This turkey stroganoff is dairy free, egg free, soy free, wheat/gluten free, peanut free, tree nut free, fish free, and shellfish free.
Course: Main Course
Author: Kristi Winkels, RDN, LD
1cuponionchopped (about 1 medium)
1/4cupolive oil or "safe" margarine
1/4cupgluten free flour blend
2cupsgluten free chicken or turkey broth
Salt and pepper to taste
In a skillet over medium-high heat, brown the turkey. Add the onion and cook until tender. Add the sliced mushrooms and cook for about 2 minutes longer or until the mushrooms are soft. Pour mixture into a medium bowl and set aside.
Add the oil or margarine to the skillet and heat over medium heat. Whisk in the flour until fully incorporated; continue stirring for about 1 minute. Whisk in the chicken broth and stir until thickened. Stir in the dijon mustard. Add the thyme, sage, salt and pepper. Stir in the turkey, onion and mushroom mixture. Simmer for 5-10 minutes until turkey mixture is heated through.
Serve over cooked gluten free pasta, rice or potatoes.
Nutrition Facts: Serving size: 1 serving (1/4 of the recipe), Calories: 344, total fat: 23 grams, saturated fat: 5 g, cholesterol: 0 g, sodium: 964 mg, total carbs: 12, fiber: 2 g, sugar: 4 g, Protein: 26 g
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