Prep 10 mins
Cook 20 mins
This is from my Eat Well, Stay Well cookbook. It originally called for chicken breasts, but I adapted it to what I had in the house. It would work well with leftover turkey too. It freezes well. Serve over hot egg noodles.
- 9.85 ml vegetable oil
- 453.59 g ground turkey
- 4.92 ml flour
- 3 scallions, thinly sliced
- 2 apples, peeled, cored and thinly sliced
- 44.37 ml apple juice or 44.37 ml brandy
- 177.44 ml chicken stock
- 2.46 ml pepper
- 1.23 ml dried sage
- 44.37 ml sour cream
- 29.58 ml fresh parsley, chopped
- In a large skillet, heat the oil over moderate heat. Cook the turkey until no longer pink. Drain and transfer to a plate.
- Add the scallions to the pan and cook for 1 minute or until tender. Add the apples and sauté for 5 minutes or until lightly browned.
- Remove the pan from the heat and add the apple juice or brandy. Return the pan to the heat and cook until the liquid has evaporated. Add broth to the pan along with the sage. Bring to a boil. Reduce heat to a simmer, return the turkey to the pan and cook for 5-7 minutes or until heated through.
- In a small bowl, whisk together the sour cream and the flour. Stir it into the pan and simmer, stirring constantly, for 2 minutes or until thickened.
This made a nice dinner that was easy to put together. I used a little extra ground turkey, a good amount of fresh sage, and did not use parsley because I did not have any. Made for ZWT3.