How to make Bake Turkey Stroganoff
How to make Bake Turkey Stroganoff is a easy American recipe that serves 4. 420 calories per serving. Recipe by Debbie Nixon on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $15.36 total, $3.84 per serving
Ingredients
- 1.5 lb Turkey Tenderloin (trimmed and sliced into bite‑size strips)
- 12 oz Egg Noodles (uncooked)
- 0.5 cup Sour Cream (full‑fat for best creaminess)
- 2 Tbsp Butter (unsalted, cut into pieces)
- 1 medium Onion (peeled and finely diced)
- 1 medium Green Bell Pepper (seeded and diced)
- 1 can Cream of Mushroom Soup (10.5 oz can, preferably low‑sodium)
- 1 tsp Paprika (sweet paprika)
- 0.5 tsp Black Pepper (freshly ground)
- to taste Salt (preferably kosher salt)
- 1 Tbsp Olive Oil (extra‑virgin for sautéing)
Instructions
Cook the Egg Noodles
Bring a large pot of salted water to a boil, add the egg noodles, and cook according to package directions (about 8‑10 minutes) until al dente. Drain and set aside.
Time: PT10M
Temperature: 212°F
Prep the Vegetables
While the noodles cook, finely dice the onion and green bell pepper on a cutting board.
Time: PT5M
Sauté Onion and Pepper
Heat the butter and olive oil in a large skillet over medium heat. Add the diced onion and green pepper, sauté for 5 minutes until softened and fragrant.
Time: PT5M
Temperature: 350°F
Add Turkey and Mushroom Soup
Add the sliced turkey tenderloin to the skillet, stir for 2 minutes to warm through, then pour in the cream of mushroom soup. Mix well and let simmer for 3 minutes.
Time: PT5M
Temperature: 350°F
Stir in Sour Cream and Seasonings
Remove the skillet from heat and fold in the sour cream, paprika, black pepper, and salt. Stir until the sauce is smooth and creamy.
Time: PT2M
Combine with Noodles
Add the drained egg noodles to the skillet and toss gently to coat the noodles evenly with the sauce.
Time: PT2M
Bake the Stroganoff
Transfer the noodle‑turkey mixture to a greased 9×13 in baking dish, spread evenly, and sprinkle a pinch of extra paprika on top for color. Bake in a pre‑heated oven at 350°F for 40 minutes, or until the top is lightly browned and the dish is heated through.
Time: PT40M
Temperature: 350°F
Rest and Serve
Allow the stroganoff to rest for 5 minutes out of the oven, then serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 420
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: High protein, Contains dairy, Contains gluten, Low sugar
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Turkey Tenderloin: Chicken Breast, Turkey Breast
- Instead of Egg Noodles: Any short pasta, Spaghetti
- Instead of Sour Cream: Greek Yogurt, Crème Fraîche
- Instead of Butter: Olive Oil, Margarine
- Instead of Onion: Shallot, Leek
- Instead of Green Bell Pepper: Red Bell Pepper, Yellow Bell Pepper
- Instead of Cream of Mushroom Soup: Homemade mushroom sauce, Mushroom gravy
- Instead of Paprika: Smoked Paprika, Cayenne (use less)
- Instead of Black Pepper: White Pepper
- Instead of Salt: Sea Salt, No‑Salt Seasoning
- Instead of Olive Oil: Canola Oil, Vegetable Oil
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Large Skillet or Sauté Pan
- Wooden Spoon or Spatula
- Mixing Bowl (optional)
- Baking Dish
- Measuring Cups and Spoons
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Sauté the onion and green pepper until softened but not browned.
- Add sour cream off the heat to prevent curdling.
- Bake at 350°F for 40 minutes, checking for desired tenderness.
Chef Tips from the Video
- Use a high‑quality turkey tenderloin for the most tender bite.
- For extra depth, add a splash of white wine to the skillet after sautéing the vegetables.
- Finish with a sprinkle of fresh chopped parsley for color and freshness.
Troubleshooting
Sauce is too thick after adding sour cream.
Stir in a splash of milk, broth, or reserved pasta water until desired consistency is reached.
Sauce curdles when sour cream is added.
Remove the pan from heat before folding in sour cream and mix quickly.
Noodles become mushy after baking.
Undercook the noodles by 1‑2 minutes before mixing; they will finish cooking in the oven.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently on the stovetop or in the oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the noodles and slice the turkey a day ahead; store each separately in the fridge.
- Assemble the casserole and keep it covered; bake when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Stroganoff in Russian cuisine?
Beef Stroganoff originated in 19th‑century Russia as a dish of sautéed beef strips in a sour‑cream sauce, named after the aristocratic Stroganov family. It became popular worldwide and has many variations, including the turkey version popular in American comfort‑food cooking.
How did turkey Stroganoff become a common American adaptation?
American home cooks adapted the classic beef Stroganoff by using lean turkey, a readily available poultry option, especially after Thanksgiving. The substitution keeps the dish lighter while preserving the creamy, comforting sauce that defines Stroganoff.
What occasions or celebrations is turkey Stroganoff traditionally associated with in American cuisine?
Turkey Stroganoff is often served as a quick weeknight dinner, but it also appears at casual holiday gatherings, pot‑lucks, and post‑Thanksgiving meals when leftover turkey can be repurposed into a new, hearty dish.
What traditional ingredients are essential for authentic Stroganoff, and what are acceptable substitutes in this turkey version?
Traditional Stroganoff uses beef, mushrooms, onions, sour cream, and paprika. In this turkey version, turkey tenderloin replaces beef, and canned cream of mushroom soup stands in for fresh mushrooms; both maintain the classic flavor profile while simplifying preparation.
What other American side dishes pair well with turkey Stroganoff?
Serve turkey Stroganoff alongside a simple green salad, steamed broccoli, or crusty garlic bread. A light vinaigrette or pickled cucumber can cut through the richness of the creamy sauce.
What are the most common mistakes to avoid when making turkey Stroganoff?
Common pitfalls include overcooking the turkey (which makes it dry), allowing the sour cream to curdle by adding it to a boiling pan, and under‑cooking the noodles before baking, which can lead to a mushy texture.
Why does this recipe add sour cream off the heat instead of simmering it with the sauce?
Adding sour cream off the heat prevents the proteins from separating, which would cause the sauce to curdle. This technique keeps the sauce smooth and velvety.
Can I make turkey Stroganoff ahead of time and how should I store it?
Yes, you can assemble the casserole a day ahead, cover it, and refrigerate. Bake it directly from the fridge, adding a few extra minutes to the baking time, or freeze for up to two months and reheat in the oven.
What does the YouTube channel Debbie Nixon specialize in?
The YouTube channel Debbie Nixon focuses on approachable, family‑friendly American comfort food recipes, often featuring quick weeknight meals, budget‑friendly tips, and clear step‑by‑step video instructions.
How does the YouTube channel Debbie Nixon's approach to comfort‑food cooking differ from other cooking channels?
Debbie Nixon emphasizes minimal prep, using pantry staples and simple techniques, while many other channels may rely on more elaborate methods or exotic ingredients. Her videos are designed for home cooks with limited time and equipment.
Last updated: September 1, 2026
