Turkey Stroganoff Noodle Toss Recipe

Name: Turkey Stroganoff Noodle Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: coarse salt; 3/4 lb extra-wide egg noodles; 3 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups chicken broth; 2 teaspoons Dijon mustard; 1/4 cup sour cream; 1 tablespoon fresh tarragon leaves, chopped; fresh ground black pepper; 1 tablespoon extra virgin olive oil; 2 lbs turkey breast cutlets, cut into thin strips; 1 small onion, sliced; 1/3 cup coarsely chopped cornichon (or baby gherkin pickles); 1/2 cup flat leaf parsley, chopped; thickly sliced pumpernickel bread

Servings: persons

coarse salt
3/4 lb extra-wide egg noodles
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Dijon mustard
1/4 cup sour cream
1 tablespoon fresh tarragon leaves, chopped
fresh ground black pepper
1 tablespoon extra virgin olive oil
2 lbs turkey breast cutlets, cut into thin strips
1 small onion, sliced
1/3 cup coarsely chopped cornichon (or baby gherkin pickles)
1/2 cup flat leaf parsley, chopped
thickly sliced pumpernickel bread

1
Bring a large pot of water to a boil over high heat; salt the boiling water and cook the noodles al dente.
2
While the water comes to a boil and the noodles cook, heat a skillet over medium heat.
3
Melt 2 tablespoons butter and cook with the flour for 1 minute.
4
Whisk in the chicken stock; thicken for 1 minute.
5
Stir in the mustard and sour cream; thicken for 2-3 minutes.
6
Add in the tarragon, remove from the heat, and season with salt and pepper.
7
Heat a large skillet over high heat; add in the olive oil and remaining tablespoon butter.
8
Add the turkey strips and onions; cook over high heat until the turkey is browned on both sides-4 to 5 minutes.
9
Add in the chopped cornichons; stir to combine.
10
Add the thickened sauce to the skillet with the turkey; drain the cooked noodles and add to the skillet with the parsley.
11
Stir thoroughly; serve with thickly sliced pumpernickel bread.

1143

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: coarse salt, 3/4 lb extra-wide egg noodles, 3 tablespoons unsalted butter, 2 tablespoons all-purpose flour, and more.

Yes, Turkey Stroganoff Noodle Toss falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Stroganoff Noodle Toss

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions