This is one the first of a few recipes I have been trying out for this year’s backpacking season, mixing things up a bit and adding even more veggies. Stroganoff is one of my favorite meals and maybe it is yours,too. My brothers and sisters and I consumed it a lot growing up, it was always requested by my roommates in college and it is super easy to make. A definite comfort food!
#groundturkey #cauliflower #mushrooms #coconutcream #onion #garlic #ricenoodles #poultryseasoning
I started making a paleo version of stroganoff awhile back, using coconut milk, broth and arrowroot flour for the sauce. At home, I will serve it on top of spaghetti squash for a great meal. This time, I wanted to try a different way of making the sauce creamy and thought I would give pureed cauliflower a try (hence the sneaky part). It works for a mashed potato substitute so why not a cream sauce?
I mentioned in an earlier post that I prefer to prepare my meat separately when making meals for the trail but I find that there are some recipes that work better as a whole meal and I knew it would be eaten this season.
Your first step is to cut up a head of cauliflower into smaller pieces (florets and stems) and steam until soft.
Next, you puree the cauliflower in the food processor with 1/2 cup of the coconut cream and minced garlic until smooth.
Next, brown the ground turkey with the onions over medium heat until completely cooked. This can be done with a few tablespoons of water added to the pan rather than oil which helps it last longer.
Using a fork, break the turkey up as small as you can. This will help with rehydrating.
I did not drain this because I store mine in the fridge until I use it but if you know it will go without refrigeration for a long time, you might want to drain and rinse the meat so it will last longer without end an off taste or before going rancid.
Add the pureed cauliflower, rest of the can of coconut cream, garlic powder (yes, more garlic!), poultry seasoning (or sage), and salt and pepper to the pan, stir and let simmer a few minutes.
Layer it on a jelly roll tray in your dehydrator as thin as you can. Let dry on the meat setting until you no longer have white spots and the sauce is brittle (breaks apart and crumbles easily).
Remember, the meat was already cooked thoroughly so you don’t have to worry about it being done. This took about 22 hours and I broke it up when it was partially dry.
To assemble, put about 1/2 cup dry sauce mix, 1/4 cup dried mushrooms, and 1/2 cup dried vegetable noodles or cassava in a quart size freezer bag. I talk about the mushrooms in my Almond Ginger Chicken Satay recipe and the noodles in my Trail Meal Bases: 5 Grain Free Swaps.
At camp, add hot water to cover and let soak until everything is soft. This can take 5-10 minutes, less if you use an insulated bag.
I took this on a PCTA trail work party up to Stehekin and even shared some in exchange for some hot water. It was given a thumbs up by my friend Rudy over at www.northcascadehiker.com (and NO mention of a cauliflower taste) so I have marked this recipe a success. The last few years have seen this be a popular request when going backpacking with friends, just like in college!
P.S. For my potato eating readers, I think a great way to use this sauce would be to add dried peas and shredded hashbrowns instead of the noodles for a wonderful version of tater tot casserole. Try it for me, okay? The last few times I put this together I threw in some extra veggies, too. Not technically a traditional stroganoff thing but delicious none the less!
If you are new to dehydrating or want more information, especially if you need your meals to last more than a month without refrigeration, please visit my Dehydrating 101 page to find out how to do it safely. And if you enjoyed this recipe, head over to my Hiking and Backpacking Paleo Index for over 60 tasty treats to take on your next outdoor adventure.
Sneaky Turkey Stroganoff
A great way to add more vegetables into your trail meals.
Prep Time
35 minutes
Cook Time
5 minutes
Total Time
20 hours hours, 40 minutes
Course: Dinner, Main Dish
Cuisine: Autoimmune Protocol, Dairy Free, Gluten Free, Nightshade Free, Nut free, Soy free, Whole Food
Servings: 6 servings
Ingredients
- 20 ounces ground turkey
- 1 head cauliflower (about 3 cups chopped)
- 1 14 ounce can coconut cream
- 1/2 onion diced
- 1 tablespoon garlic minced
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning or sage
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- noodles rice stick, sweet potato, African yam, cabbage
- dried mushrooms
Instructions
- Cut up a head of cauliflower into smaller pieces and steam until soft.
- Puree the cauliflower in the food processor with 1/2 cup of the coconut cream and minced garlic until smooth.
- Brown the ground turkey with the onions until completely cooked. Using a fork, break the turkey up as small as you can. This will help with rehydrating.
- Add the pureed cauliflower, rest of the coconut cream, garlic powder, poultry seasoning (or sage), and salt and pepper to the pan. Mix well and let simmer a few minutes.
- Layer it on a jelly roll tray in your dehydrator as thin as you can. Let dry on the meat setting until you no longer have white spots, 20-24 hours, and the sauce is brittle (crumbles and breaks easily).
- To assemble, put about 1/2 cup dry sauce mix, 1/4 cup dried mushrooms, 1/2 cup noodles in a quart size freezer bag.
- At camp, add hot water to cover.
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