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!
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.