Turkey Stroganoff Skillet Supper

From Pillsbury: Annual Recipes

Ingredients:
1 can (14 oz) chicken broth
1 jar (12 oz) turkey gravy
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sliced fresh carrots
1 cup frozen sweet peas
1/2 cup sour cream
1/8 tsp ground nutmeg
1/8 tsp pepper
2 cups cubed cooked turkey

In 10-inch skillet, mix broth and gravy until well blended. Heat to boiling. Stir in noodles, carrots, peas, sour cream, nutmeg and pepper. Return to boiling. Reduce heat to low; cover and simmer 10 minutes. Stir in turkey. Cook about 4 minutes, stirring occasionally, until noodles and vegetables are tender.

What I did differently from the recipe:
I didn't measure anything. I was just dumping stuff in until it looked balanced. I think I used more gravy, carrots, peas and nutmeg than it called for and less sour cream than I was supposed to.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I liked this recipe. It had good flavor and was so simple to make. Leila had turkey left over from Christmas that needed to be used and this was a great excuse to use it and the gravy.

Printable version:

Ingredients:
1 can (14 oz) chicken broth
1 jar (12 oz) turkey gravy
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sliced fresh carrots
1 cup frozen sweet peas
1/2 cup sour cream
1/8 tsp ground nutmeg
1/8 tsp pepper
2 cups cubed cooked turkey

In 10-inch skillet, mix broth and gravy until well blended. Heat to boiling. Stir in noodles, carrots, peas, sour cream, nutmeg and pepper. Return to boiling. Reduce heat to low; cover and simmer 10 minutes. Stir in turkey. Cook about 4 minutes, stirring occasionally, until noodles and vegetables are tender.