Description
This One-Pot Ground Turkey Stroganoff is a hearty and comforting dish perfect for a quick weeknight dinner. Ground turkey is sautéed with onions, garlic, and mushrooms, then simmered with egg noodles in a savory chicken broth infused with Worcestershire sauce and spices. Finished with creamy sour cream, cream cheese, and fresh spinach, this stroganoff is rich, flavorful, and easy to prepare all in one pan.
Ingredients
Proteins and Dairy
- 1 lb ground turkey
- 2 T unsalted butter
- ⅓ cup sour cream
- 1 oz cream cheese
Vegetables
- ½ yellow onion, small diced
- 2-3 garlic cloves, minced
- 1 lb sliced mushrooms
- 1½ cups baby spinach (optional)
- 1 T chopped fresh parsley
Pantry and Spices
- ½ tsp dried thyme
- ½ tsp paprika
- ½ tsp sea salt (adjust to taste)
- ½ tsp black pepper
- 3½ cups chicken broth
- 2 tsp Worcestershire sauce
- ½ lb wide egg noodles (uncooked)
- 1½ tsp Dijon mustard
Instructions
- Prepare Aromatics: Heat a large skillet or pan over medium-high heat and add the butter. Once melted, add the diced onion and minced garlic. Sauté until the onions become slightly translucent and fragrant, about 3-4 minutes.
- Cook the Turkey: Push the sautéed onions to one side of the pan and add the ground turkey. Break it down into smaller pieces with a spatula and stir occasionally to combine with the onions, cooking until it is partially cooked but not fully done.
- Add Mushrooms and Seasonings: Before the turkey is completely cooked, add the sliced mushrooms, Worcestershire sauce, dried thyme, paprika, salt, and pepper. Continue to sauté until the mushrooms are slightly softened and the turkey is fully cooked through, no longer pink inside.
- Add Broth and Mustard: Pour in the chicken broth and stir in the Dijon mustard. Reduce the heat to medium and bring the mixture to a light boil.
- Cook the Noodles: Add the uncooked wide egg noodles directly into the broth. Press them down gently to submerge as much as possible, but it’s okay if some noodles aren’t fully covered. Simmer for 7 to 9 minutes, stirring occasionally, until the noodles are al dente.
- Finish with Cream and Spinach: Lower the heat to low and stir in the cream cheese and sour cream until the sauce is smooth and creamy. Add the baby spinach if desired and cook just until it wilts, about 1-2 minutes.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the stroganoff and serve warm. Enjoy your comforting and creamy one-pot meal!
Notes
- Use ground turkey breast for a leaner option.
- Adjust salt and pepper according to taste, especially if using salted broth.
- For a richer flavor, use full-fat sour cream and cream cheese.
- Add spinach last to prevent it from overcooking and losing its vibrant color.
- If you prefer a thicker sauce, reduce the broth amount slightly or simmer uncovered for a few minutes before adding cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
