Turkey Stroganoff
Turkey Stroganoff is a simple, one pan dish that’s ready in 20 minutes. Featuring lean ground turkey and a creamy sauce, this is a lighter take on the classic dish and so delicious!
If you love stroganoff, try these one-pot meatball stroganoff, Instant Pot stroganoff, and one-pan beef stroganoff recipes too!
This recipe is essentially beef stroganoff … with ground turkey!
It’s just as hearty and comforting as the traditional recipe, complete with a creamy sauce made from condensed cream of mushroom soup, sour cream, and milk.
When tossed with wide egg noodles, it’s a delicious way to have a hot and cozy meal!
Picky kids (and husbands!) will enjoy this simple meal. It’s an easy way to sneak in some turkey and mushrooms.
Why You’ll Love This Recipe:
- Fast and easy: not only is it ready in 20 minutes, but the stroganoff sauce is made in just one pan and has lots of flavor!
- Incredibly versatile: you can mix in any roast turkey leftovers you may have, or use another ground meat entirely, such as chicken or beef.
- Tastes just like the classic dish: even though this recipe uses leaner ground turkey, the combination of cream of mushroom soup, fresh mushrooms, and sour cream create a rich and creamy stroganoff sauce just like you grew up eating.
Ingredients You’ll Need:
- Ground turkey: ground chicken may also be used.
- Shallots: a small white onion will also work.
- Baby bella mushrooms: or any type of mushroom you prefer.
- Seasonings: you’ll need salt, pepper, and garlic powder.
- Condensed cream of mushroom soup: I like to use the version with garlic if I’m able to find it for even more flavor.
- Milk: whole milk is best, but 2% should also work. Do not use skim milk.
- Sour cream: plain Greek yogurt or heavy cream will work as well.
- Egg noodles: we love tossing the turkey stroganoff sauce with wide egg noodles.
- Chopped parsley: for garnish. Omit if desired.
How to Make Turkey Stroganoff:
- In a pre-heated skillet over medium-high eat, cook the shallots and turkey until the meat is no longer pink.
- Remove the cooked turkey to a plate, then add the mushrooms and spices. Cook until the mushrooms begin softening.
- Stir in the cream of mushroom soup and milk. Return the ground turkey to the skillet.
- Bring to a simmer, then remove from the heat.
- Stir in the sour cream off the heat. Toss with egg noodles, if desired.
How to Store Leftovers:
Leftover stroganoff will keep in an airtight container in the refrigerator for up to four days. When ready to serve, reheat in the microwave.
Can You Freeze Stroganoff?
Yes! Let the stroganoff sauce cool to room temperature and then place in a freezer-safe bag or container. Free for up to three months.
When ready to eat, let thaw completely in the refrigerator before reheating the in microwave.
Variations:
- Swap out the ground turkey: Thanksgiving leftovers (such as turkey) or leftover chicken would be a delicious swap.
- Switch up the vegetables: adding peas, sliced carrots, or even asparagus would make this a heartier dish.
- Experiment with seasonings: some paprika, thyme, or rosemary would be a tasty addition to pasta sauce.
- Sauces: Worcestershire sauce and Dijon mustard give this recipe a kick of flavor.
- White wine: for even more flavor, you can add some white wine to the pan after cooking the turkey and shallots.
Sides to Serve with Turkey Stroganoff:
We prefer serving this stroganoff with wide egg noodles, mashed potatoes, or white rice. We’ll then pair it with one of the following side dishes:
- Garlic Bread
- Air Fried Green Beans
- Roasted Parmesan Carrots
- Lemon Broccoli
- Dried Cranberry and Apple Salad
Looking for More Easy Pasta Dinners? I’ve Got You Covered!
- Creamy Lemon Chicken Pasta
- Creamy Tuscan Chicken
- Easy Baked Spaghetti
- Tuscan Chicken Mac and Cheese
- Chicken Marsala Pasta
- Chicken Pot Pie Noodles
- Sausage Gnocchi
Turkey Stroganoff
Ingredients
- 1 pound ground turkey
- 1 (3 ounce) package shallots, (diced)
- 1 (8 ounce) package baby bella mushrooms, (sliced)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1½ teaspoons garlic powder
- 2 (10 ounce) cans condensed cream of mushroom with roasted garlic soup, (if you can't find this version, regular condensed cream of mushroom will work)
- ½ cup milk, (I used 2%; half-and-half or heavy cream will also work)
- 1 cup sour cream
- 1 (16 ounce) package wide egg noodles, (cooked until al dente according to package directions and drained)
- Fresh parsley for garnish, (if desired)
Instructions
- Heat a large skillet over medium-high heat until hot and then add ground turkey and shallots. Cook and crumble turkey until cooked through and no longer pink. Drain, if needed, and remove to a separate plate.
- To the same skillet, add mushrooms, salt, pepper, and garlic powder and cook for 3-4 minutes, or until the mushrooms start to soften.
- Add in the cream of mushroom, milk, and cooked ground turkey. Stir well to combine and bring mixture to a simmer. Remove from heat and stir in sour cream.
- Serve mixture over cooked noodles and garnish with fresh parsley, if desired.
Notes
- Condensed cream of chicken soup will work in place of cream of mushroom soup, if needed.
- Plain Greek yogurt will work in place of sour cream.
- Leftovers will last in an airtight container for up to four days.
- See my tips and tricks for making this Turkey Stroganoff above the recipe box.
