Ground Turkey and Mushroom Stroganoff
User Reviews
4.4
Ground Turkey and Mushroom Stroganoff
Description
This stroganoff recipe starts by cooking thinly sliced cremini mushrooms in olive oil until their liquid evaporates, which intensifies their flavor and texture. Then chopped shallots and garlic are softened, followed by browning lean ground turkey seasoned with salt and pepper. The turkey is coated with flour to help thicken the sauce after adding dry white wine and chicken broth, which are simmered to develop flavor and reduce.
Fresh dill adds a herbal note, while Greek yogurt provides creaminess without heaviness typical of sour cream. The dish finishes as a balanced, comfortably textured skillet meal combining tender mushrooms, juicy ground turkey, and a mildly tangy sauce.
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces cremini mushrooms sliced thin
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/2 cup onion or shallots; finely chopped
- 1 teaspoon garlic grated
- 1 pound ground turkey 93/7%, lean
- 1 1/2 tablespoons flour use arrowroot powder or cornstarch for gluten-free
- 1 cup chicken broth low sodium
- 3 tablespoons white wine dry
- 1 tablespoon dill minced fresh
- 1/3 cup yogurt plain, Greek
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.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 84mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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