One-Pot Ground Turkey Stroganoff

Skillet with ground turkey stroganoff with egg noodles and mushrooms and topped with chopped parsley.

5 from 1 vote

One-Pot Ground Turkey Stroganoff

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!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

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
⅓ 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

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.

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.

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