Turkey Stroganoff



9 oz wild rice, raw

10 oz white rice, raw

4 oz unsalted butter

8 oz onions, diced

1 lb fresh mushrooms, sliced

2 tbsp fresh garlic, minced

4 oz fresh red peppers, seeded and diced


6 oz all purpose flour

1-1/2 oz cornstarch

Water As Needed


12 oz sour cream

3 oz Dijon mustard

Salt and pepper To Taste

2 oz plain bread crumbs

6 oz English walnuts, chopped



In separate saucepans, cook wild rice 40 minutes and white rice 12 minutes in boiling water. Rinse, cool, and combine. Hold refrigerated until ready to use.

Preheat oven to 400 degrees Fahrenheit. In a large saucepot, melt butter. Add onions and mushrooms and saute until onions are translucent and most of the moisture cooks out of the mushrooms. Add garlic and red peppers and saute 2 minutes. Add stock to saucepot and blend.

Blend flour and cornstarch in a bowl and whisk with just enough water to form a smooth mixture. Stir mixture into saucepot and bring to a boil. Reduce heat and simmer 8-10 minutes, until thick and smooth.

Add turkey and heat through.

Remove pan from heat and stir in sour cream and Dijon mustard. Season to taste with salt and pepper. Place rice mixture in the bottom of a 2-inch-deep hotel pan. Pour hot turkey sauce mixture over the rice, distributing evenly.

Top with bread crumbs and walnuts. Bake uncovered for 45 minutes to 1 hour in a 400 degree Fahrenheit oven or until top is browned and pan is thoroughly heated. Hold warm (above 140 degrees Fahrenheit) until serving time. Serve 10 ounce portions.

Nutrition Facts

380 Total Calories

140 Calories from Fat

16 g Total Fat

25 % Daily Total Fat

6 g Saturated Fat

30 % Daily Saturated Fat

70 g Cholesterol

23 % Daily Cholesterol

740 mg Sodium

31 % Daily Sodium

39 g Total Carbohydrates

13 % Daily Total Carbohydrates

3 g Dietary Fiber

12 % Daily Dietary Fiber

3 g Sugars

21 g Protein

8 % Daily Protein

20 % Daily Vitamin C

6 % Daily Calcium

15 % Daily Iron