Comforting Low-Salicylate Turkey Stroganoff with Gluten-Free Fettuccine

Ingredients

• 1 lb lean ground turkey
• 2 tbsp unsalted butter
• 1 tbsp canola oil
• 1 large shallot
• 0.5 cup leeks
• 8 oz oyster mushrooms
• 1 tbsp arrowroot powder
• 2 cup bone broth
• 0.5 cup sour cream
• 0.25 cup creme fraiche
• 8 oz gluten-free fettuccine pasta
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp parsley flakes
• 0 as needed water

Instructions

1. 1Cook Gluten-Free Fettuccine Pasta according to package directions in salted water. Drain and set aside.
2. 2In a large pan, melt butter and canola oil. Brown ground turkey, breaking it up. Drain excess fat. Add diced shallot, sliced leeks, and oyster mushrooms, sauté until softened.
3. 3Stir in garlic powder and arrowroot powder, cooking for 1 minute. Gradually whisk in Bone Broth, bringing to a simmer until slightly thickened.
4. 4Reduce heat to low. Stir in sour cream and creme fraiche until smooth and heated through, but do not boil. Season with salt.
5. 5Serve the turkey stroganoff mixture over the cooked gluten-free fettuccine, garnished with dried parsley flakes.