Ingredients
- 2 Tbsp olive oil, divided
- 1 lb (450 g) ground turkey, 93% lean
- 1 small yellow onion, diced
- 8 oz (225 g) cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 tsp Dijon mustard
- 1 tsp paprika (sweet or smoked)
- 1 1/2 Tbsp all-purpose flour (or 2 tsp cornstarch mixed into broth)
- 2 cups (480 ml) low-sodium beef or chicken broth
- 1 tsp Worcestershire sauce
- 3/4 cup (180 g) Greek yogurt 2%–5% (or light sour cream)
- 1 Tbsp lemon juice
- 2 Tbsp chopped parsley
- kosher salt and black pepper, to taste
- 12 oz wide egg noodles (or rice/cauliflower mash), cooked and buttered
Equipment
- large skillet or sauté pan
- Wooden spoon or spatula
- mixing bowl
- whisk
- meat thermometer check turkey for 165°F
Method
- Heat 1 Tbsp oil in a wide pan over medium-high heat. Add ground turkey and cook, breaking up, until no longer pink and internal temperature reaches 165°F (74°C). Transfer to a bowl.
- Add remaining 1 Tbsp oil to the pan. Sauté mushrooms and onion until browned, about 5–7 minutes. Stir in garlic and cook 30 seconds.
- Stir in tomato paste, Dijon, and paprika; cook 30–60 seconds to deepen flavor.
- Sprinkle flour over vegetables; stir and cook 30 seconds. Gradually whisk in broth and Worcestershire sauce, simmering 3–4 minutes until slightly thickened.
- Return cooked turkey to the pan; simmer 2–3 minutes to blend flavors. Remove from heat.
- Stir in Greek yogurt, then lemon juice and parsley. Adjust seasoning with salt and pepper. Thin with a splash of broth if needed.
- Serve stroganoff over cooked noodles or rice. Let rest 2 minutes before serving.
Nutrition
Calories: 280kcalCarbohydrates: 9gProtein: 29gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 470mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 400IUVitamin C: 5mgCalcium: 60mgIron: 2mg
Notes
Crockpot: Brown turkey and onions; transfer to slow cooker with mushrooms, broth, tomato paste, Dijon, paprika, and Worcestershire. Cook LOW 3–4 hrs. Stir in cornstarch slurry last 15 min, fold in yogurt off heat.
Thicker sauce: Simmer 2–3 extra minutes or add 1 tsp cornstarch slurry.
Richer: Add 1 Tbsp butter before serving.
Leftovers: Cool and refrigerate promptly; reheat gently with a splash of broth.
Alternate Methods: Oven Bake (Casserole): Toss with par-cooked egg noodles; bake 375°F (190°C) 15–20 min covered, uncover 5 min, stir in yogurt after baking.
Air Fryer Meatball Hack: Mix turkey with 1/4 cup breadcrumbs, 1 egg, 1/2 tsp paprika, salt, and pepper; air-fry 380°F (193°C) 9–11 min to 165°F (74°C), then simmer meatballs in sauce.
Thicker sauce: Simmer 2–3 extra minutes or add 1 tsp cornstarch slurry.
Richer: Add 1 Tbsp butter before serving.
Leftovers: Cool and refrigerate promptly; reheat gently with a splash of broth.
Alternate Methods: Oven Bake (Casserole): Toss with par-cooked egg noodles; bake 375°F (190°C) 15–20 min covered, uncover 5 min, stir in yogurt after baking.
Air Fryer Meatball Hack: Mix turkey with 1/4 cup breadcrumbs, 1 egg, 1/2 tsp paprika, salt, and pepper; air-fry 380°F (193°C) 9–11 min to 165°F (74°C), then simmer meatballs in sauce.
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