Noodles with Ground Turkey, a Stroganoff Substitute
Try this Noodles with Ground Turkey, a Stroganoff Substitute recipe, or contribute your own.
Try this Noodles with Ground Turkey, a Stroganoff Substitute recipe, or contribute your own.
- Carbohydrate 257.505104107316 g
- Cholesterol 331.1224301 mg
- Fat 11.7396245082676 g
- Fiber 2.32000005360176 g
- Protein 52.5952970477439 g
- Saturated Fat 1.70192297337986 g
- Serving Size 1 1 recipe (600g)
- Sodium 242.837089119336 mg
- Sugar 255.185104053715 g
- Trans Fat 3.50583108827019 g
- Calories 1358 calories
Step-by-step
- Cook pasta according to package directions
- Heat oil in a large skillet.
- Saute garlic for 1 minutes, stirring to toss.
- Add ground turkey and saute until starting to brown.
- Season with salt and pepper to taste.
- Add onion, celery and mushrooms.
- Saute until turkey has browned and veggies are softened.
- Stir in chopped spinach.
- Add bouillon in its water. Simmer for 5 minutes.
- Add cornstarch in its water, stirring until it starts to thicken slightly.
- Add more water and/or bouillon so there is adequate liquid for serving
- Serve over hot noodles.
- If you prefer, you can mix the noodles right into the skillet and let them simmer a few minutes.
Controlling the reduction of the cornstarch slurry requires constant attention because starches lose their thickening power if subjected to a rolling boil for too long. Dissolving the starch in cold water before introducing it to the simmering beef broth prevents lumps from forming through uneven hydration. Ground turkey releases moisture as the proteins coagulate during the initial browning phase, so allowing this liquid to evaporate fully before adding root vegetables ensures the onions and celery actually brown rather than steam. When assessing doneness visually without a thermometer, look for the turkey to turn completely opaque and reach an internal temperature equivalent to fully set meat proteins, while the diced mushrooms shrink and darken as their cellular walls break down. Because this dish relies on a starch-thickened sauce, proper storage and reheating require specific handling to prevent structural breakdown. Pasta absorbs liquid continuously over time, meaning that if you combine the noodles and sauce for storage, the starches will swell and yield a mushy texture within twenty-four hours. Store the meat sauce separately from the cooked pasta in airtight containers for up to three days in the refrigerator, or freeze the sauce for up to two months. When reheating refrigerated sauce, add a splash of water to compensate for moisture lost to evaporation and heat gently over medium-low heat, whisking constantly to restore the glossy emulsion before tossing with freshly boiled pasta.
