Ground Turkey Stroganoff
Indulging in a comforting bowl of Ground Turkey Stroganoff is like wrapping yourself in a warm blanket on a chilly evening. This dish blends savory ground turkey with creamy sauce and earthy mushrooms, served over tender egg noodles, creating a meal that’s perfect for busy weeknights or cozy family gatherings. With its rich flavors and simple preparation, this recipe is sure to become a staple in your kitchen.
Why This Recipe Works
This Ground Turkey Stroganoff recipe is a delightful twist on a classic. Ground turkey is a leaner protein that still brings a hearty flavor to the dish. Paired with sautéed onions, garlic, and mushrooms, it creates a satisfying base. The addition of Worcestershire sauce and Dijon mustard enhances the umami notes, while sour cream and cream cheese provide that luscious, creamy texture we all crave. Plus, it’s a one-pot wonder, making cleanup a breeze!
Shopping List
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2-3 garlic cloves, minced
- 1 pound ground turkey
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1 teaspoon sea salt, more or less to taste
- 3 cups chicken broth
- 1 pound sliced mushrooms
- 2 teaspoons Worcestershire sauce
- 1/2 pound wide egg noodles, uncooked
- 1 teaspoon Dijon mustard
- 1 cup sour cream, more as desired
- 1 ounce cream cheese
- 1 cup baby spinach, optional
- 1 tablespoon chopped fresh parsley
Before You Start: Equipment
- Large skillet or Dutch oven: Essential for sautéing and simmering your stroganoff.
- Wooden spoon or spatula: For mixing and breaking up the ground turkey.
- Measuring cups and spoons: To ensure your ingredient amounts are just right.
- Knife and cutting board: For dicing the onion and garlic.
Ground Turkey Stroganoff: Step-by-Step Guide
Step 1: Sauté the Aromatics
In a large skillet or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Brown the Ground Turkey
Add the 1 pound of ground turkey to the skillet. Break it up with your wooden spoon and cook until browned, about 5-7 minutes. Make sure it’s fully cooked through with no pink remaining.
Step 3: Season the Mixture
Sprinkle in the 1 teaspoon of dried thyme, 1 teaspoon of paprika, 1 teaspoon of pepper, and 1 teaspoon of sea salt. Mix well to coat the turkey with the spices.
Step 4: Add the Mushrooms
Stir in the 1 pound of sliced mushrooms and cook for another 5 minutes until they start to soften.
Step 5: Pour in the Broth
Add the 3 cups of chicken broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 10 minutes, allowing the flavors to meld together.
Step 6: Cook the Noodles
While the mixture is simmering, add the 1/2 pound of uncooked wide egg noodles directly into the skillet. Stir to ensure the noodles are submerged in the broth, and cook for about 8-10 minutes, or until the noodles are tender.
Step 7: Stir in the Creamy Elements
Once the noodles are cooked, reduce the heat to low. Stir in the 1 teaspoon of Dijon mustard, 1 cup of sour cream, and 1 ounce of cream cheese. Mix until everything is well combined and creamy.
Step 8: Add Spinach (Optional)
If you’re using it, gently fold in the 1 cup of baby spinach until it wilts slightly.
Step 9: Serve and Garnish
Taste and adjust seasoning if needed. Serve hot, garnished with 1 tablespoon of chopped fresh parsley for a pop of color and freshness.
Quick Replacement Ideas
- Replace ground turkey with ground chicken or lean beef for a different protein.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Swap sour cream with Greek yogurt for a lighter touch.
- Try different types of mushrooms, such as shiitake or cremini, for unique flavors.
Notes on Ingredients
The combination of ingredients in this Ground Turkey Stroganoff is what makes it special. The dried thyme and paprika add warmth, while the cream cheese and sour cream create a rich and velvety sauce. Feel free to adjust the seasoning according to your taste preferences, and don’t hesitate to add extra vegetables like peas or carrots if you wish.
Leftovers & Meal Prep
This Ground Turkey Stroganoff is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a skillet over low heat, adding a splash of broth if it thickens too much. It also freezes well for up to 3 months—just thaw overnight in the refrigerator before reheating.
Quick Q&A
Can I use a different type of noodle?
Absolutely! While wide egg noodles are traditional, you can use any pasta shape you prefer, such as penne or fusilli.
Is there a vegetarian version of this recipe?
Yes! You can substitute the ground turkey with lentils or a plant-based ground meat alternative. Just adjust the cooking time accordingly.
Can I make this dish in advance?
You can prepare the stroganoff ahead of time and store it in the fridge. Just reheat it before serving, and consider cooking the noodles fresh to maintain their texture.
What can I serve with Ground Turkey Stroganoff?
This dish is great on its own, but you can serve it with a side salad or some crusty bread to soak up the delicious sauce.
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Serve & Enjoy
Gather around the table and enjoy the rich, comforting flavors of this Ground Turkey Stroganoff. It’s a dish that not only fills the stomach but also warms the heart, perfect for sharing with loved ones. As you savor each bite, you’ll appreciate how simple ingredients can come together to create something truly delightful. Happy cooking!
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Ground Turkey Stroganoff
Ingredients
Equipment
Method
- In a large skillet or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the 1 pound of ground turkey to the skillet. Break it up with your wooden spoon and cook until browned, about 5-7 minutes. Make sure it’s fully cooked through with no pink remaining.
- Sprinkle in the 1 teaspoon of dried thyme, 1 teaspoon of paprika, 1 teaspoon of pepper, and 1 teaspoon of sea salt. Mix well to coat the turkey with the spices.
- Stir in the 1 pound of sliced mushrooms and cook for another 5 minutes until they start to soften.
- Add the 3 cups of chicken broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 10 minutes, allowing the flavors to meld together.
- While the mixture is simmering, add the 1/2 pound of uncooked wide egg noodles directly into the skillet. Stir to ensure the noodles are submerged in the broth, and cook for about 8-10 minutes, or until the noodles are tender.
- Once the noodles are cooked, reduce the heat to low. Stir in the 1 teaspoon of Dijon mustard, 1 cup of sour cream, and 1 ounce of cream cheese. Mix until everything is well combined and creamy.
- If you’re using it, gently fold in the 1 cup of baby spinach until it wilts slightly.
- Taste and adjust seasoning if needed. Serve hot, garnished with 1 tablespoon of chopped fresh parsley for a pop of color and freshness.
Notes
- This dish is perfect for meal prep—store leftovers in an airtight container in the fridge for up to 3-4 days.
- Feel free to add extra vegetables like peas or carrots for more nutrition.
- To reheat, warm in a skillet over low heat, adding a splash of broth if it thickens too much.
