How to make Ground Turkey Stroganoff

Ingredients

• 2 tablespoons Unsalted Butter (softened, for sautéing)
• 0.5 medium White Onion (peeled and diced)
• 7 ounces Mushrooms (sliced; button or cremini work well)
• 1 pound Ground Turkey (lean, raw)
• 1.5 cups Plain Breadcrumbs (helps bind and season turkey)
• 2 tablespoons Olive Oil (extra‑virgin, for browning turkey)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 3 cloves Garlic (minced)
• 1 teaspoon Paprika (sweet paprika)
• 1.5 cups Chicken Broth (low‑sodium)
• 2 tablespoons All-Purpose Flour (for thickening the sauce)
• 0.5 cup Sour Cream (full‑fat, added off heat)
• 12 ounces Egg Noodles (cook according to package directions)

Instructions

1. Sauté Onion and Mushrooms

   Heat the skillet over medium‑high heat, melt the butter, then add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the onion becomes translucent and the mushrooms release their moisture.

   Time: PT5M

   Temperature: medium‑high

2. Prepare Flour‑Broth Slurry

   In a separate bowl whisk together the flour and 1½ cups of chicken broth until smooth, ensuring there are no lumps. Set aside.

   Time: PT3M

3. Season Turkey with Breadcrumbs

   Place the ground turkey in a bowl, add the 1½ cups of breadcrumbs, a pinch of salt and pepper, and mix gently until combined.

   Time: PT2M

4. Brown the Turkey

   Add 2 tbsp olive oil to the skillet (next to the cooked onions/mushrooms), then add the seasoned turkey. Break it up with the spatula and cook until browned and no longer pink.

   Time: PT5M

   Temperature: medium‑high

5. Add Garlic and Paprika

   Stir in the minced garlic and 1 tsp paprika. Cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

6. Simmer with Broth

   Pour the remaining chicken broth into the skillet, bring to a gentle simmer, and let it cook for 5 minutes, allowing flavors to meld.

   Time: PT5M

   Temperature: medium

7. Return Mushrooms and Thicken Sauce

   Add the sautéed mushrooms and onions back to the skillet, then slowly whisk in the flour‑broth slurry. Cook, stirring, until the sauce thickens, about 3 minutes.

   Time: PT3M

   Temperature: medium

8. Finish with Sour Cream

   Remove the skillet from heat. Stir in the ½ cup sour cream until fully incorporated. Taste and adjust salt and pepper as needed.

   Time: PT2M

9. Cook Egg Noodles and Combine

   While the sauce is finishing, bring a pot of salted water to a boil, cook the egg noodles according to package directions (usually 8‑10 minutes), drain, and add them to the skillet, tossing to coat evenly.

   Time: PT10M

   Temperature: boiling

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

40g

Fat

10g

Fiber

2g