When it comes to comfort food, I always love a classic recipe. Turkey stroganoff is a lighter and cheaper version of the famous beef stroganoff, and let me tell you, it is just as delicious.
Made from lean turkey breast in a creamy mushroom sauce, Turkey Stroganoff is a real crowd-pleaser, and swapping out the traditional beef makes it easier on the wallet too!
To make Turkey Stroganoff, you’ll need the following simple ingredients:
- Turkey: I use lean turkey breast meat in this recipe, but you can also use leftover cooked turkey with excellent results. You can use precisely this recipe to make chicken stroganoff as well.
- Fresh Mushrooms: I use plain brown chestnut mushrooms when I make stroganoff, but there is no reason you couldn’t swap them out for something more exotic or with a more robust mushroom flavour. Porcini or oyster mushrooms would both work well in this recipe.
- White wine and broth: Add body to the sauce and are used to deglaze the pan. If you don’t drink alcohol, use extra stock instead of the wine.
- Sour cream: I use sour cream to make the creamy sauce. It is lower in fat than heavy cream and less prone to splitting. You can replace it with creme fraiche or even plain Greek yogurt if you are on a lower-calorie diet.
- Dijon Mustard: Adds a little tanginess and kick to the sauce. I love mustard, so I use plenty, but you can adjust this to taste.
- Pasta: Stroganoff is delicious served over a big bed of wide noodles. Pappardelle is my favourite. Why not make your own with my easy pasta recipe? Stroganoff is delicious with white rice too, or cauliflower rice if you are watching your diet.
- Green Beans: The classic side dish. I keep it simple and boil or steam them. You could replace them with broccoli, similar greens, or a side salad in warmer weather.
- Garlic (Optional): I don’t usually add garlic to my stroganoff, though it pairs well with mushrooms and turkey. You could add a couple of crushed garlic cloves or a sprinkle of garlic powder if you like.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Turkey Stroganoff has a quick cooking time, so it’s important to have all your ingredients prepped and ready before you start cooking.
- First, slice your onion, mushrooms and turkey, and prepare the pasta and beans. I pre-cook the pasta and beans and reheat them in boiling water before serving.
- Next, sauté the onions gently in butter in a large, deep-sided frying pan or skillet. When the onions are cooked, set them aside, add a little more butter to the pan and cook the mushrooms until golden brown.
- Remove the mushrooms from the pan, add the remaining butter, then cook the turkey over medium-high heat until lightly golden.
- Deglaze the pan with the wine and stock, using a wooden spatula to scrape up the browned bits on the base of the pan. Stir through the mustard, paprika powder and thyme, then return the onions and mushrooms to the pan.
- Allow the stroganoff to simmer for a few minutes, then turn the heat to low, stir through the sour cream and Worcestershire sauce and heat gently until combined. Season to taste with salt and pepper, then serve with pasta and green beans sprinkled with parsley.
Frequently Asked Questions
Can I make turkey stroganoff gluten-free?
Of course, switch the pasta for rice (or GF pasta) and double-check that the mustard doesn’t contain gluten.
Can you pre-cook Turkey Stroganoff and reheat it?
Yes! Stroganoff is very tasty reheated. Sour cream tends to split a little on reheating but still tastes fine. If you are pre-cooking this meal for dinner, add the sour cream when reheating instead of when you cook it. Store the cooled stroganoff in an airtight container in the fridge.
Can I use leftover turkey in this stroganoff?
Absolutely! This is a delicious way to use up Christmas or Thanksgiving leftovers. Add the turkey (I’d suggest shredded) after the wine and stock. If you have any leftover gravy, you could try mixing a bit of that in as well! Ensure that it is well heated through before serving.
Turkey Stroganoff Recipe
for the stroganoff:
- 3 Tbsp butter
- 2 Tbsp sunflower or olive oil
- 2 onions, halved and sliced
- 500 g mushrooms, sliced
- 500 g turkey breast, sliced
- 125 ml white wine
- 50 ml chicken stock or chicken broth
- Pinch of sugar
- 2 Tbsp Dijon mustard
- 2 tsp paprika powder
- 250 ml sour cream
- dash of Worcestershire sauce
- 2 Tbsp fresh thyme leaves
- Sea salt and black pepper
- Fresh pasta, e.g. wide egg noodles
- Green beans
- Fresh parsley
- SAUTÉ ONION: Heat 1 Tbsp of butter and 1 Tbsp of oil in a large skillet or frying pan. Add the onion, season with a little salt, and cook gently for 5 minutes until golden and softened. Remove from pan and set aside.
- COOK MUSHROOMS: Add another tablespoon of butter to the pan and the sliced mushrooms over medium-high heat. Cook, occasionally stirring, until the mushrooms are golden brown and have released their juices. Remove from the pan and set aside.
- BROWN TURKEY: Add the remaining butter and oil to the pan and place over medium heat. Cook the turkey until lightly golden brown, stirring once or twice.
- COMBINE INGREDIENTS: Add the wine and stock to the pan, and use a wooden spatula to scrape up any browned on flavour on the bottom of the pan. Add the mustard and paprika to the pan with a pinch of sugar, stir, then return the onions, mushrooms, any resting juices and the thyme to the pan, stirring to combine. Bring to a simmer, then reduce the heat to medium.
- ADD SOUR CREAM: Stir through the sour cream and Worcestershire sauce, season with salt and pepper and cook gently for 2-3 minutes until heated through and you have a smooth sauce. Taste, add a little more paprika or mustard if you like, then serve immediately with noodles and green beans. Sprinkle with fresh parsley.
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