Turkey With Sherry Sour Cream Sauce
"Turkey (or chicken) mushrooms, roasted red pepper, and sherry sour cream sauce over wide egg noodles. Recipe from a magazine years ago, wish I could give credit to origin."
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 (8 ounce) package wide egg noodles
- 4 tablespoons butter (or margarine)
- 1⁄2 lb mushroom, sliced
- 1 large onion, sliced
- 2 tablespoons flour
- 1 1⁄4 cups water
- 1 -2 tablespoon dry sherry (your preference on strength)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon paprika
- 8 ounces cooked turkey (cubed, sliced in strips, or shredded)
- 0.5 (7 ounce) jar roasted sweet red peppers, drained and cut into strips
- 1⁄2 cup sour cream (I add just a little more, our preference)
- 1 tablespoon chopped parsley
directions
- Prepare noodles as directed and keep warm.
- Meanwhile in large skillet over med heat, in hot butter/margarine, cook onions. When they begin to soften, add mushrooms and cook both until tender, stirring occasionally.
- In small bowl stir in flour and 1-1/4 cups water and add to veggie mixture in skillet, adding sherry, salt, and paprika and cook over high heat until boiling.
- Add turkey and roasted red peppers reducing heat to low, cover skillet and simmer 10 mins., stirring occasionally.
- Stir in sour cream and heat through, don't boil or cream may curdle.
- Serve turkey on top of noodles, garnish with parsley.
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RECIPE SUBMITTED BY
Southern Lady
East Texas, 0
<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
