Greek Yogurt Turkey Stroganoff - Cabot Creamery

Greek Yogurt Turkey Stroganoff - Cabot Creamery

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Yields

6

Directions

  1. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add turkey, in a single layer and cook, stirring once or twice until browned and no longer pink on the outside, 4 to 6 minutes (do not overcook).
  2. Transfer the turkey to a plate and scrape out any juices with a silicone spatula. Reserve
  3. Return skillet to medium-high heat and add remaining 2 teaspoons of oil. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often until the mushrooms are softened and release their juices, and the juices evaporate, 7 to 8 mins
  4. Add sherry and cook, stirring, until evaporated. Sprinkle flour over mushrooms; stir to coat. Add broth, bring to a simmer, and cook until thickened. Stir in turkey and juices; cook 2 min more. Remove from heat, whisk in yogurt, and garnish with parsley

Ingredients

  • 4 tbsp ea avocado oil or organic canola oil, divided
  • 1 ea pound turkey tenderloin, cut into bite sized chunks
  • 1 ea (8 oz) package of white or baby bella mushrooms, sliced
  • 1 ea medium sweet onion, diced
  • 2 tbsp ea chopped fresh thyme
  • 3/4 tbsp ea salt
  • 1/2 tbsp ea ground pepper
  • 3 tbsp ea sherry
  • 1/4 cup ea all-purpose flour
  • 2 cups ea reduced-sodium chicken broth
  • 1/2 cup ea Cabot Plain Greek Yogurt
  • Chopped fresh parsley ea for garnish