Ground Turkey Stroganoff

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 536kcal

Author: Platings and Pairings

This Ground Turkey Stroganoff is a lighter twist on the Traditional Beef Stroganoff with Red Wine, swapping traditional beef for lean ground turkey without sacrificing any of that creamy, savory goodness. Tender egg noodles are smothered in a rich, tangy sour cream sauce with earthy mushrooms, all coming together in about 30 minutes for a satisfying weeknight dinner that tastes like it simmered all day.

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Equipment

Ingredients

2 Tablespoons olive oil extra virgin
4 Tablespoons butter
8 ounces cremini mushrooms sliced
1 ½ pounds ground turkey
1 teaspoon paprika
Salt and pepper
¼ cup red wine or white wine
2 Tablespoons Worcestershire sauce
1 shallot minced
2 cloves garlic minced
1 cup chicken stock
1 12-ounce package wide egg noodles
½ cup fresh parsley minced (or a mixture of chopped fresh dill, flat-leaf parsley, and chives), divided
2 Tablespoons lemon juice fresh squeezed
1 cup sour cream
1 Tablespoon dijon mustard

Instructions

Bring a large pot of water to a boil for the noodles.
In a large skillet, heat 2 Tablespoons olive oil and 2 TBSP butter over and medium-high heat. Add 8 ounces cremini mushrooms and cook, stirring often, until browned, about 4 minutes. Remove to a bowl and set aside.
To the now empty skillet, add 1 ½ pounds ground turkey and season with 1 teaspoon paprika and a pinch of salt and pepper. Cook, breaking up the meat with a spoon, until browned, about 5 minutes.
Stir in ¼ cup red wine, scraping any browned bits from the bottom of the pot. Add the 2 Tablespoons Worcestershire sauce, 1 shallot, and 2 cloves garlic. Cook, stirring often, until the shallots soften, 2-3 minutes. Add 1 cup chicken stock and return the mushrooms and any accumulated juices to the skillet. Let the stroganoff simmer over medium-low heat while cooking the noodles.
Salt the boiling water and add 1 12-ounce package wide egg noodles. Cook until al dente, about 8 minutes. Drain the noodles and return to the pot. Toss with the remaining 2 TBSP butter, half of the parsley, and 2 Tablespoons lemon juice; season with salt.
Stir 1 cup sour cream and 1 Tablespoon dijon mustard into the stroganoff. Season with additional salt and pepper, to taste. Stir in the remaining fresh parsley. Serve over noodles. Enjoy!

Notes

Storing

Leftovers keep well in the refrigerator for 3 to 4 days. Store the noodles and stroganoff separately if possible to prevent the noodles from absorbing too much sauce and becoming mushy.
To reheat, warm the stroganoff gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed. Reheat the noodles separately, or combine and gently warm together. Avoid high heat or microwaving too long, as the sour cream sauce can separate.
Freezing is not recommended, as the sour cream sauce tends to separate and become grainy upon thawing. If you must freeze, freeze the stroganoff without the sour cream and add it fresh when reheating.

Tips and Tricks

Prep before you start. This recipe moves quickly once the cooking begins. Have all your ingredients measured and prepped before you turn on the heat.
Don't crowd the mushrooms. For beautifully browned mushrooms, give them space in the pan. If your skillet is small, cook them in batches to avoid steaming instead of browning.
Use a splatter screen as ground turkey can splatter when browning. A splatter screen helps keep your stovetop clean without trapping steam.
Taste and adjust. Before serving, taste the sauce and adjust the seasoning. A pinch more salt, a squeeze of lemon, or an extra dollop of sour cream can make all the difference.
Don't boil the sauce after adding sour cream. Instead, stir in the sour cream off the heat or over very low heat to prevent it from curdling. Just warm it through gently.

Variations

Swap the protein - Use ground beef, ground chicken, pork, or even leftover shredded rotisserie chicken. Sliced steak strips would also be delicious.
Add more vegetables - Stir in spinach at the end until wilted, or add diced onions, carrots, or peas for extra color and nutrition.
Make it dairy-free - Use a high-quality dairy-free sour cream alternative and plant-based butter. The sauce will still be rich and creamy.
Change the herbs - Fresh thyme, tarragon, or chives are all wonderful additions. Or use a mix of fresh herbs for a more complex flavor profile.
Add a kick of heat - Stir in a pinch of red pepper flakes, smoked paprika, or a dash of hot sauce for a little heat.
Low-carb option - Serve the stroganoff over zucchini noodles, spaghetti squash, or cauliflower rice instead of egg noodles.

Nutrition