One chilly weeknight not long ago, I found myself staring at a near-empty fridge and wondering what to make for dinner that would please my picky eaters and still feel like a comforting homemade meal. That’s when Turkey Stroganoff stepped in and saved the day. This dish quickly earned its spot in my regular cooking rotation because it’s easy, uses simple ingredients, and has that rich, creamy flavor everyone loves. Since then, Turkey Stroganoff has become a go-to recipe when I want an effortless dinner that feels a little special without the fuss.
What I really appreciate about this Turkey Stroganoff is how it takes everyday ingredients—ground turkey, mushrooms, onions, and a touch of sour cream—and turns them into a satisfying dish that feels cozy, like a warm hug from your kitchen. It’s a reliable recipe that works whether you’re cooking for family or a few friends. Plus, it’s lighter than beef stroganoff but still delivers all the comfort.
If you’re looking for a healthy stroganoff recipe that won’t have you running to the store for last-minute groceries, this Turkey Stroganoff fits the bill perfectly. It’s also a great way to mix up your weeknight dinners with something hearty and nourishing but not heavy. And if you need even more inspiration, I often check out Ground Turkey Stroganoff {30-Minute Meal} – Little Broken for a quick twist.
I’m excited to share this dependable Turkey Stroganoff recipe with you because it’s honestly one of those dishes I trust to hit the spot every time. Whether you’re brand new to cooking or have been at it for years, this recipe is designed to be straightforward and approachable. Let’s dive in and make a dish your family will come back for again and again.
What You’ll Need:
- 1 pound ground turkey (I like using lean turkey for a healthier stroganoff, but dark meat works well too if you prefer richer flavor)
- 8 ounces mushrooms, sliced (white button or cremini work great in this turkey mushroom stroganoff)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced (adds just the right punch—don’t skip this in your Turkey Stroganoff)
- 2 tablespoons olive oil or butter (I often use olive oil to keep it lighter)
- 1 cup low-sodium chicken broth (you’ll find this in your regular grocery aisle, and it keeps the recipe cozy and moist)
- 1 tablespoon soy sauce or Worcestershire sauce (for that classic Stroganoff depth — no worries if you don’t have Worcestershire; soy sauce is a perfect simple swap)
- 1 teaspoon smoked paprika (optional, but I add this to my Turkey Stroganoff for a subtle smoky note)
- 1 cup sour cream (feel free to use Greek yogurt instead if you want an even healthier stroganoff)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (adds a fresh pop—great finishing touch)
This Turkey Stroganoff recipe uses ingredients you probably have on hand, so no last-minute trips needed. If you’re tight on time, pre-sliced mushrooms are a handy shortcut to speed up prep. And if you want to keep the recipe budget-friendly, ground turkey is often more affordable than beef but still filling and delicious. Leftovers keep well in the fridge for up to three days, and I recommend storing extra sauce separately if you can—just in case it thickens too much overnight.
For a little twist, I sometimes bump up the mushrooms to 12 ounces for a heartier turkey mushroom stroganoff. A splash of dried thyme or a spoonful of Dijon mustard can also bring out even more flavor. This recipe is flexible — just make it your own!
Let’s Make It Together:
- Start by heating the olive oil (or butter) in a large skillet over medium heat. Add the chopped onion and cook it until soft and translucent, about 4 minutes. This step really sets the base for your Turkey Stroganoff flavor.
- Toss in the sliced mushrooms and cook them down until they release their moisture and get a little golden—around 6-7 minutes. Your kitchen will start smelling amazing here. That earthy aroma is a sure sign you’re on the right track.
- Add the minced garlic, stirring for about 30 seconds until fragrant. Don’t rush this part—it’s key to building depth in this healthy stroganoff.
- Increase the heat to medium-high and add the ground turkey to the pan. Break it up with a spatula as it browns evenly. This takes about 6-8 minutes. Make sure the turkey is cooked through with no pink left. I used to rush here, but taking your time makes a big difference.
- Pour in the chicken broth, soy sauce, and smoked paprika. Stir everything together, scraping up any browned bits from the bottom of your skillet. Let the mixture simmer gently for about 5 minutes to concentrate the flavors.
- Remove the pan from heat and stir in the sour cream until your Turkey Stroganoff has a velvety, creamy sauce. If the sauce looks too thick, add a splash more broth or water to loosen it up—it’s easy to fix.
- Season with salt and pepper to taste. Give everything a final stir, then sprinkle fresh parsley on top for a welcome burst of color.
From start to finish, this Turkey Stroganoff takes around 30-35 minutes to make—perfect for a weeknight dinner. While it simmers, you can set the table or toss a simple green salad to serve on the side. For an even quicker version, try the ground turkey mushroom stroganoff over at Recipe Runner which uses some handy shortcuts.
How to Serve & Enjoy:
My favorite way to serve Turkey Stroganoff is over egg noodles—classic and comforting. The noodles soak up the creamy sauce perfectly. But rice, mashed potatoes, or even cauliflower rice work great if you want a lighter side.
For vegetables, steamed green beans or roasted broccoli balance the meal well without complicating the flavors. Simple roasted carrots or a crisp side salad add a fresh contrast, rounding out your plate.
Turkey Stroganoff shines at cozy family dinners or when hosting friends who appreciate a familiar, crowd-pleasing meal. It’s a dish that invites everyone to gather around the table and relax.
Leftover Turkey Stroganoff makes a fantastic filling for today’s lunch packed in wraps or over a baked potato topped with a few fresh herbs. I’ve even transformed leftovers into a quick baked casserole, layering the stroganoff with extra cheese and breadcrumbs.
When the seasons change, adding a bit of fresh thyme or swapping in cremini mushrooms can give your Turkey Stroganoff a new twist to keep it feeling fresh and seasonal. If you love this comfort food vibe, you might also enjoy my turkey medallions with orange teriyaki sauce for a nice change of pace.
Your Questions Answered:
Q: Can I make this Turkey Stroganoff ahead of time?
A: Absolutely! Turkey Stroganoff tastes even better the next day once the flavors meld. I usually make it the night before and reheat gently on the stove. Just add a splash of broth if the sauce thickens too much.
Q: What’s a good substitute for sour cream in this Turkey Stroganoff?
A: Greek yogurt is a reliable swap. It keeps the sauce creamy and adds a nice tang without adding extra fat, which fits well for a healthy stroganoff.
Q: Can I use ground chicken instead of turkey?
A: Yes! Ground chicken works fine, though turkey has a slightly better flavor for this dish. If you use chicken, I recommend adding a bit more seasoning to boost the taste.
Q: How do I make this Turkey Stroganoff gluten-free?
A: Use gluten-free pasta or serve it with mashed potatoes or rice. Just make sure your broth and soy sauce are gluten-free versions.
Q: Can I add other veggies to this Turkey Stroganoff?
A: Definitely. Spinach, peas, or even shredded carrots mix in nicely. I keep it simple in the base recipe, but feel free to customize.
Q: How do I adjust this Turkey Stroganoff for more people?
A: Just multiply the ingredients, keeping the ratios the same. It scales well, making it a great recipe for feeding a crowd. This easy turkey stroganoff is perfect for batch cooking.
Q: Any tips for preventing the turkey from drying out?
A: Cooking the ground turkey over medium-high heat and adding broth early helps keep it moist. Avoid overcooking by removing it from heat as soon as it’s done.
If you want a version focusing on ground turkey with a quick flavor boost, check out Lazygirl’s Ground Turkey Stroganoff Recipe. It’s helped me when I need dinner on the table fast!
Final Thoughts:
Turkey Stroganoff holds a special place in my recipe collection because it’s a dependable, comforting dish that delivers satisfying flavor without complicated steps. It’s one of those meals that brings family and friends together around the dinner table, no matter the season.
My best Turkey Stroganoff tips:
- Take your time browning the turkey and mushrooms to build deep flavor.
- Use good quality sour cream or Greek yogurt for a creamy texture.
- Don’t forget the fresh parsley—it brightens the final dish.
I’ve tested this recipe with a handful of variations. The turkey mushroom stroganoff version with extra mushrooms is a family favorite, while adding smoked paprika gives a subtle smoky twist. A quick stir-in of mustard makes a sharp, tangy version I keep returning to. The classic recipe, though, always gets the most requests.
If you want to switch it up, try pairing this Turkey Stroganoff with other crowd-pleasers like my turkey burger chili or the honey garlic ground turkey for your weeknight meal plan.
I hope you give this Turkey Stroganoff a try soon and enjoy how comforting, doable, and flavorful it is. Once you make it a couple of times, it’ll feel like an easy favorite you can count on, no matter what the week brings. Happy cooking!
Turkey Stroganoff
Turkey Stroganoff is a healthy twist on the classic comfort dish, featuring tender turkey breast in a creamy mushroom sauce served over egg noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb turkey breast, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and pepper to taste
- 12 oz egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Cook egg noodles according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the turkey slices and cook until browned and cooked through; remove and set aside.
- In the same skillet, add onion and garlic; sauté until softened, about 3 minutes.
- Add the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Stir in chicken broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer.
- Reduce heat to low and stir in sour cream, mixing well to create a creamy sauce.
- Return turkey to the skillet and heat through. Season with salt and pepper to taste.
- Serve the turkey stroganoff over cooked egg noodles and garnish with chopped parsley if desired.
Notes
For extra richness, substitute half the sour cream with Greek yogurt, and serve with a side of steamed green vegetables.