Turkey Stroganoff- a rich and creamy mushroom meat sauce that’s lightened up by using ground turkey and served on top of egg noodles.
November 29, 2020 by Nicole Collins
Have I ever told you about the taste tests we used to do at work?
Ahhh…the good ol’ days when it wasn’t frightening to touch something that someone else had also touched.
Anyways, we use to do these “sensory tests” back in the days when we went into the office. Sometimes, it would be a taste test. Sometimes, we’d sit in a room with red light to see if we could tell which 2 of 4 items were the same. Sometimes, it would be a test that measured the squeezability of a bottle.
They were so fun! There would be days when we’d get 3 tests in one day.
We got to sample a lot of yummy things in those tests; and sometimes, we could get away without having to get lunch. But, there are a few tastes tests that were so delicious, they’ve changed me as a person.
On the top 3 most delicious things we ate in that room are buffalo chicken dip, green bean casserole, and beef stroganoff.
Now, I’m not saying that I miss entering the world and having to go into the office or anything. But, I sure do miss those sensory tests. So, I did my thing and recreated some of the magic at home.
So today, we’re making Turkey Stroganoff!
At it’s core, stroganoff is a Russian dish that’s meant to be prepared with beef and sour cream. But as interpretations of the dish have changed from culture to culture over the years, the version that we know today most commonly has mushrooms and onions added to the sauce, as well. So, that’s how we’re making ours today!
Let’s start with the meat. I’m not a huge beef eater overall, so I opted to lighten up the protein a little bit and swap the beef out for ground turkey. Growing up, my mom used to make the boxed hamburger helper, put sour cream in it, and call it stroganoff. So to me, having ground meat in this dish reminds me of my childhood.
For the veggies, we’re going to cook up some mushrooms and onions in butter until they start to caramelize, then finish them with some garlic. Now, we all know that I’m not eating mushrooms if they’re not chopped up into itty bitty pieces. And, I actually think that works better here. The mushrooms almost blend in with the ground meat, and I kind of love that. But, if you don’t have an issue with the texture of mushrooms, feel free to leave them sliced.
After our meat and veg are cooked, we’re going to create our sauce. We’re going to use some white wine to add a little depth to the sauce, some flour to help thicken the sauce, some chicken stock to make the sauce, and some worcestershire to add a little umami and help give this sauce a little bit of a beefy vibe without using any beef. Then, once the sauce has completely come together, we’ll stir in a nice cup of full fat sour cream until it’s just heated through in the sauce.
While our sauce is going, we can have our egg noodles cooking simultaneously. Egg noodles are classic in this dish, and I really don’t think there’s another choice. There’s a richness to an egg noodle that can’t be beat. And, it’s the perfect size and shape to stand up to our thick and meaty sauce.
When we’re ready to eat, we’ll load up our noodles with sauce, give the whole thing a sprinkle of chives for color, and get ready to dig in. This plate of food is basically the definition of comfort food. It’s warm and creamy and rich and hearty and loaded with flavor. Considering we used pretty basic and humble ingredients, we really have absolute deliciousness sitting in front of us with this one.
Ok, everyone. I’m in definite comfort food mode right now. So stay tuned for more soul warming recipes.
Enjoy, and let’s eat!
Serves: 6 Print
1 tbsp olive oil
1 ½ lbs ground turkey
1 tsp salt, plus more to taste
½ tsp pepper, plus more to taste
2 tbsp unsalted butter
1 onion, diced
8 oz baby bella mushrooms, chopped
3 cloves garlic, minced
½ cup dry white wine
3 tbsp flour
1 ½ cups low sodium chicken stock
1 tbsp worcestershire sauce
1 cup full fat sour cream
12 oz egg noodles
minced chives, for garnish
Heat olive oil in a large saute pan over medium high heat. Add ground turkey, 1 tsp salt, and ½ tsp pepper. Cook until turkey is no longer pink. Remove turkey from the pan, and drain any leftover drippings.
Add butter to the pan, and reduce the heat to medium. When the butter has melted, add onions, and cook for 3-4 mins until they start to soften. Add in the mushrooms, and cook for 7-8 mins until the veggies start to brown and caramelize. Add garlic, and cook until fragrant, about 1 minute.
Add wine to the pan. Cook until the wine has mostly evaporated, about 5-6 mins, making sure to scrape up any browned bits from the bottom of the pan. Once the wine has evaporated, add the turkey back to the pan. Add flour, stir to combine, and cook for about 1 minute to cook off the raw flour taste. Stir in the chicken stock, worcestershire sauce, and a pinch of salt and pepper. Bring to a simmer, and simmer for 5-6 mins until the sauce has thickened.
Meanwhile, cook egg noodles in salted water until al dente according to package directions. Drain.
After the sauce has thickened, reduce the heat to low. Stir in the sour cream until fully incorporated, and cook for 1-2 mins until the sour cream has heated through. Remove from heat.
To serve, layer noodles in a serving bowl. Top with stroganoff sauce. Garnish with minced chives, if desired. Serve!
*Feel free to omit the wine, if necessary. It does not need to be replaced.
*Try to time the cook of the noodles so that they're ready to go at the same time that the sauce is ready. That way, the noodles won't have to sit undressed for too long which can make them a little tacky.
*Full fat plain greek yogurt can be substituted for the sour cream. However, sour cream is traditional in this dish.