- Heat the oil in a large frying pan over a medium heat and add the turkey chunks. Fry until they start to turn a golden brown.
- Use a slotted spoon to remove the ingredients from the pan and set aside. Add the crushed garlic and onions to the pan and fry for 3-4 minutes, then add the butter along with the mushrooms and fry, stirring frequently until they go tender.
- Stir in the crème fraiche and mustard and heat gently. Add the turkey chunks and stir to coat them in the sauce. Add a squeeze of lemon and season.
- Finally add the chopped parsley and serve with fluffy rice or pasta.
For more recipes that are quick and showcase the best of British turkey, head over to Bernard Matthews.
If you want classic recipes then go and grab the latest issue of Yours magazine, which is out fortnightly.
This easy stroganoff is best served up with some fluffy pilau or mushroom rice on the side.
300g Bernard Matthews Roast Turkey Breast Chunks 1 tbsp oil 2 small onions, sliced 2 cloves garlic, crushed 25g butter 1 tbsp french mustard 300g chestnut mushrooms, sliced 300ml carton of crème fraiche squeeze of lemon juice chopped flat leaf parsley
Time: 10 mins Serves: 4 Nutrition: n/a