This One-Pot Turkey Stroganoff is a lighter take on the comforting dish. Creamy mushrooms, ground turkey, and noodles come together in just about 30 minutes for an easy and satisfying weeknight meal!
There is something so satisfying to me about stroganoff dishes. Mushrooms, meat, and noodles in a creamy sauce–what’s not to love? And all in one pot for easy cleanup.
I always have a list of one-pot meals that I can throw together on those days when I don’t feel like cooking.
Takeout seems like the best option after a long day, but a dish like this takes less time than it does to order and wait for that “fast food.” And you feel much better about your decision the next day!
My Beef Stroganoff Bubble-Up is a favorite, but I wanted to go with something more like the classic dish. This is honestly so easy to make and packed full of nutritious ingredients.
Just look at all of the creamy goodness! It totally brings me back to my college years, eating Hamburger Helper to save money.
When Jeff and I first started dating, we were so broke that we made Hamburger Helper using chopped up hotdogs because we couldn’t afford ground meat. I DO NOT advise doing that. Lol.
But I do like a budget-friendly and easy meal, which is why I can appreciate products like Hamburger Helper.
Honestly, though, this One-Pot Turkey Stroganoff is still inexpensive, easy, and–best of all–much healthier for you than the boxed stuff. You really can’t beat a one-pot meal like this one.
Most of the ingredients are pantry staples. Make sure you have the following ingredients on hand to throw this together, even if you didn’t plan to:
PANTRY
8 ounces egg noodles
1 box of fat-free chicken stock
Worcestershire sauce
Flour
1 Onion
Garlic cloves
Paprika, dried thyme, kosher salt, ground black pepper
REFRIGERATOR
Nonfat, plain Green yogurt
Light cream cheese
These are all ingredients that I always have on hand, so all I need to pick up at the store is 99% Fate free ground turkey and 10 ounces of mushrooms.
I tend to buy ground turkey on sale and freeze it, so chances are I’ll even have the turkey already. Just pick up some mushrooms and I’m good to go!
Another great plus–the leftovers are even better than the first time you make it! So this is a great lunch-prep recipe as well.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there.
This One-Pot Turkey Stroganoff is a lighter take on the comforting dish and comes together in just about 30 minutes!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Servings: 5
Calories: 338kcal
Author: Geri
Ingredients
1pound99% fat free ground turkey
8ouncesdried egg noodles
10ouncescremini mushrooms, sliced
1medium onion, chopped
3clovesgarlic, minced
2tbspall purpose flour
1tsppaprika
1tspdried thyme
1tspkosher salt
1/2tspground black pepper
1tbspWorcestershire sauce
3 1/2cupsfat free chicken stock
2 ounceslight cream cheese
1/2cupfat free, plain Greek yogurt
Instructions
In a large Dutch oven or stock pot, sauté mushrooms and onions in cooking spray until slightly brown and soft, about 5 minutes.
Add ground turkey, garlic, flour, paprika, thyme, salt, and pepper. Cook until turkey is crumbled and brown, about 5 minutes.
Add Worcestershire sauce, chicken stock, and egg noodles to the pan. Gently mix together until egg noodles are submerged in the liquid.
Bring to a boil, then cover and lower the heat to a simmer. Cook for about 10-15 minutes, or until noodles are tender but not mushy.
Remove from heat and gently stir in cream cheese and yogurt. Continue to stir until cream cheese is completely melted.
Set plan aside, partially covered, for about 5-10 minutes, or until most of the liquid has absorbed into the noodles. Taste for seasoning and add more salt and pepper, if needed.
Notes
Serving size: 1 1/3 cup
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically)
WW Green SmartPoints: 8 per serving
WW Blue SmartPoints: 7 per serving
WW Purple SmartPoints: 2 per serving if you use whole wheat egg noodles; otherwise, 7 SP per serving.
Ground Beef Stroganoff is such a popular meal and incredibly easy to make! My easy ground beef stroganoff recipe without cream of mushroom soup is done in less than 30 minutes. It's a quick & cozy meal for busy weeknights, keep scrolling to see more!
This delicious comfort food is made with tender strips of beef that are simmered in a creamy sauce and served over egg noodles or rice. The sauce is what really makes beef stroganoff stand out, and it's made with a combination of spices and other ingredients that give it a rich, savory flavor.
Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.
Cream of chicken, celery, broccoli, or potato soup all work well as side dishes for any meal. On the other hand, you can use heavy cream, sour cream, or cream cheese combinations to substitute cream of mushroom soup as an ingredient in a recipe.
Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.
I suggest using a very flavorful broth or else your stroganoff will end up being bland. We use Better Than Bouillon to make our beef broth. Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.
Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa.
At the time, Russian aristocracy loved everything French so it's easy to imagine the richest family in Russia had a French chef. That part rings true. As such, the original recipe for beef stroganoff was a marriage of French cuisine (seasoning with mustard) and Russian tastes (a good dollop of sour cream).
How do you keep sour cream from curdling in beef stroganoff? Remove some of the liquid from your stroganoff and allow it to cool. In a small bowl, take several tablespoons of the sour cream (or however much you require) and then add a teaspoon of the cooled liquid from the stew.
I use chicken broth for the cream of chicken soup substitute. To make a heartier soup, like the cream of mushroom, I use beef broth. Sometimes I like to add in a little shredded chicken, sliced mushrooms, celery, etc.
These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.
Sour cream has a high enough fat content—about 20%—to make it a good substitute for heavy cream in some savory recipes, such as soups or chili. However, while some chefs swear that sour cream is a key ingredient for a killer whipped cream, it generally can't be used on it's own to make whipped cream.
Hobby: Gunsmithing, Embroidery, Parkour, Kitesurfing, Rock climbing, Sand art, Beekeeping
Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
