Wednesday, November 21, 2001

Too Much Turkey
Need some creative ideas for all those Thanksgiving leftovers?
By Linda Gassenheimer
Knight Ridder/Tribune News Service

Extra turkey? Try stroganoff.

There’s no doubt about it. This is turkey season. Not so long ago, this was the only time of the year turkeys were abundant. Now, turkey breasts, ground turkey, turkey fillets, turkey steaks and slices are sold year round. It’s a great, versatile meat.

Turkey Stroganoff, an old Russian stand-by, can be made with any cut of turkey breast meat or leftover cooked turkey. If you use cooked turkey, add about 2 cups at the end of the recipe to warm through in the sauce. The mixture of mushrooms, tomato paste, mustard and Worcestershire gives the stroganoff sauce a tangy blend of flavors and a thick texture. It tastes even better the next day. If you have time, double the recipe and save the extra for another quick dinner.

This meal contains a total of 623 calories per serving with 29 percent of calories from fat.

Helpful hints
— Buy tomato paste in a tube. You can use a small amount and store the rest in the refrigerator until needed again.

Countdown
— Place water for noodles on to boil.
— Make stroganoff.
— Make noodles.

Shopping list
To buy: Pound turkey fillets or slices, pound button mushrooms, 1 tube or small can tomato paste, 1 jar Dijon mustard, 1 small carton low-fat sour cream, 1 small bunch fresh parsley and pound egg noodles.
Staples: Onion, Worcestershire sauce, fat free, low-salt chicken broth, olive oil, margarine or butter, salt and black peppercorns.

Wine
Fred Tasker’s wine suggestion: “With something like turkey stroganoff, it’s safest to match richness with richness. A nice, fat California chardonnay, if you want white wine. A rich pinot noir, an opulent petite syrah or soft Chilean cabernet sauvignon if you want red.”

Turkey stroganoff
Pound boneless, skinless turkey fillets or slices or 2 cups cooked turkey
2 teaspoons olive oil, divided
Medium onion, chopped (1 cup)
Pound button mushrooms, sliced (3 cups)
Cup fat free, low-salt chicken broth
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon low fat sour cream
2 tablespoons chopped fresh parsley
Salt, freshly ground black pepper

Slice turkey into inch strips. Heat 1-teaspoon oil in a medium-size nonstick skillet and brown turkey. This will take less than a minute. Try not to overcook the turkey. Remove to a plate and sprinkle with a little salt and pepper to taste. Add second teaspoon oil and onion. Sauté 5 minutes. Add mushrooms and continue to sauté for 5 minutes more minutes. Pour in broth. Add tomato paste, mustard, Worcestershire, salt and pepper to taste. Mix thoroughly. Simmer 5 minutes. Taste. You may need to add a little more mustard or Worcestershire sauce. There should be a delicate blend of flavors. If using cooked turkey, add it now. Return the turkey to the sauce and add sour cream. Mix thoroughly. Serve over egg noodles. Sprinkle with parsley. Makes 2 servings.

Per serving: 382 calories; 44 grams protein; 17 grams carbohydrate; 15 grams fat; 35 percent of calories as fat; 3.5 grams fiber; 101 milligrams cholesterol; 600 milligrams sodium.

Buttered egg noodles
Pound egg noodles
1 teaspoon margarine or butter
1 cup of water from noodles
Salt, freshly ground black pepper

Bring a large pot of water to a boil. Add the noodles. Boil 10 minutes. Remove cup of cooking water to a mixing bowl and add margarine to the bowl. Drain noodles. Toss noodles in bowl. Add salt and pepper to taste. Makes 2 servings.

Per serving: 242 calories; 8 grams protein; 40 grams carbohydrate; 5 grams fat; 20 percent of calories as fat; No fiber; 54 milligrams cholesterol; 45 milligrams sodium.