Roast Pepper and Turkey Stroganoff

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 472.5
  • Total Fat: 9.1 g
  • Cholesterol: 117.2 mg
  • Sodium: 717.9 mg
  • Total Carbs: 61.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 34.5 g

View full nutritional breakdown of Roast Pepper and Turkey Stroganoff calories by ingredient


Found this recipe on Jennie-o Website. Easy to make and good Found this recipe on Jennie-o Website. Easy to make and good
Number of Servings: 6


    2 tbsp Canola Oil
    1 cup Mushrooms, fresh,pieces or slices
    1/2 cup dry White Wine
    1/4 cup Tomato Paste
    1/4 cup Chopped fresh Parsley
    1 (24 oz )Package Jennie-O Savory Roast Turkey Breast Tenderloin, cut into strips
    4 cloves Garlic,minced
    1 cup low sodium chicken broth
    2 roasted red peppers, cut into strips
    16 oz Egg Noodles Cooked


In large skillet, heat 1 tablespoon oil over medium-high heat. Cook tenderloins as specified on the package. Always cook to well-done, 165F. as measured by a meat thermometer. Remove from pan; keep warm.

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

Add wine; simmer until reduced by half. Stir in broth, tomato paste and roasted peppers. Return all turkey to pan. Reduce heat to low and simmer 5 minutes. Cover and simmer for 10 minutes, stirring occasionally, until sauce is thickened.

Stir in parsley. Serve over hot cooked noodles.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TOMWAMP.