Turkey With Sherry Sour Cream Sauce

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) package wide egg noodles
  • 4
    tablespoons butter (or margarine)
  • 12
    lb mushroom, sliced
  • 1
    large onion, sliced
  • 2
    tablespoons flour
  • 1 14
    cups water
  • 1 -2
    tablespoon dry sherry (your preference on strength)
  • 34
    teaspoon salt
  • 12
    teaspoon paprika
  • 8
    ounces cooked turkey (cubed, sliced in strips, or shredded)
  • 0.5
    (7 ounce) jar roasted sweet red peppers, drained and cut into strips
  • 12
    cup sour cream (I add just a little more, our preference)
  • 1
    tablespoon chopped parsley
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DIRECTIONS

  • Prepare noodles as directed and keep warm.
  • Meanwhile in large skillet over med heat, in hot butter/margarine, cook onions. When they begin to soften, add mushrooms and cook both until tender, stirring occasionally.
  • In small bowl stir in flour and 1-1/4 cups water and add to veggie mixture in skillet, adding sherry, salt, and paprika and cook over high heat until boiling.
  • Add turkey and roasted red peppers reducing heat to low, cover skillet and simmer 10 mins., stirring occasionally.
  • Stir in sour cream and heat through, don't boil or cream may curdle.
  • Serve turkey on top of noodles, garnish with parsley.
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