I still remember the first time I made Turkey Stroganoff—it was one of those dinners where I was scrambling to put something delicious on the table after a long day. Ground turkey was sitting in my fridge, and I wanted something comforting but light. When I finally whipped up this Turkey Stroganoff recipe, I couldn’t believe how creamy, flavorful, and easy it was. It quickly became a go-to for busy weeknights and those times when I just want a healthy twist on a classic comfort dish.
Turkey Stroganoff fits into my foodie life as that perfect balance of cozy and fresh. I love how it brings together tender turkey, earthy mushrooms, and a rich sauce that feels indulgent without the heaviness. It’s the kind of meal that makes the kitchen smell amazing and fills the room with warmth. Plus, I always feel good serving it up, knowing it’s a wholesome dish that everyone actually enjoys.
If you’ve never tried a creamy turkey stroganoff or are looking for a new ground turkey stroganoff to add to your repertoire, trust me—this one’s worth a spot in your recipe box. It’s approachable, full of flavor, and makes healthy turkey stroganoff a delicious reality. Whether you want to elevate your weeknight dinners or impress your friends with something cozy and satisfying, I’m so excited for you to give this Turkey Stroganoff a try. Get ready for some happy taste buds and plenty of hands reaching for seconds.
What You’ll Need:
This Turkey Stroganoff keeps the ingredient list totally approachable—because good food shouldn’t be complicated.
- 1 lb ground turkey (lean is best for a healthy turkey stroganoff)
- 8 oz cremini or white mushrooms, sliced (turkey stroganoff with mushrooms is a must!)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 cup sour cream (plain Greek yogurt is a great easy swap for a lighter twist)
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 2 tbsp olive oil or butter
- 1 tbsp Worcestershire sauce (adds a nice depth)
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
You can grab all these ingredients at any regular grocery store—nothing fancy here.
Quick prep tip: Slice your mushrooms similarly sized so they cook evenly. I always add a little extra garlic because it amps up the overall flavor.
If you end up with leftovers of this Turkey Stroganoff recipe, store them in an airtight container in the fridge for up to 3 days. It reheats beautifully, making it perfect for quick lunches or dinners.
Budget-wise, this healthy turkey stroganoff won’t break the bank since ground turkey is often less pricey than beef, plus mushrooms and pantry staples keep it cost-friendly.
Let’s Cook This Together:
Get ready to make a creamy turkey stroganoff that’s full of flavor and totally doable.
- Heat olive oil or butter in a large skillet over medium-high heat. Add the ground turkey and season it with salt and pepper. Brown it, breaking it up with a spoon. This is the base of your tasty turkey stroganoff.
- Once the turkey is mostly cooked through, add the chopped onion and minced garlic. Cook for 3-4 minutes until the onion softens and the kitchen smells like a dream.
- Toss in the mushrooms and cook for about 5 minutes until they release their moisture and start to brown. This step really builds the flavor for the turkey stroganoff with mushrooms.
- Sprinkle the flour over the mixture and stir thoroughly to coat everything well. This little move thickens your sauce nicely—don’t rush it!
- Pour in the chicken broth slowly while stirring so you don’t get any lumps. Add Worcestershire sauce and Dijon mustard, and stir until the sauce starts to thicken.
- Remove the pan from heat and stir in the sour cream (or Greek yogurt for a healthy turkey stroganoff swap). This is the moment the sauce turns silky and rich. Taste, and add salt and pepper if needed.
- Let the Turkey Stroganoff simmer gently for another minute or two, just to combine all those gorgeous flavors.
Start to finish, this Turkey Stroganoff comes together in about 30 minutes—perfect for those weeknights when you want something homemade but not complicated. While it’s simmering, you can boil some noodles or prep a simple green salad.
If your Turkey Stroganoff looks a little thicker than expected, just thin it out with a splash of broth or water. And if it’s thinner, cook a minute longer—easy fixes that happen in home kitchens!
This recipe is great for a quick skillet meal, but if you want to check out a creamy ground turkey stroganoff variation, do peek at Creamy Ground Turkey Stroganoff. And if you’re curious about one-pot ground turkey stroganoff shortcuts, I’ve found some great tips at One-Pot Ground Turkey Stroganoff | Lemons & Zest. For a homemade gravy take on turkey stroganoff, here’s a neat recipe I came across: Turkey Stroganoff Recipe with Homemade Gravy.
How to Serve & Savor It:
This Turkey Stroganoff truly shines when you serve it over buttered egg noodles or creamy mashed potatoes—classic pairings that soak up all that saucy goodness perfectly.
Another favorite? Spoon it over warm rice or even zoodles for a lighter touch. It’s amazing how flexible this dish is, making it a solid choice when you’re looking for healthy turkey stroganoff options.
My absolute favorite times to enjoy this Turkey Stroganoff are cozy weekends or when we have friends over and want something comforting yet impressive.
For an easy presentation idea, sprinkle bright parsley or a pinch of smoked paprika on top. Leftovers? Mix them into a baked pasta or layer them in a hearty sandwich—turkey stroganoff with mushrooms works its magic in creative ways.
Seasonally, I’ve stirred in a handful of fresh spinach or steamed green beans when veggies are in season. It adds color and freshness without extra fuss. This recipe has been a major hit with my family and friends every time.
If you love everyday food inspiration, check out my roasted butternut squash with ground turkey or ground turkey broccoli pasta recipes—they share that same cozy vibe.
Your Questions, Answered:
I get a lot of questions about Turkey Stroganoff because it’s such a flexible, crowd-pleaser. Let’s tackle some of the most common ones I hear!
Can I prep parts ahead of time?
Absolutely! You can chop your onions and mushrooms a day ahead. Even cook the turkey a little early—just hold off on adding the sour cream until you’re ready to serve to keep it fresh.
What’s a good swap for sour cream?
Plain Greek yogurt is a fantastic swap for a creamier, healthier turkey stroganoff. Just stir it in at the end off the heat to avoid curdling.
Can I use ground chicken instead of turkey?
Yes! Ground chicken works well and just tweaks the flavor slightly. It keeps this healthy turkey stroganoff fresh and tasty.
How do I make this for fewer people?
Halve the ingredients or freeze leftovers of the full batch for another quick meal. The recipe scales easily.
Is there a gluten-free version of this turkey stroganoff recipe?
Definitely. Swap the all-purpose flour for cornstarch or a gluten-free flour blend. This little switch keeps the sauce thick and luscious.
Can I add more veggies?
For sure! Bell peppers, zucchini, or spinach all mix in well and add nutritional punch. I often add mushrooms and spinach together for extra earthiness.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. It reheats beautifully on the stove or microwave.
Since we’re talking about variations, here’s a neat turkey stroganoff recipe with homemade gravy that a friend shared in this Facebook group—definitely worth a look if you want to experiment with richer flavors.
If you’re into different takes, the creamy ground turkey stroganoff over on Parkers Plate also has a smooth and comforting vibe.
Final Foodie Thoughts:
Turkey Stroganoff has a special spot in my foodie heart because it’s one of those dishes that manages to be both cozy and healthy. It’s a go-to that always impresses without any stress.
My Top Turkey Stroganoff Tips:
- Use fresh mushrooms and don’t skip the onion—they build the flavor foundation.
- Stir in sour cream off the heat for that velvety finish.
- Don’t rush the sauce thickening—it makes all the difference!
Some tasty variations I adore include adding spinach or swapping sour cream for Greek yogurt for a healthier turkey stroganoff, trying ground chicken for a lean change, or making a one-pot ground turkey stroganoff for an easy cleanup.
The version that gets requested most at my house is definitely the turkey stroganoff with mushrooms served over egg noodles—classically comforting and crowd-pleasing every time.
Friends, I hope you find the same joy and ease in making this Turkey Stroganoff as I have. It’s about good food, simple steps, and the fun of sharing something tasty with people you care about.
Dive in, make it your own, and enjoy every creamy, flavorful bite!
Oh, and if you want some easy dinner ideas that pair wonderfully with Turkey Stroganoff vibes, check out my ground turkey black bean enchiladas, ground turkey broccoli pasta, or roasted butternut squash with ground turkey. Happy cooking!
Turkey Stroganoff
A comforting and creamy Turkey Stroganoff that blends tender turkey strips with mushrooms and a rich sour cream sauce, perfect for a hearty dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb turkey breast, thinly sliced
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- 2 tsp Dijon mustard
- 1 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
- Cooked egg noodles or rice, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the sliced turkey breast and cook until browned and cooked through, about 5-6 minutes. Remove turkey and set aside.
- In the same skillet, add the onion and garlic. Sauté for 3-4 minutes until softened.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Sprinkle the flour over the mushrooms and stir well to combine; cook for 1 minute to remove raw flour taste.
- Gradually pour in the chicken broth while stirring, creating a smooth sauce. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
- Reduce heat to low, then stir in sour cream and Dijon mustard, mixing until smooth and heated through. Do not boil the sauce to prevent curdling.
- Return the cooked turkey to the skillet, stirring gently to coat with the sauce. Season with salt and pepper to taste.
- Garnish with chopped fresh parsley if desired, and serve hot over cooked egg noodles or rice.
Notes
For an extra creamy texture, use full-fat sour cream and consider adding a splash of white wine to the sauce during step 5.