Ground Turkey and Mushroom Stroganoff

Name: Ground Turkey and Mushroom Stroganoff
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 8 ounces cremini mushrooms; Kosher salt and fresh ground black pepper to taste; 1/2 cup finely chopped shallots or onion; 1 teaspoon garlic; 1 pound lean ground turkey; 1 1/2 tablespoons Flour; 1 cup low sodium chicken broth; 3 tablespoons dry white wine; 1 tablespoon minced fresh dill; 1/3 cup plain greek yogurt

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4.4

582 reviews

Good

Prep Time
10 mins
Total Time
10 mins
Servings
4 servings
Calories
274 kcal
Course
Dinner
Cuisine
American

Ground Turkey and Mushroom Stroganoff

Lindsey Herring

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You'll love this lightened up, affordable and easy to make Ground Turkey and Mushroom Stroganoff!

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Ingredients

Servings

2 tablespoons 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 garlic, grated
1 pound lean ground turkey, 93/7%
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 greek yogurt

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Instructions

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.