You’ll love this lightened up, affordable and easy to make Ground Turkey and Mushroom Stroganoff! An easy and healthy, comfort food weeknight dinner.
It’s the first full week of work for me in three weeks and I have a feeling this is going to be a very long week. Of course things could be worse, I could be in my husband’s shoes today. The lucky guy gets to go have a colonoscopy. I bet your Monday isn’t sounding so bad anymore, am I right?! I know he’ll be starving tonight so I’m making this Ground Turkey and Mushroom Stroganoff again.
I made this recipe a couple weeks ago and we both loved it. Beef stroganoff has been on my list to make for a while, but I wanted a version that didn’t require using an expensive cut of beef or one that used canned cream of mushroom soup. The solution was this Ground Turkey and Mushroom Stroganoff.
This stroganoff recipe couldn’t be easier to make and as I generally like to do, I made it all in my cast iron skillet. There were several things that I did to make this recipe lighter, but still keep the flavor.
The first thing was to eliminate using beef all together and replace it with lean ground turkey. You can certainly use ground beef, but I would recommend using 90-10% if you want to keep the fat on the lower side. Ground turkey can often be flavorless, but not with the wonderful sauce you’ll be making.
For the sauce, we’re going to bypass that questionable cream of mushroom soup and use real mushroom, shallots, fresh dill, white wine, chicken broth and plain Greek yogurt. I can’t say that I didn’t have my fair share of the canned stuff growing up, tuna casserole was one of my favorite things to eat. It was a staple ingredient back in the day, but after reading the list of ingredients and listening to that gloopy suction noise one too many times as it falls out of the can, I’ve done away with it for good.
Traditionally beef stroganoff is served over egg noodles and feel free to stick to that if you’d like. I decided to serve ours over cauliflower rice that I doctored up with garlic powder, onion powder and dill. It was delicious and a great choice if you want less carbs or for it to be gluten-free.
- 1 tablespoon olive oil, divided
- 8 ounces cremini mushrooms, sliced thin
- Kosher salt and fresh ground black pepper to taste
- 1/2 cup finely chopped shallots or onion
- 1 teaspoon grated garlic
- 1 pound lean ground turkey
- 1 1/2 tablespoons flour, use arrowroot powder or cornstarch for gluten-free
- 1 cup low sodium chicken broth
- 3 tablespoons dry white wine
- 1 tablespoon minced fresh dill
- 1/3 cup plain non-fat Greek yogurt
- Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. When the oil is hot add in the sliced mushrooms and season with salt. Spread them out into a single layer and cook until the liquid has evaporated from them, about 5-6 minutes. Stir them a couple times during the cooking process.
- Remove the mushrooms from the skillet onto a plate then add the remaining 2 teaspoons of oil to the skillet. When the oil is hot add in the shallots, garlic, salt and pepper. Stir occasionally until the shallots soften, about 2-3 minutes.
- Add in the ground turkey and break it up with a spoon, season with salt and pepper. Cook until it is no longer pink, about 5-7 minutes. Sprinkle the flour (or arrowroot powder/cornstarch) over the turkey and stir until everything is coated and you can no longer see the flour. Stir in the wine and chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
- Cook until the mixture has slightly thickened, about 3 minutes. Add in the dill and cooked mushroom and stir everything together. Off the heat, stir in the Greek yogurt until combined. Taste for seasoning then serve over cauliflower rice or egg noodles.
Amount Per Serving: Calories: 274Total Fat: 13gSaturated Fat: 3gCholesterol: 84mgFiber: 1gSugar: 4gProtein: 27g