Skip to main content

Bobby’s Turkey Vegetable Goulash

Bobby loves his goulash. It’s still the dish he begs Mama to make for him, even though he can have this easier, leaner version ready for himself when he gets home whenever he likes. Mama often serves her goulash the next day to let the flavors marry; cooking it in a crockpot in a single day achieves the same delicious effect.

Recipe information

  • Yield

    serves 4 to 6

Ingredients

2 tablespoons olive oil
2 pounds ground turkey
Two 14 1/2-ounce cans diced tomatoes, drained
One 14 1/2-ounce can tomato sauce
2 garlic cloves, minced
1 large onion, chopped
1 cup frozen corn kernels, thawed
2 tablespoons soy sauce
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 1/2 cups cooked macaroni (8 ounces uncooked), for serving
Sour cream, for serving

Preparation

  1. Step 1

    Heat the olive oil in a large skillet over medium-high heat. Cook the turkey, breaking it up with a fork, until browned, about 10 minutes.

    Step 2

    Transfer the meat to a crockpot and add the diced tomatoes, tomato sauce, garlic, onion, corn, soy sauce, basil, oregano, garlic powder, salt, and pepper.

    Step 3

    Cover and cook on high for 2 hours or low for 4 hours, or until the goulash has thickened and completely cooked through. Serve the goulash over the macaroni and top with a generous dollop of sour cream.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A slow-simmering, comforting braise delivering healing to both body and soul.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.