Ground Turkey Stroganoff
This turkey stroganoff recipe is so comforting, delicious, and simple to make! It’s a great weeknight meal that comes together in about 30 minutes.
Love comfort recipes? Try our Turkey Shepherd’s Pie.
Turkey Stroganoff
This turkey stroganoff is a twist on our Chicken Stroganoff and Mushroom Stroganoff recipe. It’s made with ground turkey, mushrooms, garlic, and paprika in a creamy sour cream sauce. The sauce is so flavorful and quick to make!
Keep it classic and serve the stroganoff sauce over egg noodles for an easy weeknight meal. But it’s also good over rice, mashed potatoes, or cauliflower mash.
What is Stroganoff Sauce Made Of?
The stroganoff sauce is made of very basic ingredients. Here are the ingredients you will need:
- Onions
- Mushrooms
- Ground turkey
- Garlic
- Paprika
- Chicken broth
- Flour
- Worcestershire sauce
- Sour cream
- Parsley
You’ll also need butter and olive oil for cooking the mushrooms and ground turkey.
Substitute for Sour Cream
You can substitute sour cream with Greek yogurt. Full-fat Greek yogurt works the best.
Tips & Recipe Notes
Before you get started, here are a few tips and notes worth mentioning:
- Use good quality full-fat sour cream. It’s going to taste good and less likely to curdle.
- To avoid curdling, stir in the sour cream off heat or keep the pan on the stove and add the sour cream while stirring constantly. Make sure not to boil it!
- I like baby bellas but white mushrooms work too.
- Taste and season the sauce as you go.
- Serve sauce over noodles instead of mixing both together. Otherwise, the noodles soak up all of the sauce. Store leftovers separately in airtight containers.
How to Make Ground Turkey Stroganoff Recipe
In a large non-stick skillet, melt butter over medium heat. Add onions and mushrooms. Cook until browned, about 7-10 minutes, stirring frequently. Remove to a plate.
Increase the heat to medium-high. Add olive oil to the pan. When hot, add the ground turkey. Season with salt and pepper, and cook until crumbled and browned. Stir in garlic and paprika. Cook until fragrant, about 30 seconds.
Add chicken broth to a measuring cup or a small bowl and gradually whisk in the flour until smooth. Add to the pan. It will come to a quick simmer.
Stir in mushrooms and add Worcestershire sauce. Season with salt and pepper to taste. Reduce heat to a medium and simmer for about 3 minutes or until thickened.
Immediately off heat, gently stir in the sour cream and parsley. Serve the sauce over cooked egg noodles.
Good Side Dish to Go With Turkey Stroganoff Recipe
Turkey stroganoff is a comforting and rich meal so it serves well with a side of steamed or roasted veggies, or a crisp salad. Here are some favorites:
Recipe Variation: Love stroganoff? Try our Chicken Meatball Stroganoff recipe.
More Easy Turkey Recipes
Leftover sour cream? Try these recipes with sour cream: Avocado Egg Salad, Healthy Chicken Meatballs, or Orecchiette with Chicken Meatballs in Tomato Sauce.
More Favorites from Little Broken
Ground Turkey Stroganoff
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 4-6
- Category: Main
- Method: Simmer
- Cuisine: American
Description
This turkey stroganoff recipe is so comforting, delicious, and simple to make! It’s a great weeknight meal that comes together in about 30 minutes.
Ingredients
- 2 Tbsp. butter
- 1 small onion, chopped, about ½ cup
- 7 oz. baby bellas or white mushrooms, thinly sliced
- 1 Tbsp. olive oil
- 1 lb. ground turkey
- 3 garlic cloves, minced
- 1 tsp. paprika
- 1 ½ cups chicken broth
- 2 Tbsp. all-purpose flour
- 1 Tbsp. Worcestershire sauce
- ½ cup full-fat sour cream
- 2 Tbsp. finely chopped parsley
- 12 oz. dry egg noodles, cooked per box instructions
Instructions
- In a 12-inch non-stick pan, melt butter over medium heat. When hot, add onions and mushrooms. Cook for 7-10 minutes, stirring frequently until browned. Remove to a plate.
- While the mushrooms are cooking, add chicken broth to a small bowl or measuring cup and gradually whisk in the flour until smooth. There should be no lumps. Set aside.
- Increase the heat to a medium-high and add olive oil. When hot, add ground turkey. Season with salt and pepper, and cook until crumbled and browned, about 5-8 minutes. Stir in garlic and paprika. Cook for 30 seconds or until fragrant.
- Add prepared chicken broth to the pan. It should come to a quick simmer. Stir in mushrooms and Worcestershire sauce. Season with salt and pepper to taste. Reduce heat to a medium and simmer, uncovered, for about 3 minutes or until thickened.
- Immediately remove the pan off heat and stir in sour cream and parsley. Taste for salt and pepper before serving. Serve over cooked egg noodles.
Notes
- Leftovers: Store leftover sauce and noodles separately in airtight containers for 3-4 days.
- Tips & Notes: See post for notes and tips. Plus ideas on how to serve the sauce.
Nutrition
- Serving Size:
- Calories: 453
- Sugar: 3.5 g
- Sodium: 324.7 mg
- Fat: 18.5 g
- Carbohydrates: 47.6 g
- Protein: 25.2 g
- Cholesterol: 122.5 mg
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Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Great recipe! Toddler approved. I added a half cup of water, and 1oz of cream cheese when adding the chicken broth. Along with a dash of red pepper flakes and basil.
omg..I can’t find the amounts of the
ingredients anywhere
It’s in the recipe card at the bottom of the page.
Thank you for sharing this great recipe, really, REALLY enjoyed this. I’ve just recently begun exploring recipes using ground turkey as it is so much more economical than ground beef right now. This was delicious as written. Had to omit the mushrooms as my son would not eat them and added in some frozen peas – but might saute some to add to my plate next time I make this. Can you tell me if the leftover sauce can be frozen for future meals? Thanks in advance!!!!
Hi Toni: I’m glad you’re enjoying this recipe. As far as freezing the sauce I would not recommend it. Usually anything with sour cream will separately and become grainy when reheated.
I hadn’t made a Stroganoff for many years and thought I’d get back to it. since we had ground turkey, I made this recipe. So delicious and simple to make! The only change I made was to use beef broth instead of chicken. My husband and I are adding this to our weekday “playlist”. Thank you.