“One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf
Dine well at home with this hearty and nutritious dish. Tyler Florence’s Turkey Meatball Stroganoff is a wonderful dish for your little ones as well as the adults at the table. We have added green peas to get in some vegetables. As well, we recommend making a double portion of the sauce so that the noodles remain sufficiently saucy. If you don’t typically use caraway seeds in your cooking, think about picking up a small portion from your neighbourhood bulk store, the flavor really does make a difference.
Taken from Tyler Florence’s book Start Fresh
Makes 4 to 6 adult servings or 8 kid servings
1 slice multigrain bread
1 ½ lb turkey, ground
2 tbsp milk
½ medium onion, minced
½ tsp caraway seeds, crushed
Pinch of salt
2 tbsp olive oil
2 garlic cloves, chopped
8 ounces white or cremini mushroons, thinly sliced
2 sprigs of thyme
2 tbsp all-purpose flour
3 cups chicken stock
2 tsp corn starch
1/3 cup sour cream
2 tbsp Dijon mustard
1 cup green peas
2 tbsp fresh parsley, chopped
Cooked egg noodles or pasta of your choice.
Remove the crust from the bread slice and tear the bread into small pieces. In a large bowl, mix the turkey together with the bread, milk, onion, caraway seeds, and salt until just combined (do not overmix meatballs). With wet hands, shape the turkey mixture into about eighteen 1 ½-inch meatballs.
In a large skillet, heat the oil over medium heat until shimmering. Add the meatballs and cook, turning often, until browned, 5 to 7 minutes. Transfer the meatballs to a plate. Alternatively, you can cook the meatballs in a 375°F oven for 15-18 minutes, turning once.
Add the garlic to the same skillet and cook over medium heat for a minute or two. Add the mushrooms and thyme and continue to cook, turning often, until the mushrooms are golden. Sprinkle the flour over the mushrooms and stir to coat. Stir in the chicken stock and cook, stirring often, until the sauce has thickened, 5 to 7 minutes. In a small bowl, take out 2 tbsp of the sauce and stir in the corn starch. Add back to the skillet and continue stirring.
Whisk in the sour cream and mustard until smooth, then return the meatballs to the pan, along with the green peas. Turn to coat with the sauce and let them simmer for 3 minutes to heat the meatballs through.
Spoon the meatballs and sauce over noodles and serve garnished with the parsley.