1⁄4-1⁄2 teaspoon pepper, adjust to taste
- 1⁄2 teaspoon sugar
- 1 tablespoon dried parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon prepared mustard, dijon or yellow
- 1 (4 ounce) can mushrooms, drained
- 1 cup low-fat sour cream
- Brown ground turkey with garlic; Drain.
- Mix in all other ingredients, excluding sour cream.
- Simmer 5 minutes.
- Stir in sour cream.
- Serve with noodles, firm pasta shapes, or rice.
This had a really good taste. It was very thin, though. I think next time I will do something to thicken it. But the flavor was great. I used Italian seasoning instead of dried parsley and that was a nice flavor. I used fresh mushrooms that I cooked at the same time as the garlic and I added onions. Very nice!
very good. easy to make. the sauce was good, not to thin. the kid liked it too.