Savory Turkey Stroganoff {}

20121110_192353 (1)It should be crunch time right now.  Office parties, neighborhood parties,  last minute shopping, baking, wrapping, and writing a witty yet informative  holiday letter (although I gave that up years ago).   But this year, something is different.  This year as we go about our last minute holiday preparations, there is a veil of sadness and disbelief.  What happened in Newton, CT. a week ago shook this nation to the core.

I wanted to post this recipe earlier, but my typically cheery prose seemed out of place.  Except for the two words in my recurring theme this month: family…and comfort.  Those two words seem to have taken on a special meaning this past week.   Sometimes an event like this forces us to stop and realize the importance of family and close friends… recognize the value of comfort, whether it be a hug, a note of support, or a bowl of soup.

This dish has all the elements of comfort: warm earthy flavors, creamy sauce and hearty pasta.  And yet it is so easy to prepare, it’s perfect for these busy evenings when you have only minutes to spare.   Something nice to cook for your own family, a friend, or perhaps a neighbor living alone.  A home cooked meal is a simple thing, actually, but its powers go far beyond the food itself.

From my family to yours, wishing you  peace, love and comfort for this holiday season.

Savory Turkey Stroganoff {}

  • 1 tablespoon olive oil
  • ¾ pound turkey cutlets, cut into thin strips
  • 2 large shallots, thinly sliced
  • 1 box (10 ounces) cremini mushrooms, sliced
  • 1 cup sliced carrots
  • 1 clove garlic, minced
  • 1 teaspoon hot paprika OR Savory Spice Tiny Town Turkey Rub (see photo below)
  • ¼ teaspoon salt
  • 1 cup chicken broth
  • 2 teaspoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons cornstarch
  • 1/3 cup reduced-fat sour cream
  • Kosher salt and coarsely ground black pepper to taste
  • Fresh chopped flat leaf parsley (optional)
  • For serving: Cavatappi pasta, fussili, rigatoni, penne or broad egg noodles


1. In a large nonstick skillet, heat 2 teaspoons of the oil over high heat. Add the turkey and cook, stirring frequently, for 3 to 4 minutes, or until no longer pink and just cooked through. Remove to a plate.

2. Reduce the heat to medium-high and add the remaining 1 teaspoon oil and shallots to the skillet. Cook, stirring, for 1 minute, or until the shallots begin to soften. Add the mushrooms and carrots. Cook, stirring frequently, for 4 minutes, or until the mushrooms soften. Stir in the garlic, paprika, and salt and cook for 1 minute. Remove the skillet from the heat.

3. In a small bowl, stir the chicken broth, tomato paste, Worcestershire sauce, and cornstarch until blended. Return the skillet to medium heat and add the broth mixture. Cook, stirring frequently, until the sauce comes to a boil and thickens. Simmer for 2 minutes. Stir in the turkey and cook for 1 minute, or until hot. Remove the skillet from the heat and stir in the sour cream.

4. Serve immediately over pasta or noodles, garnishing with fresh parsley.

Serves 4


Tiny Town Turkey Rub is another fabulous and versatile  salt-free blend from the Savory Spice shop.  Kind of like “Thanksgiving in a jar.”  In addition to paprika, this blend includes sage, onion, garlic rosemary, pepper, ginger, thyme and countless other spices.   I like to add it to softened butter, then rub onto a turkey or chicken before roasting.  It is available at local Savory Spice Shops around the country OR online at

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