Why Make This Recipe
Creamy Turkey Stroganoff is a delicious and comforting dish that brings warmth to any meal. It’s a lighter twist on the classic beef stroganoff, making it a healthier option while still being rich and creamy. This recipe is not only simple to prepare but also packed with flavor. Plus, using ground turkey helps reduce calories without sacrificing taste. It’s perfect for family dinners or a cozy night in.
How to Make Creamy Turkey Stroganoff
Ingredients:
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
- Optional: Greek yogurt, frozen peas or spinach
Directions:
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for about 3 minutes until translucent, then add minced garlic and cook for another minute.
- Add ground turkey to the skillet, breaking it apart; cook for 5–7 minutes until browned.
- Stir in sliced mushrooms, paprika, salt, and pepper; cook for 5 minutes until mushrooms are tender.
- In a small bowl, whisk together flour and chicken broth until smooth; pour into the skillet and simmer for 3–4 minutes until the sauce thickens.
- Reduce heat to low and stir in sour cream until fully combined; avoid boiling. Cook an additional 2 minutes.
- Meanwhile, cook the egg noodles according to package instructions until al dente; drain.
- Serve the creamy turkey stroganoff over the cooked noodles and garnish with fresh parsley. Optional: add peas or spinach or substitute Greek yogurt for sour cream if desired.
How to Serve Creamy Turkey Stroganoff
Serve Creamy Turkey Stroganoff hot over a bed of fluffy egg noodles. Garnish with fresh parsley for a pop of color and added flavor. It’s great as a main course for a family meal, and you can serve it with a side of crusty bread or a light salad.
How to Store Creamy Turkey Stroganoff
To store leftovers, keep the Creamy Turkey Stroganoff in an airtight container in the refrigerator. It can last for about 3–4 days. For longer storage, consider freezing it. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Reheat gently on the stove or in the microwave when ready to eat.
Tips to Make Creamy Turkey Stroganoff
- For extra flavor, consider adding some Worcestershire sauce or a splash of white wine to the sauce.
- If you want a bit of crunch, top the dish with crispy fried onions before serving.
- Feel free to add more vegetables such as peas or spinach for added nutrition and color.
- If you’re looking for a lighter option, you can substitute Greek yogurt for the sour cream.
Variation
You can easily swap out the ground turkey for chicken or beef, depending on your preference. Additionally, for a vegetarian version, try using mushrooms or a meat substitute instead of turkey.
FAQs
Can I use another type of noodle?
Yes! You can substitute egg noodles with any pasta you like, such as penne, fettuccine, or even gluten-free pasta.
Can I make this dish ahead of time?
Absolutely! You can prepare the stroganoff a few hours in advance and keep it warm on low heat until you’re ready to serve.
How do I make this dish dairy-free?
To make a dairy-free version, substitute sour cream with a non-dairy alternative like coconut cream or cashew cream, and use a dairy-free noodle.
Creamy Turkey Stroganoff
Ingredients
Main ingredients
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup sour cream Can be substituted with Greek yogurt
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 8 ounces egg noodles Can be substituted with any pasta
- fresh parsley, chopped (for garnish)
- Optional: Greek yogurt, frozen peas or spinach
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for about 3 minutes until translucent, then add minced garlic and cook for another minute.
- Add ground turkey to the skillet, breaking it apart; cook for 5–7 minutes until browned.
- Stir in sliced mushrooms, paprika, salt, and pepper; cook for 5 minutes until mushrooms are tender.
- In a small bowl, whisk together flour and chicken broth until smooth; pour into the skillet and simmer for 3–4 minutes until the sauce thickens.
- Reduce heat to low and stir in sour cream until fully combined; avoid boiling. Cook an additional 2 minutes.
- Meanwhile, cook the egg noodles according to package instructions until al dente; drain.
- Serve the creamy turkey stroganoff over the cooked noodles and garnish with fresh parsley. Optional: add peas or spinach or substitute Greek yogurt for sour cream if desired.
