The Codner way!

Turkey Stroganoff

Prep Time: 20 minsTotal Time: 35 minsMakes: 4 servings
Ingredients:
4 tablespoons unsalted butter
1/2 cup chopped onion
1/2 pound button or cremini mushrooms, wiped of grit and sliced
1/8 teaspoon ground nutmeg
2 teaspoons fresh tarragon leaves or
1/2 teaspoon dried tarragon
1 tablespoon chopped fresh thyme or 1 teaspoon dried thymeFreshly ground black pepper
1 1/2 cups prepared turkey gravy
1 cup light sour cream or plain Greek yogurt, at room temperature
3/4 pound cooked turkey, dark and white meat, coarsely chopped into bite-size pieces
1/2 pound whole-wheat egg noodles, cooked according to package directions2 tablespoons chopped fresh flat-leaf parsley, for garnish
DIRECTIONS: Heat a large sauté pan on medium heat. Add 1 tablespoon of butter. Once the butter is melted, add the onion and cook, stirring, until transparent, about 4 minutes. Remove with a slotted spoon and set aside.In the same pan, melt the remaining butter. Increase the heat to medium-high and add the mushrooms. Cook, stirring occasionally, for about 4 minutes, until the moisture is released from the mushrooms and they begin to brown. Sprinkle with the nutmeg, tarragon and thyme. Season with pepper.Add the gravy to the mushrooms and continue to cook and stir for another minute. Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a
Few tablespoons of water to thin the sauce. Mix in the sour cream thoroughly. Do not let the sauce come to a simmer or boil or it will curdle. Stir in the cooked turkey and reserved onions. Season with salt and pettper to teaste.

Serve immediately over noodles. Garnish with a sprinkling of chopped parsley.

This sounds really good.