Ingredients

2 tablespoons unsalted butter

½ yellow onion, small diced

2-3 garlic cloves, minced

1 pound ground turkey

½ teaspoon dried thyme

½ teaspoon paprika

½ teaspoon pepper

½ teaspoon sea salt, more or less to taste

3½ cups chicken broth

1 pound sliced mushrooms

2 teaspoons Worcestershire sauce

½ pound wide egg noodles, uncooked

1½ teaspoons Dijon mustard

⅓ cup sour cream, more as desired

1 ounce cream cheese

1½ cups baby spinach (optional)

1 tablespoon chopped fresh parsley

Instructions

Step 1: Heat a large skillet or pan over medium-high heat. Add the butter and melt it, then sauté the diced onion and minced garlic until the onions begin to turn translucent.

Step 2: Push the onions to one side of the pan and add the ground turkey. Break the turkey into smaller pieces and stir occasionally to mix with the onions as it cooks.

Step 3: Before the turkey is fully cooked, add the sliced mushrooms, Worcestershire sauce, dried thyme, paprika, salt, and pepper. Cook until the mushrooms soften slightly and the turkey is no longer pink inside.

Step 4: Pour in the chicken broth and add the Dijon mustard, then reduce the heat to medium. Bring the mixture to a light boil, then add the uncooked egg noodles, pressing them gently into the broth. It’s okay if the noodles aren’t completely submerged.

Step 5: Let the noodles simmer for 7 to 9 minutes, or until just al dente, stirring occasionally to prevent sticking.

Step 6: Lower the heat to low. Stir in the cream cheese and sour cream until the sauce is smooth and creamy. If using, fold in the baby spinach and cook until wilted.

Step 7: Garnish with fresh chopped parsley and serve warm.

Tips & Variations

For a richer flavor, substitute half the sour cream with Greek yogurt.

You can swap ground turkey for ground chicken or lean ground beef if preferred.

Add a splash of white wine when sautéing the mushrooms for extra depth.

Use gluten-free noodles to make this dish gluten-free-friendly.

Try stirring in shredded Parmesan cheese right before serving for a cheesy finish.

FAQs

Can I use frozen mushrooms for this recipe?

Yes, frozen mushrooms work well—just thaw and drain any excess liquid before adding to the pan to avoid excess moisture.

What can I substitute for sour cream?

Greek yogurt is a great substitute for sour cream and adds a similar tanginess with added protein. You can also use crème fraîche or cream cheese alone for creaminess.

Dinner

One-Pot Ground Turkey Stroganoff Recipe

Introduction