Are you craving a bowlful of steaming comfort food? Then I have just the dish that you are looking for! So how about my turkey stroganoff with mushrooms, sour cream, turkey and whisky?
Stroganoff, what a classic!
Hmmmm I whipped this creamy turkey stroganoff up one cold and grey day for lunch.
Yes, you read that right. I used turkey this time for this stroganoff instead of the usual beef strips. And it worked out just fine! I think that stroganoff is one of those dishes that taste amazing no matter what meat you use.
Sour Cream Sauce
Because, who could ever say no to a rich sour cream sauce like this!
It was a cold winter day the day I made this stroganoff.
And in the early evening I was all of a sudden hit by strong craving for a bowl of steaming comfort food. Whenever I feel like that, I act. So I took a look in my fridge and discovered a portion of turkey breast, half a tub of sour cream and a couple of white mushrooms.
Best Turkey Stroganoff with Whisky
Well I think that I know what we are having for dinner then!
No vodka in sight though. I usually have a couple of those tiny little minibar vodka bottles in my fridge for when I want to make my favorite cocktail, a Bloody Mary.
However the hubs had an acute case of heartburn a couple of days ago after eating at a well known fast food chain. And he emptied my last one hoping that his stomach would feel better.
No panic. I still have a bottle of whisky in my pantry after making Spanish pork tenderloin in whisky sauce.
Recipes with Whisky
You can make a vegetarian version of this recipe.
Just add quorn or tempeh instead of the turkey and vegetable stock instead of chicken stock. Or add extra mushrooms instead and make a creamy mushroom ragu! I served the stroganoff with (Greek) pasta but you can also use rice.
Do you love turkey?
Then also check out my turkey roulade!
Best Turkey Stroganoff with Whisky Recipe
Craving a bowlful of steaming comfort food? Then try my turkey stroganoff!
- 9 oz fresh turkey breast (250 g)
- 5,5 oz white mushrooms (155 g)
- 1 cup chicken stock (240 ml)
- ½ cup whisky (120 ml)
- 1 whiskey onion
- 1 garlic clove
- 3 tbsp sour cream
- 1 sprig fresh rosemary
- worcester sauce
- 1 clove
- 1 tbsp unsalted butter
Peel and chop the onion and garlic clove. Add them together with the butter to a large non-stick pan (one that has a lid) and place it over medium heat.
Gently cook the garlic and onion in the melted butter for 3 to 4 minutes. Stir regularly. In the meantime brush and clean the white mushrooms. Slice them finely and then add them to the pan together with fresh the rosemary hand the clove.
Stir and cook the mushrooms for 3 minutes. Pour in half of the chicken stock.
Put the lid on the pan and cook for 2 minutes. In the meantime dice the turkey breast or fillet into small chunks and add them to the pan as well. Season with a good dash of pepper and a couple of drops of worcester sauce.
Stir and pour in the whisky.
Bring the ingredients to a boil and then turn the heat low. Simmer the chicken and mushrooms for 15 to 20 minutes. Stir regularly and gradually add the rest of the chicken stock. Add the sour cream.
Stir well until it has melted into a nice sauce. Check the seasoning and add extra pepper, salt or worcester sauce to taste if necessary.
Serve the stroganoff with rice or pasta.