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Total Time
40mins
Prep 15 mins
Cook 25 mins

Ingredients Nutrition

Directions

  1. Melt the butter in a large skillet.
  2. Add the onion and sliced mushrooms and cook until the onion is soft and translucent, about 12 minutes.
  3. Add the cornstarch to 1/2 cup of the chicken stock and stir until completely dissolved.
  4. Stir in the remaining chicken stock, tomato paste, paprika, basil and nutmeg, and simmer for 10 minutes.
  5. Add the turkey and sherry, and simmer until heated through.
  6. Stir in the sour cream and serve immediately.
Most Helpful

4 5

This was a very interesting recipe. Unique blend of flavors! I didn't have mushrooms, I was kind of looking for a last minute recipe to use up the hunk of turkey breast in my fridge. I think that next time I will omit the nutmeg and add more basil, and maybe some garlic...just a personal preference. I will definitely add mushrooms next time!

5 5

I was hesitant to make this with the seemingly random ingredients of sherry, tomato paste and nutmeg? But... Wow!! It's fantastic!!! I loved it.. and usually, I don't do pasta without garlic.

4 5

I too added some cream cheese and I think this added a great deal to the dish. I decreased the amount of nutmeg by 1/2 and added quite a bit of black pepper. Served over egg noodles, it was a good way to use leftover turkey.