Turkey Stroganoff is a simple, one pan dish that’s ready in 30 minutes. Featuring lean ground turkey and a creamy sauce, this is a lighter take on the classic dish and so delicious!
Ground Turkey Stroganoff Recipe
When I think of comfort food, beef stroganoff comes to mind.
I didn’t have it too often growing up, but when I did, I just couldn’t get enough. The savory sauce, loaded with ground beef and tossed with wide egg noodles was a delicious way to have a hot and cozy meal.
It also reminds me of hamburger helper, which was (and still is) a favorite of mine. And just in case you like it, too, you must check out this pepperoni pizza hamburger helper, one pot meatball stroganoff, and instant pot stroganoff. After all, easy weeknight meals are definitely a thing around here.
This simple turkey stroganoff is my new favorite recipe. Not only is it ready in 30 minutes, but the stroganoff sauce is made in just one pan and has lots of flavor. It combines cream of mushroom soup and sour cream (or Greek yogurt) for that creamy texture.
And mushrooms…you must know by now that I love mushrooms. And if you do, too, this recipe was made for you. Serve it over noodles or alongside mashed potatoes, rice, or a simple salad.
This stroganoff recipe is incredibly versatile, too. You can mix in any turkey leftovers you may have, traditional beef, or use another ground meat, such as chicken, to make a chicken stroganoff. The possibilities are endless!
Picky kids (and husbands!) will enjoy this simple meal. It’s an easy way to sneak in some turkey and mushrooms.
Ingredients in Best Turkey Stroganoff Recipe:
- Ground turkey
- Shallots: a small white onion will also work
- Baby bella mushrooms: or any type of mushroom you prefer
- Seasonings: salt, pepper, and garlic powder
- Condensed cream of mushroom soup (I like to use the version with garlic if I’m able to find it for even more flavor)
- Sour cream: plain Greek yogurt or heavy cream will work as well
- Egg noodles
- Chopped parsley for garnish
How to Make Turkey Stroganoff:
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 soup, 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.
How to Store Leftovers:
Leftover stroganoff will keep in an airtight container in the refrigerator for up to four days. When ready to serve, reheat in the microwave.
Can You Freeze Ground Turkey and Mushroom Stroganoff?
Yes! Let stroganoff cool to room temperature and then place in a freezer-safe bag or container and s tore in the freezer for up to three months. When ready to eat, let thaw completely in the refrigerator before reheating the in microwave.
What’s a Good Side Dish for Stroganoff?
- Swap out the ground turkey: Thanksgiving leftovers (such as turkey) or leftover chicken would be a delicious swap.
- Switch up the vegetables: adding peas, sliced carrots, or even asparagus would make this a heartier dish.
- Experiment with seasonings: some paprika, thyme, or rosemary would be a tasty addition to pasta sauce.
- Sauces: Worcestershire sauce and Dijon mustard give this recipe a kick of flavor.
- White wine: for even more flavor, you can add some white wine to the pan after cooking the turkey and shallots.
Looking for More Easy Dinner Recipes? I’ve Got You Covered!
- Herb Crusted Salmon
- One Pan Balsamic Chicken and Asparagus
- Air Fryer French Bread Pizza
- Creamy Lemon Chicken Pasta
- Creamy Tuscan Chicken
- Easy Baked Spaghetti
- 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)
- 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.
- 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.