Turkey and Mushroom Stroganoff

I bounced out of bed this morning and flung the kitchen door open onto what I affectionately call the lawn.  The sky was the palest blue, the towering evergreens were completely still, the grass was glistening with dew.  A short time later I was enjoying my morning cuppa, buried under a pile of cats in the green leather chair by the window.  The gentle autumn sun was drifting in through the window pane, lighting up the handful of golden leaves that lay on the sidewalk.  It was then that I decided September is my new favorite month.

I emptied the sink and stacked the dishwasher.  I love a dishwasher full of clean dishes.  One push of a button and it whirred into life, while I pottered off to write some recipes.  Later in the afternoon I wandered through the kitchen on the way to the lawn and noticed that although I hadn’t been cooking, and had only had a {rather large} bowl of Strawberry Seed Porridge for breakfast, THE SINK WAS ALREADY FULL OF DIRTY DISHES.  I don’t know how this happened, but it must be something to do with a cat as no one else lives here.  Or Bailor.  The amount of time I’ve spent grappling with dirty dishes since I met that boy has increased by the exact amount that pushing the pedals of that stoopid bike in my bedroom around has decreased.  There must be a correlation.  The only other possible explanation is it’s my punishment for still being in my pjs at 3:10 in the afternoon.  So I went and sat on the lawn in them.

While I was sitting, pajama-clad, on the lawn, I wondered why it takes an act of god to close an online banking account that has no money in it.  Then I wondered – although it scares me to say it out loud – how it came to pass that it had never occurred to me to use squash in place of spaghetti until a few weeks ago.  So when Mini-Me and The Hubs last came over for The Friday Night Dinner - and spurred on by the resounding success of the Coconut Cream Squash Noodles - I determined it was time for them to test the whole Squash For Noodles! thing

Turkey and Mushroom Stroganoff

This is a quick meal to cobble together, and one that you serve up straight on the plate.  This is also known as almost no dishes to washThose last 5 words deserve to be more than bolded, but that’s all I got. You already like this recipe, I can tell.

It’s the first meal I have cooked for Mini-Me and The Hubs that has been ready as they walked in the door.  And it is the first meal I’ve cooked for The Hubs where he had to request a to-go box.  If you knew The Hubs, you’d know that’s really something.  This is one filling plate of grub.  It is also just as good – if not better – the next day.  The Hubs will tell you that it’s as good – if not better – than a traditional Turkey Stroganoff.

All in all, I’m just lovin’ all this Squash For Noodles! stuff.  No, it’s not pasta, but it sure tastes and feels enough like pasta to make it possible for you to forego the noodle, and the spare tire that comes with it.

I should probably tackle the elephant in the room before I give you the recipe, or in this case, the leek in the squash noodles.  I don’t exactly remember now what I was thinking when I decided that I needed to toss a leek in.  I do remember that we all loved the leek being there.  There was a sweetness and moistness that was missing in my earlier version of squash noodles.  This version needed no cream to make it slippery.  I heartily recommend adding a leek to the mix.  See?  I am bound and determined to get you  lovely people eating leeks if it’s the last thing I do.

If you know what’s good for you, you’ll try it right now.

5.0 from 2 reviews

Turkey and Mushroom Stroganoff
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 – 6
 
Ingredients
  • 2 lb / 900g ground turkey
  • 8 oz. / 225g mushrooms, sliced
  • 2 cups / 1 pint chicken stock
  • 1 cup / 8 fl oz. unsweetened thin coconut milk
  • 1 tsp. konjac flour (gucomannan powder)
  • Sea salt and pepper
  • Dried oregano
  • 2 TBSP white wine vinegar
  • 1 TBSP coconut oil
  • 1 large leek, very finely sliced
  • 4 large yellow squash, julienned with a julienne peeler or a mandoline
  • 2 large zucchini (courgette), julienned with a julienne peeler or a mandoline
Instructions
  1. In a large skillet, cook the ground turkey over a medium heat, stirring frequently to break up.
  2. Add the sliced mushrooms to the skillet and cook for another minute.
  3. Add the chicken stock, stir well and heat until it just starts to bubble.
  4. Reduce the heat to low.
  5. In a small jug or bowl, rapidly whisk the milk into the konjac flour to make a slurry.
  6. Add the slurry to the meat mixture and stir well.
  7. Stir constantly while the sauce thickens.
  8. Once thickened, simmer the sauce for 10 minutes.
  9. Meanwhile, heat the coconut oil in your largest stock pot and sauté the leeks over a medium heat, stirring frequently until they wilt.
  10. Turn the heat to low and add the julienned squash.
  11. Toss the squash / zucchini and the leeks together well and let the squash warm through.
  12. Add the salt and pepper, oregano and white wine vinegar to the meat sauce and stir well.
  13. Pile the squash and leek mixture onto plates and spoon the meat sauce over the top.

Turkey and Mushroom Stroganoff

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Genina - Hey Carrie!
Stay in your PJ’s all day all the time if you want! Nothing wrong with that!Whatever it takes for you to keep on creating your wonderful recipes!!

I think it is time you created a “Carrie’s SANE Recipe book”!

Thanks for taking any boredom out of the “same old foods” in our kitchens, and keeping us on the “SANE track”!

carrie - You are so sweet, Genina! Taking boredom out of your kitchen makes me happy!

Cathi - Hi Carrie,
This looks great! So I printed it out this morning and there was a cool little button to print just the recipe, but it seems to come and go. (The print button on the bottom of the page prints the whole article). Can you fix it? And, if you’re not too busy, put that same little widget on your other SANE recipes to make it easy to print them? That would be wonderful!

Thanks!

carrie - Cathi – it depends on how you access each post. If you scroll down through the posts from the home page the button is there, but if you go directly to a particular post it isn’t :-( Same for all the other recipes. I am waiting for my tech guru to help me fix it. So sorry for the inconvenience.

Cathi - Thanks Carrie,
It’s just that every recipe of yours I’ve tried so far has been SOOOO good! – and of course I want to try all of them. I appreciated your answer.

Diane - I made this tonight over cauliflower leek risotto. I even added a touch of Greek yogurt and less vinegar. Both were new recipes for me. While this is not the prettiest dish, it was really good. It certainly got me out of my grilled chicken, steamed broccoli blahs!

carrie - Goodbye to the blahs, Diane!! I LOVE, LOVE, LOVE that “risotto”!! Great idea to use it as a base for the Stroganoff :-)

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