Roast Pepper and Turkey Stroganoff

July 16, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a recipe for Roast Pepper and Turkey Stroganoff to pass along. This one is made using JENNIE-O® Savory Roast Turkey Breast Tenderloin along with a Creamy Garlic and Wine Sauce and Egg Noodles. Dinner is served! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021!

Roast Pepper and Turkey Stroganoff
Who knew you could have comfort food without the guilt? This home cooked Roast Pepper & Turkey Stroganoff features a creamy garlic and wine sauce over lean turkey tenderloins and thick egg noodles! Under 500 calories per serving.

Total Time – 1 Hour
Serving Size – 6 Servings

2 tablespoons vegetable oil, divided
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into strips
8 ounces sliced mushrooms
4 garlic cloves, minced
½ cup dry white wine
1 cup low-sodium chicken broth
¼ cup tomato paste
2 roasted red peppers, cut into strips
¼ cup chopped fresh parsley
16 ounces thick egg noodles, cooked

1) In large skillet, heat 1 tablespoon oil over medium-high heat. Place tenderloins in hot skillet. Brown on both sides.

2) Add ⅓ cup liquid. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Remove from pan; keep warm.

3) Heat remaining oil in skillet. Add mushrooms and garlic; cook 5 minutes or until softened.

4) Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan.

5) Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.

6) Stir in parsley. Serve over hot cooked noodles.


Calories 300
Protein 27g
Carbohydrates 33g
Fiber 2g
Sugars 4g
Fat 7g
Cholesterol 50mg
Sodium 900mg
Saturated Fat 1g

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