Ground Turkey Stroganoff

Prep Time
Cook Time
Ready In

"It’s roots are Russian and it’s most traditionally comprised of beef strips or chunks, mushrooms, and a sour cream based sauce. This recipe substitutes and uses turkey in place of the beef, and it makes it a little healthier. It's creamy, savory, and decadent and totally addicting, without using canned soup! PLEASE NOTE: As the pasta cools or sits in the fridge, the sauce will thicken quite a bit more. Loosen with some more sour cream or broth/milk. I found this recipe on Laurassweetspot blog. It is adapted from a Rachel Ray recipe."

Original recipe yields 5 servings


  • Serving Size: 1 (512.5 g)
  • Calories 925.7
  • Total Fat - 30.8 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 229.8 mg
  • Sodium - 2086.8 mg
  • Total Carbohydrate - 99.1 g
  • Dietary Fiber - 5.7 g
  • Sugars - 7.7 g
  • Protein - 63.3 g
  • Calcium - 216.8 mg
  • Iron - 6.6 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 1.5 mg

Step 1

In a large, heavy saucepan, heat the oil over medium heat.

Step 2

Add the onion and mushrooms, and cook for about 5 minutes, or until soft.

Step 3

Add the turkey, breaking it up with a spoon, and cook until browned.

Step 4

Add the special seasoning ingredients, and stir to thoroughly combine.

Step 5

Stir in the broth, milk and mustard. Bring to a boil, over high heat, then reduce heat to a simmer and cook, uncovered, for 10 minutes, until nicely thickened.

Step 6

While the sauce is simmering, cook the egg noodles in a large pot of salted boiling water, for 8-9 minutes, or until al dente. Drain, return noodles to the pan, and toss with the butter so the noodles won’t stick together. Cover loosely to keep warm.

Step 7

Stir the sour cream into the sauce and heat through.

Step 8

Add salt and pepper, to taste.

Step 9

Serve hot buttered egg noodles onto plates or large bowls, and top with the turkey stroganoff.

Step 10

Serve garnished with parsley.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

5 star all the way Linda. Your special seasoning does the trick. I cut back on the carbs by serving it over Tofu pasta. The only other difference I made was to use 2% cottage cheese instead of sour cream - It was delicious. Your recipe was enjoyed and will be made again

(16 Nov 2014)