Creamy Turkey Stroganoff

$- 1 lb turkey breast, thinly sliced into strips - 1 cup mushrooms, sliced (cremini or button) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup low-sodium chicken broth - 1 cup sour cream - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Fresh parsley, chopped - 8 oz egg noodles or your choice of pasta The main ingredients of this creamy turkey stroganoff make it rich and tasty. Turkey breast is lean, so it cooks quickly and stays juicy. The mushrooms add a nice earthiness. Onions and garlic give a sweet, savory base to the dish. Next, we have the broth and sour cream. Using low-sodium chicken broth keeps the salt level in check. Sour cream creates that creamy texture we love. For seasoning, smoked paprika adds depth. Dried thyme brings a warm herbal note. Fresh parsley not only adds color but also a refreshing taste as a garnish. Lastly, you need pasta. Egg noodles are perfect for this dish. They soak up the sauce well. If you prefer, you can use other pasta types too. Just make sure to cook them al dente for the best texture. These simple ingredients come together to create a delicious meal that anyone can make. {{ingredient_image_2}} To cook the egg noodles, fill a large pot with water. Add a good amount of salt to the water. Bring it to a rolling boil. Once boiling, add the noodles. Cook them according to the package instructions. This usually takes about 7-9 minutes for al dente. Al dente means the pasta is firm but not hard. Drain the noodles and set them aside. Save a little pasta water in case you want to adjust the sauce later. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the thinly sliced turkey breast. Season with salt and black pepper. Sauté for about 5-7 minutes. Stir occasionally until the turkey is golden brown and cooked through. This helps avoid dryness in the turkey. Once done, remove the turkey from the skillet and place it on a plate to keep it warm. In the same skillet, add the finely chopped onion. Sauté for about 3-4 minutes until it softens. Next, add the minced garlic and sliced mushrooms. Cook these for about 5 minutes. Stir often until the mushrooms turn golden brown. This step is key as it helps release their moisture, adding flavor to the dish. Now, sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture. Stir it in well to coat the vegetables. Cook for about 1 minute to remove the raw flour taste. Gradually whisk in 1 cup of low-sodium chicken broth. Keep stirring to prevent lumps. This will create a nice base for your sauce. Next, stir in 1 teaspoon of smoked paprika and 1 teaspoon of dried thyme. Bring this mixture to a gentle simmer. Let it cook for about 5 minutes. This allows the sauce to thicken slightly and the flavors to meld together. Stir occasionally to avoid sticking to the pan. Now, lower the heat to a gentle simmer. Stir in 1 cup of sour cream. Mix it until the sauce looks creamy and well blended. Add the cooked turkey back into the skillet. Mix everything together thoroughly. Let it simmer for an additional 2-3 minutes to heat through. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency. To avoid common mistakes, aim for tender turkey. Overcooking makes it dry. Cook just until golden brown. For a creamy sauce, use sour cream at the end. Stir it in slowly. For texture, sprinkle flour over the mushrooms. This helps thicken the sauce. Whisk in the broth slowly to avoid lumps. Let it simmer gently. This builds a nice, thick sauce. For a flavor boost, add garlic powder or extra spices. Smoked paprika adds depth. You can also try a pinch of cayenne for heat. Fresh herbs like parsley or thyme brighten the dish. Add them at the end for a fresh taste. Pair this stroganoff with egg noodles or a side of steamed veggies. Broccoli or green beans work well. For presentation, serve in deep bowls. Top with chopped parsley for color. A sprinkle of black pepper adds a nice touch too. Pro Tips Use Fresh Herbs: Fresh parsley or thyme can elevate the dish with a burst of flavor. Add them at the end for the best taste. Cook Noodles Al Dente: Ensure your noodles are cooked al dente for the best texture; they will continue to absorb sauce as they sit. Adjust Thickness: If your sauce is too thick, gradually add reserved pasta water until you reach your desired consistency. Leftover Turkey Hack: This recipe is perfect for using up leftover turkey after holidays. Just skip the sautéing step for a quicker meal! {{image_4}} You can switch the turkey for chicken or beef. Both meats work well in stroganoff. If you prefer a vegan dish, try using plant-based crème. This gives you the creamy texture without dairy. While egg noodles are classic, you can use gluten-free pasta. Rice noodles or quinoa pasta also taste great. These options make it easy for those with dietary needs. Try different shapes like fusilli or penne for fun. To add more nutrition, include veggies like spinach or bell peppers. These not only boost flavor but also add color. You can also play with spices. Try a pinch of chili powder or some Italian herbs for a new twist. To keep your creamy turkey stroganoff fresh, store it in the fridge. Let it cool to room temperature before placing it in an airtight container. This helps to keep the flavors intact and avoids moisture loss. I recommend using glass or BPA-free plastic containers. They seal well and help prevent spills. If you want to save some stroganoff for later, freezing is a great option. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. To reheat, thaw it in the fridge overnight. Heat it in a pan over medium-low heat. Add a splash of chicken broth or water to help restore creaminess. In the fridge, creamy turkey stroganoff lasts about 3 to 4 days. Keep an eye out for signs of spoilage. If it smells off or looks discolored, it's best to toss it. Always trust your senses. Fresh food is key to great taste! Turkey stroganoff is a creamy dish made with turkey, mushrooms, and onions. It has a rich sauce that is often served over egg noodles or pasta. The dish is inspired by the classic beef stroganoff but uses turkey for a lighter option. It’s comforting, filling, and perfect for a quick weeknight dinner. Yes! You can easily make turkey stroganoff gluten-free. Use gluten-free pasta instead of egg noodles. For the sauce, replace all-purpose flour with cornstarch or a gluten-free flour blend. Just mix the cornstarch with a little cold water before adding it to the sauce to avoid lumps. Check your chicken broth to ensure it’s gluten-free as well. To thicken the sauce, you can use a few methods. Add a little more flour or cornstarch mixed with water to the sauce. Another option is to let the sauce simmer longer, which helps it reduce and thicken. If you prefer a creamier texture, you can also stir in some cream cheese. Absolutely! You can prepare turkey stroganoff ahead of time. Cook the turkey and sauce, then store them in the fridge. When you’re ready to eat, simply reheat it on the stove. Cook the pasta fresh when serving to keep it from getting soggy. If you don’t have sour cream, there are good substitutes. Plain yogurt works well and gives a similar tang. You can also use cream cheese, thinned with a little milk. Another option is to mix buttermilk with some heavy cream for a creamy texture. You learned how to make a tasty Turkey Stroganoff with simple steps. We covered key ingredients like turkey, mushrooms, and seasonings for flavor. I shared tips for cooking noodles and sautéing turkey and veggies just right. You can even customize the dish with different proteins and pasta types. Don’t forget storage tips to keep your meal fresh. Now, you’re ready to create a comforting dish that friends and family will love. Enjoy experimenting and make it your own!$

A delicious and creamy turkey stroganoff served over egg noodles, perfect for a comforting meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 lb turkey breast, thinly sliced into strips
1 cup mushrooms, sliced (preferably cremini or button)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 tablespoons olive oil
to taste salt and black pepper
for garnishing fresh parsley, chopped
8 oz egg noodles or your choice of pasta

Instructions

Fill a large pot with water, season it generously with salt, and bring it to a boil. Once boiling, add the egg noodles. Cook according to the package instructions, typically around 7-9 minutes, until al dente. Drain the noodles and set aside, reserving a little pasta water in case you need to adjust the consistency later.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the strips of turkey breast and season with salt and black pepper. Sauté for about 5-7 minutes, stirring occasionally, until the turkey is golden brown and cooked through. Remove the turkey from the skillet and set it aside on a plate.
In the same skillet, add the finely chopped onion. Sauté for 3-4 minutes, or until it becomes soft and translucent. Next, add the minced garlic and sliced mushrooms. Continue to cook, stirring occasionally, until the mushrooms are golden brown and have released their moisture, about 5 minutes.
Sprinkle the flour evenly over the mushroom mixture, stirring to incorporate and coat the vegetables. Cook for about 1 minute to remove the raw flour flavor. Gradually whisk in the chicken broth while stirring continuously to ensure there are no lumps.
Stir in the smoked paprika and dried thyme. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly. Stir occasionally to prevent sticking.
Lower the heat to a gentle simmer. Stir in the sour cream until the sauce is creamy and well blended. Reintroduce the cooked turkey to the skillet, mixing everything together thoroughly. Allow the mixture to simmer for an additional 2-3 minutes to heat through. If the sauce is too thick, add a bit of reserved pasta water for desired consistency.
You can either toss the cooked noodles directly into the creamy turkey mixture, ensuring they are coated well, or serve the turkey stroganoff over a bed of noodles in individual bowls.
Sprinkle the dish with freshly chopped parsley for a pop of color and fresh flavor before serving.

Notes

Add reserved pasta water to adjust sauce consistency if needed.

Keyword creamy, dinner, pasta, stroganoff, turkey