Herbed Turkey Stroganoff
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
417 kcal
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Course
Main Course, Dinner
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Cuisine
American
Herbed Turkey Stroganoff
Description
This recipe starts by sautéing finely diced onion with butter until softened, followed by cooking mushrooms, garlic, and rosemary until tender. White wine is added and reduced before removing the vegetable mixture to preserve maximum flavor. The pan is then used to make a roux with butter and flour, which is gradually thinned with chicken broth and heavy cream to form a creamy, smooth sauce.
Dry mustard powder and thyme add depth, then the mushroom mixture with its juices and cooked turkey are incorporated. The stroganoff simmers briefly to meld flavors and heat through, and sour cream is stirred in off the heat to avoid curdling. The dish is traditionally served over egg noodles and garnished with fresh parsley.
This stroganoff balances herbaceous notes with creamy richness and the earthy taste of mushrooms. Using cooked turkey, whether leftover roast or browned ground, provides lean protein without overpowering the sauce. It’s a satisfying meal that pairs well with noodles or potatoes.
You can use fresh or dried herbs, and different meats like chicken if turkey is unavailable. For best results, include mushroom juices when returning them to the sauce. Avoid overcooking after adding sour cream to maintain smooth texture. Nutritional information excludes side starches.
Ingredients
- 1 small onion finely diced
- 3 tablespoons butter divided
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- ½ teaspoon rosemary or ¼ teaspoon dried rosemary, chopped, fresh
- ¼ cup white wine
- 2 tablespoons all-purpose flour
- 1 cup chicken broth not low sodium
- ½ cup heavy whipping cream
- ½ teaspoon dry mustard powder
- ½ teaspoon thyme or ¼ teaspoon dried thyme leaves, fresh leaves
- 2 cups turkey or 1 pound cooked lean ground turkey, cooked, chopped
- ½ cup sour cream
- parsley for garnish, chopped, fresh
- 16 ounces egg noodles measured dry, or pasta or potatoes, for serving
Instructions
- In a large skillet cook onion with 1 tablespoon butter until slightly softened, about 3-4 minutes.
- Add mushrooms, garlic, and rosemary. Cook until the mushrooms are tender, about 5-7 minutes.
- Add white wine and cook until almost evaporated, about 5 minutes. Remove mushroom mixture from the pan and place in a bowl.
- Add remaining 2 tablespoons butter and flour to the same pan. Cook 1 minute.
- Stir in chicken broth and cream a bit at a time whisking after each addition until smooth. Add dry mustard, thyme, the mushroom mixture with any juices and the turkey.
- Simmer 5 minutes, or until heated through and bubbly.
- Remove from the heat and stir in sour cream.
- Serve over egg noodles and garnish with parsley
Notes
- Fresh or dried herbs such as thyme, rosemary, parsley, or sage can be used interchangeably.
- Leftover cooked turkey, chicken, or browned ground turkey works well in this recipe.
- Include mushroom juices when adding mushrooms back to the sauce to retain flavor.
- Remove the pan from heat before adding sour cream to prevent curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 417 | 21% |
| Carbohydrates | 9g | 3% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 401mg | 17% |
| Potassium | 507mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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