I still remember the first time I made Turkey Stroganoff—it was a total game-changer for weeknight dinners. I had a busy evening ahead, juggling work and kids, and wanted something warm, comforting, and quick. A friend recommended Turkey Stroganoff, saying it was an easy switch from the classic beef version but lighter and just as creamy. I was skeptical at first but gave it a try, and from that night forward, Turkey Stroganoff became a regular in my recipe rotation. The balance of tender turkey, earthy mushrooms, and that smooth sour cream sauce just hits the spot every time.
What makes this Turkey Stroganoff recipe special is how approachable it is for everyday cooking. You don’t need fancy ingredients or hours in the kitchen. Plus, it feels like a cozy hug on a plate—perfect for feeding hungry family or impressing friends without fuss. Whether I’m making a quick weeknight meal or preparing for a casual get-together, Turkey Stroganoff brings everyone together with its homey appeal.
If you’re a home cook looking for a reliable, satisfying dish that plays well with simple pantry staples, give this Turkey Stroganoff a shot. I promise, once you make it a couple of times, it’ll be just like my current favorite weeknight fix—and who knows, it might even become a family favorite for you too.
What You’ll Need:
- 1 pound ground turkey – lean is best, but 93% lean works well; no problem if you find turkey breast meat finely chopped instead.
- 8 oz mushrooms, sliced – cremini or white button mushrooms both add great flavor here.
- 1 small onion, finely chopped – enhances the base; you can swap with shallots if you have them.
- 2 cloves garlic, minced – fresh garlic brings necessary depth; garlic powder can work in a pinch.
- 2 tablespoons olive oil or butter – either works; butter adds richness if you want a creamier turkey stroganoff.
- 1 cup low-sodium chicken broth – low-sodium keeps flavor balanced; vegetable broth is a solid substitute.
- 1 tablespoon Worcestershire sauce – find this in the regular condiment or spice aisle; it adds umami punch.
- 1 teaspoon paprika – easy to find; smoked paprika adds a nice touch if you want a twist.
- 1 cup sour cream – the key to creamy turkey stroganoff; plain Greek yogurt can swap here if you prefer lighter.
- Salt and pepper – to taste.
- Fresh parsley, chopped (optional) – for garnish and a bit of brightness.
- Cooked egg noodles or rice, for serving.
This Turkey Stroganoff uses ingredients you probably already have—because good cooking shouldn’t require a special trip to the store. I always keep a small pack of mushrooms and sour cream ready for this dish. My secret is adding a bit extra paprika and Worcestershire sauce—it really amps up the flavor without any extra effort.
Budget-wise, Turkey Stroganoff stays affordable since ground turkey is often cheaper than beef, and mushrooms go a long way to deepen the dish’s taste. If you have leftover cooked turkey or want to turn this into a quick Ground turkey stroganoff fix, that works just as well.
For prep, slice your mushrooms and chop your onions first so they’re ready when the pan heats. Multitasking like this saves time and keeps dinner moving. If you end up with extra sour cream, store it in an airtight container and use it for morning dips or creamy dressings later.
Let’s Cook It Together!
- Heat your olive oil or butter in a large skillet over medium heat. Once hot, add the chopped onions and sauté until they soften and turn translucent—about 3 to 4 minutes. This step builds a flavorful base for your Turkey Stroganoff.
- Add the minced garlic to the onions and cook for another minute until fragrant. Your kitchen will start smelling amazing right now!
- Toss the sliced mushrooms into the pan. Cook about 5 minutes, stirring occasionally, until mushrooms have released their moisture and start to brown. This deepens the flavor and keeps the turkey stroganoff rich.
- Crumble in the ground turkey, spreading it across the pan. Let it brown without stirring too much for the first couple of minutes—that helps get a nice texture. Keep breaking up the meat as it browns fully, about 6-7 minutes.
- Season the turkey, mushrooms, and onions with salt, pepper, paprika, and Worcestershire sauce. Stir well to combine. This step is key to layering flavor in your Turkey Stroganoff.
- Pour in the chicken broth; bring it to a gentle simmer. Cook for about 8-10 minutes, stirring occasionally, until the broth reduces slightly and thickens. If your Turkey Stroganoff looks too wet here, be patient—it will thicken as the broth reduces.
- Lower the heat and stir in the sour cream until everything is creamy and smooth. Do this gently to avoid curdling. This is where your Turkey Stroganoff turns luscious and comforting.
- Taste for seasoning and adjust salt or pepper as needed. This final tweak is the difference between good and “I want seconds” turkey stroganoff.
- Serve your Turkey Stroganoff hot over cooked egg noodles, rice, or even mashed potatoes. Garnish with a sprinkle of fresh parsley if you want to make it look special—though your family will be happy before that step.
From start to finish, this Turkey Stroganoff takes me about 30-35 minutes. While it cooks, I like to boil the noodles or rice simultaneously. Managing both at once makes dinner time feel less hectic.
If you’re curious about a twist on this, I’ve also tried this as a Turkey Stroganoff with mushrooms and spinach for a green boost. It was delicious and healthy.
How to Serve & Enjoy It!
This Turkey Stroganoff shines when served with simple sides that soak up the creamy sauce. Egg noodles are classic for a reason—they hold sauce beautifully. Rice works great too, especially if you want a gluten-free option.
For a fresh touch, I usually serve a crisp green salad alongside, like mixed greens with a lemon vinaigrette. The acidity cuts through the richness of the creamy turkey stroganoff nicely.
I often make this dish for cozy nights at home or casual weekend dinners with friends. It’s a real crowd-pleaser without requiring me to fuss over the kitchen.
When I have leftovers, Turkey Stroganoff reheats well in the microwave or stovetop over low heat—just add a splash of broth if it feels thick. Leftover Turkey Stroganoff also works fantastic stuffed into bell peppers or wrapped in puff pastry for a fun twist.
For seasonal variation, I’ve made a fall version adding roasted butternut squash and sage to my Turkey Stroganoff recipe. It felt like an upgrade perfect for chilly evenings.
Every time I’ve served this recipe at a dinner, guests comment on how creamy and flavorful the turkey stroganoff is—one friend even called it “restaurant worthy!” If your family loves this, they’ll also enjoy checking out another favorite, like my Turkey burger chili or Turkey medallions with orange teriyaki sauce.
Your Questions Answered
Can I make this Turkey Stroganoff ahead of time?
Absolutely! Turkey Stroganoff actually tastes better the next day once flavors meld. Cool it, store covered in the fridge for up to 3 days, then reheat gently on the stove. Add a splash of broth or water if it’s too thick.
What’s the best substitute for sour cream in Turkey Stroganoff?
Plain Greek yogurt can replace sour cream in a pinch. Just add it off heat at the end to avoid curdling. Some cooks also use crème fraîche for richness, but Greek yogurt keeps this version healthy.
Can I use ground chicken instead of ground turkey?
Yes! Ground chicken works similarly but might be slightly milder. You may want to add a touch more paprika or Worcestershire sauce for extra flavor.
How do I adjust the recipe for more or fewer servings?
This Turkey Stroganoff scales nicely. Just multiply or divide ingredients proportionally. Cooking times may vary a bit—keep an eye on the broth reducing stage.
Is this Turkey Stroganoff healthy?
This is definitely a healthy turkey stroganoff option, using lean meat and plenty of mushrooms. For an even lighter this Turkey Stroganoff, swap sour cream for low-fat yogurt and serve with whole grain noodles or cauliflower rice.
Can I freeze Turkey Stroganoff?
I don’t recommend freezing because the sour cream sauce can separate and turn grainy after thawing. Best to enjoy fresh or refrigerated leftovers within a few days.
Do you have a tip for making the sauce extra creamy?
Patience during the broth reduction stage is key. Also, stirring in sour cream off the heat helps keep the sauce smooth. My kitchen pointer? Use full-fat sour cream—that richness really makes this Turkey Stroganoff stand out.
If you want to try a one-pot twist, check out this reliable One-Pot Ground Turkey Stroganoff from Lemons & Zest. Or for a homemade gravy take, here’s a Turkey Stroganoff Recipe with Homemade Gravy that’s worth saving.
Final Thoughts
This Turkey Stroganoff holds a special place in my recipe collection because it’s tasty, manageable, and easily fits into everyday life. It’s the kind of meal that keeps family happy and invites guests to linger over dinner.
My Best Turkey Stroganoff Tips are:
- Use fresh mushrooms and give them time to brown—they add essential depth.
- Season well with paprika and Worcestershire sauce for layered flavor.
- Stir in sour cream gently and off the heat to keep the sauce silky.
I’ve tested a couple of variations: a turkey stroganoff with mushrooms and spinach for added greens, a ground turkey stroganoff that’s quicker on a busy night, and one where I swap the sour cream with Greek yogurt for a lighter version. The creamy turkey stroganoff with mushrooms remains the crowd-favorite, hands down.
I encourage you to make this your own. Adjust seasoning, try different sides, or sneak in extra veggies. What matters most is you feel confident and enjoy cooking the dish. I hope your kitchen smells as inviting as mine does when Turkey Stroganoff is cooking and that everyone at your table asks for seconds.
If you’re looking for more tasty ground turkey ideas, be sure to check out my honey garlic ground turkey recipe or the turkey medallions with orange teriyaki sauce. And if you love hearty comfort meals, pair your Turkey Stroganoff night with a bowl of turkey burger chili for a true turkey trifecta.
Ready to get cooking? Your Turkey Stroganoff adventure awaits—and trust me, it’s well worth it. You’ve got this!
Turkey Stroganoff
Turkey Stroganoff is a creamy, savory dish featuring tender turkey strips in a rich mushroom sauce, perfect for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb turkey breast, thinly sliced
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- 2 tsp Dijon mustard
- 1 tbsp all-purpose flour
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Egg noodles or rice, cooked (for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add turkey slices and cook until browned and cooked through, about 5-7 minutes. Remove turkey and set aside.
- In the same skillet, add onion and sauté until translucent, about 3 minutes.
- Add garlic and mushrooms, cooking until mushrooms are softened and browned, about 6 minutes.
- Sprinkle flour over the vegetables and stir well to combine, cooking for 1 minute to remove raw flour taste.
- Slowly pour in chicken broth while stirring to prevent lumps. Bring mixture to a gentle simmer and cook until slightly thickened, about 3-4 minutes.
- Reduce heat to low, stir in sour cream and Dijon mustard until smooth.
- Return turkey to the skillet, stirring to coat with the sauce. Heat through for 2-3 minutes. Season with salt and pepper to taste.
- Serve turkey stroganoff over cooked egg noodles or rice, garnished with fresh parsley.
Notes
For a lighter version, substitute sour cream with Greek yogurt and serve with whole wheat noodles or quinoa.