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Recipe: Turkey Meatball Stroganoff
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Ingredients
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| Ingredient |
Qty. |
Unit |
| ground turkey |
1 1/4 |
lb |
| egg |
1 |
ea |
| seasoned breadcrumbs |
1/4 |
c |
| medium onion |
1 |
ea |
| clove of garlic |
1 |
ea |
| mushrooms, sliced |
10 |
oz |
| thyme |
1 |
pinches |
| flour |
3 |
TBSP |
| chicken stock |
2 |
c |
| cream |
1/4 |
c |
| fresh parsley |
1/8 |
c |
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Instructions
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1) Finely grate garlic and 1/4 of the onion and combine with turkey, egg, breadcrumbs, salt and pepper, to make a wet meatball mixture. (More or less breadcrumbs depending on the mixture.)
2) Form into about 30 1-inch meatballs.
3) Lightly oil a large skillet and brown meatballs in batches. Remove meatballs and drain them on a rack.
4) Slice remaining onion and add to the skillet with mushrooms. Cook fairly high to brown mushrooms, and stir occassionally. After some browning, add salt, pepper, and thyme. Continue cooking until onion has softened.
5) Add flour to make a rioux. If necessary, add a bit more oil so things don't get too clumpy. Turn heat down a bit to prevent burning and continue cooking for at least a minute.
6) Add stock and bring to a simmer, stirring.
7) Add cream.
8) Return meatballs to skillet and simmer for a few minutes to warm. Salt and pepper to taste.
9) Should substitute well. Consider beef, like traditional stroganoff, or other kinds of meatball.
10) Add parsley before serving over rice or egg noodles.
11) Note: Of course, you can use sour cream instead of cream as in the traditional, we just happened to have some leftover cream when we made this.
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