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This simple and delicious one-pot ground turkey stroganoff is a simple hearty meal with everything cooked in one dish. Easy cleanup, minimal prep and a comforting meal the whole family will love. Added tang with a bit of cream cheese makes this creamy sauce the very best!
Calling this new turkey stroganoff a one pot wonder–but that doesn’t mean it should be a one and done kind of dish. This one NEEDS to be in your weekly dinner recipe rotation!
So easy to make and a delicious twist on a classic beef stroganoff, and made all as a simple one pot meal! Doesn’t get any better than this!
Love ground turkey meals? Make sure to check out my other favorites including this Ground Turkey Sweet Potato Skillet, Ground Turkey Spaghetti Sauce, Ground Turkey Enchiladas or my all time favorite, this Ground Turkey Teriyaki Stir Fry!
Why You Will Love This Ground Turkey Stroganoff
- It’s made in one pot.
- Minimal prep required.
- Great as leftovers.
- A healthy-ish variation on a classic dish.
- Super simple to vary the flavor, veggies and more!
Ingredient Notes
See the full list of ingredients with measurements below in the recipe card.
- I strongly suggest using full fat sour cream and cream cheese in this turkey stroganoff recipe. Full fat dairy products are less likely to curdle when heated.
- You could use plain Greek yogurt in place of the sour cream however, use full fat as suggested for this as well!
- I prefer using either a 93% or 85% lean ground turkey. My grocery sells leaner versions as well but I find going too lean lacks flavor and the meat becomes tough and dry more easily.
- This ground turkey stroganoff has only been tested with egg noodles to date. I have not used another type of pasta. Egg noodles cook a bit faster than a lot of classic pastas. If you try to use a different kind of noodle, please stay close to the pot to make sure you don’t overcook them
- You can use another broth if preferred. I always have low sodium chicken broth on hand so it’s what I use. Beef broth didn’t make sense to me since this has poultry. If you can get your hands on some turkey broth, use that! Stock will work as well.
Recipe Variations and Add-Ins
- add in more veggies! I put spinach in the ingredients since I was always adding it in. Feel free to add in some peas, maybe some broccoli, and more!
- vary the meat: you can certainly use ground beef, but I like using the turkey as it doesn’t need to be drained–if using beef, make sure to drain after browning. Ground chicken could also be used.
- play with seasoning or fresh herbs: classic stroganoff sauce is usually a combination of sour cream, broth, onions, mushrooms, and often mustard, and sometimes Worcestershire sauce. Many different herbs and seasoning can add to this dish such as oregano, a touch of Italian seasoning, and perhaps some other fresh herbs chopped and stirred in.
Step-By-Step Instructions
Step 1: Heat a large skillet or pan to medium-high heat. Add the butter and allow it to melt. Add in the onion and garlic and sauté until the onions begin to become slightly translucent.
Step 2: Scoot the onions to one side and add the ground turkey, breaking it down into smaller pieces. Stir occasionally, combining the meat and onions.
Step 3: Before the turkey is fully cooked, add in the mushrooms, Worcestershire sauce, thyme, paprika, salt, and pepper. Sauté until the mushrooms are slightly softened and the turkey is cooked through and no longer pink.
Step 4: Once the turkey is cooked, add the broth and the dijon mustard to the pan and shift to medium heat. Allow to come to a light boil. Add in the pasta and press it into the broth. It is ok if the pasta is not fully covered by the broth.
Step 5: Simmer the pasta about 7-9 minutes or until the egg noodles are al dente*. (See recipe tips or notes on cook time for egg noodles)
Step 6: When pasta is cooked al dente, shift the heat to low and stir in the cream cheese and sour cream. Stir gently until smooth and creamy. Add in spinach if desired and allow to wilt.
Recipe Tips
- You can adjust the amount of broth as needed. If it seems like too much of the broth is cooking down, you can add another 1/4 cup or more if you would like. You can also use some extra broth to thin out the sauce in the end.
- Not all egg noodles cook the same. There are some egg noodles that cook much faster than others. You will want to really stay close to the pot once you add the pasta in and test it every few minutes so as not to overcook it!
- If you have pasta that is already cooked, you can still make this recipe. Lessen the broth amount to about 11/2 cups. Simmer the meat and mushrooms until the mushrooms are desired texture. Add in the cream cheese, sour cream and spinach before you add the noodles. Adjust the thickness of the sauce by adding more sour cream or cream cheese to thicken or more broth to thin it out.
Storage
Store leftovers for about 3-4 days in an airtight container. You can add an extra splash of broth or even some heavy cream if the sauce when reheating if desired.
To freeze, I suggest only making the meat and sauce and freezing it without the pasta. Store it once fully cooled off in a freezer safe container for up to 3 months. You can freeze this turkey stroganoff with the pasta, but the texture of the pasta is not quite the same after thawing.
Other One-Pot Recipes
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One-Pot Ground Turkey Stroganoff
Ingredients
- 2 T unsalted butter
- ½ yellow onion, small diced
- 2-3 garlic cloves, minced
- 1 lb ground turkey
- ½ tsp each: dried thyme and paprika
- ½ tsp pepper
- ½ tsp sea salt, more or less to taste
- 3½ c chicken broth
- 1 lb sliced mushrooms
- 2 tsp Worcestershire sauce
- 1/2 lb wide egg noodles, uncooked
- 1½ tsp Dijon mustard
- â…“ c sour cream, more as desired
- 1 oz cream cheese
- 1½ c baby spinach, optional
- 1 T chopped fresh parsley
Instructions
- Heat a large skillet or pan to medium-high heat. Add the butter and allow it to melt. Add in the onion and garlic and sauté until the onions begin to become slightly translucent.
- Scoot the onions to one side and add the ground turkey, breaking it down into smaller pieces. Stir occasionally, combining the meat and onions.
- Before the turkey is fully cooked, add in the mushrooms, Worcestershire sauce, thyme, paprika, salt, and pepper. Sauté until the mushrooms are slightly softened and the turkey is cooked through and no longer pink.
- Once the turkey is cooked, add the broth and the dijon mustard to the pan and shift to medium heat. Allow to come to a light boil. Add in the pasta and press it into the broth. It is ok if the pasta is not fully covered by the broth.
- Simmer the pasta about 7-9 minutes or until the egg noodles are al dente*.
- When pasta is cooked al dente, shift the heat to low and stir in the cream cheese and sour cream. Stir gently until smooth and creamy. Add in spinach if desired and allow to wilt.
- Top with freshly chopped parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This one pot meal has become a family favorite in our house. If you try it, let me know how you like it! Thanks!