I love participating in recipe swaps…so much fun! Plus, you get to see other people’s interpretations of different recipes…like mine, with the recipe I received that belongs to Sarah from A Taste of Home Cooking.
Lately I’ve been taking part in some food challenges, doing a lot of baking (obviously), and am planning a special meal for Valentine’s Day, so I’ve been spending a lot on various food items. When I saw Sarah’s recipe for this dish I already had most of the ingredients, with the exception of a few that I knew would be easy substitutes…not to mention make the dish healthier. So, I went with it.
The subject for this swap was an easy weeknight meal – something that could be made in less than 30 minutes, or prepped quickly and thrown in the crockpot. This meal definitely fell under the 30 minute mark, and certainly wasn’t short on taste. Frank really liked it, too. We’ll be seeing it again soon 🙂 Thanks, Sarah!
Skillet Turkey Stroganoff
adapted from A Taste of Home Cooking
1 1/2 pounds ground turkey
Salt and pepper
4 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups beef broth
1/3 cup brandy
1/3 pound Dreamfield Spaghetti
2/3 cup light sour cream
2 teaspoons freshly squeezed lemon juice
Brown the ground beef in a skillet with 2 tablespoons oil. Add a pinch of salt and pepper. Use a tight-fitting lid until cooked through, then remove to a bowl.
Heat remaining 2 tablespoons oil in now-empty skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. Stir in flour and cook for 30 seconds, then add both broths and the brandy, and return turkey and accumulated juices to pan.
Stir spaghetti into turkey mixture, cover, and cook, stirring occasionally, until pasta is tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper.