Need a quick, lighter version of the family favorite beef stroganoff? Our ground turkey twist delivers all the creamy comfort with fewer calories – and it’s ready in just 30 minutes.
Get ready to add this creamy, cozy dish to your regular dinner rotation. On the hunt for quick, cozy dinners, we perfected this easy weeknight winner, balancing lean ground turkey with a rich sauce that’s brightened with fresh dill and chives.
The addition of sweet peas adds color and flavor while keeping everything in one pan. Our family reaches for this recipe whenever we crave comfort food in the colder months but want something lighter than traditional beef stroganoff.
Ingredients for quick turkey stroganoff
- Ground Turkey: Provides a leaner protein option.
- Onion & Garlic: For a rich base flavor.
- White Wine: Deglazes the pan and adds a subtle acidity.
- Chicken Broth: Enhances the sauce.
- Sour Cream: Adds creaminess.
- Frozen Peas: For color and sweetness.
- Fresh Herbs: Chives and dill for a fresh finish.
- Egg Noodles: Perfect for soaking up the sauce. We use Banza chickpea pasta to keep it low-carb, and sauteed cabbage works great as a keto option.
- Fresh Parsley: For garnish.
Substitutions
- Ground Chicken: An alternative to turkey. And there’s nothing stopping you from making this with ground beef if you want. All options taste great.
- Meatballs: Occasionally, we mix things up with our meatball stroganoff for an even easier dinner idea.
- Plain Greek Yogurt: Substitute for sour cream.
- Green Beans: Instead of peas for a crunchier texture, cut into 1″ pieces
How to Make Ground Turkey Stroganoff
- Cook the Turkey: Brown the turkey in a skillet, breaking it up as it cooks.
- Sauté Vegetables: Add onion, then garlic, cooking until soft.
- Deglaze: Pour in white wine and scrape the bits off the bottom.
- Simmer: Add chicken broth and bring to a boil, then lower the heat.
- Temper Sour Cream: Mix some hot cooking liquid with sour cream to temper, then combine with the turkey mixture.
- Add Final Ingredients: Stir in peas, herbs, and cooked noodles, heating through.
- Garnish and Serve: Sprinkle with parsley and serve warm.
Recipe Tips for one-pot Turkey stroganoff
- Tempering the Sour Cream: Adding the hot cooking liquid to the sour cream before stirring it in prevents curdling, giving you a smooth, creamy sauce.
- Cooking Pasta: Cook egg noodles until just al dente so they don’t become mushy when added to the sauce.
- More Umami: Mushrooms add a ton of rich umami flavor to this dish. Start by sauteing sliced baby bellas before adding the ground meat, if desired. Add a teaspoon of Worcestershire sauce if you want an even deeper flavor.
How to Serve Ground Turkey Stroganoff
Perfect over egg noodles or roasted shredded cabbage for a gluten-free low-carb option.
Pair with oven-roasted fennel or a spinach salad for a complete meal.
How to Store Ground Turkey Stroganoff
Store leftovers in an airtight container in the fridge for up to three days.
To Reheat: Reheat the stroganoff gently in a skillet preheated over low heat. Add a splash of broth or water and cover with a lid to keep it moist. Stir occasionally until heated just through.
This stroganoff offers a lighter take on a classic, making it ideal for those seeking comfort food without the guilt. Enjoy the rich flavors and creamy texture of this delightful dish any night of the week.
More Ground Turkey Recipes
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Whip up creamy turkey stroganoff in minutes. Our stovetop recipe combines lean meat, herbs, and peas for a quick, comforting weeknight dinner.
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For the Ground Turkey Stroganoff:
Preheat a large skillet over medium-high heat.
Add the ground turkey and cook for 5 to 7 minutes, breaking up with a wooden spoon, until browned.
Add the minced onion and cook another 5 or so minutes until softened, stirring occasionally.
Add the garlic and cook for 30 seconds.
Carefully pour in the white wine and deglaze the pan, scraping up any browned bits stuck to the bottom with the wooden spoon.
Add the chicken broth and bring to a boil.
Reduce the heat to low.
Place the sour cream in a medium bowl.
Using a ladle, spoon about a ½ cup of the hot cooking liquid from the pan into the bowl and whisk into the sour cream. This will help to temper it and prevent it from splitting.
Stir the sour cream into the ground turkey mixture.
Add the frozen peas, chives and dill.
Season with salt and pepper.
Stir in the cooked egg noodles and cook until everything is heated through.
Remove from the heat.
Serve the turkey stroganoff on platters and garnish with freshly minced parsley.
- Tempering the Sour Cream: Adding the hot cooking liquid to the sour cream before stirring it in prevents curdling, giving you a smooth, creamy sauce.
- Cooking Pasta: Cook noodles until just al dente so they don’t become mushy when added to the sauce.
- More Umami: Mushrooms add a ton of rich umami flavor to this dish. Start by sauteing sliced baby bellas before adding the ground meat, if desired. Add a teaspoon of Worcestershire sauce if you want an even deeper flavor.
- We served this with oven roasted fennel on the side.
Serving: 1serving | Calories: 208kcal | Carbohydrates: 15g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 65mg | Sodium: 582mg | Potassium: 341mg | Fiber: 2g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg
