TURKEY STROGANOFF RECIPE - SORTED ft. Marcus Butler & Alfie Deyes

Ingredients

• 1 medium Onion (diced)
• 250 g Button Mushrooms (sliced, stems left on)
• 300 g Cooked Turkey (leftover turkey, roughly chopped)
• 200 g Sour Cream (full‑fat, room temperature)
• 1 tsp Paprika (smoked paprika preferred)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground, optional)
• 2 tbsp Flat‑Leaf Parsley (finely chopped)
• 240 ml Turkey Stock (or Chicken Stock) (made from half a stock cube dissolved in water or homemade stock)
• 200 g Long Grain Rice (rinsed before cooking)
• 1 tbsp Vegetable Oil (for sautéing)

Instructions

1. Dice the onion

   Trim the top and bottom of the onion, halve it, then dice into small pieces keeping your fingers tucked safely.

   Time: PT3M

2. Slice the mushrooms

   Clean the mushrooms if needed, then slice them about ¼‑inch thick, leaving the stems attached for shape.

   Time: PT3M

3. Chop the parsley

   Gather the parsley into a tight bunch and finely chop with a rocking motion.

   Time: PT2M

4. Rinse the rice

   Place the rice in a bowl, cover with cold water, swirl and drain. Repeat twice to remove excess starch.

   Time: PT2M

5. Cook the rice

   Bring 400 ml water to a boil in a saucepan, add a pinch of salt and the rinsed rice. Reduce to a gentle simmer, cover and cook for 10 minutes until water is absorbed.

   Time: PT10M

   Temperature: Boiling

6. Sauté the onion

   Heat 1 tbsp oil in a large skillet over medium heat. Add the diced onion and cook slowly, stirring occasionally, until soft, translucent and lightly golden, about 10 minutes.

   Time: PT10M

   Temperature: Medium heat

7. Add mushrooms

   Increase heat to medium‑high, add the sliced mushrooms to the skillet and cook, stirring, until they release their moisture and start to brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

8. Add turkey and seasonings

   Stir in the chopped turkey, 1 tsp paprika, ½ tsp salt and ¼ tsp black pepper. Cook for 3 minutes until the turkey is heated through.

   Time: PT3M

   Temperature: Medium

9. Add stock and simmer

   Pour in the 240 ml stock, bring the mixture to a gentle simmer and let it bubble for 3 minutes to meld flavors.

   Time: PT3M

   Temperature: Medium

10. Finish with sour cream

    Reduce heat to low, stir in the sour cream until fully incorporated. Heat gently for 2 minutes—do not let the sauce boil or it may curdle.

    Time: PT2M

    Temperature: Low

11. Drain the rice

    When the rice is cooked, drain it in a fine mesh sieve and let it sit for a minute to steam dry.

    Time: PT2M

12. Plate and garnish

    Spoon the hot stroganoff over the fluffy rice, sprinkle with the chopped parsley and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g