Creamy Turkey Stroganoff: Quick & Flavorful Dinner (Print Version)

Whip up this quick Creamy Turkey Stroganoff for a comforting weeknight meal. Tender turkey, rich sauce, and simple ingredients make it a family favorite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat

# Ingredients:

→ Main Players

01 - 2 cups cooked turkey, shredded or diced
02 - 8 oz wide egg noodles
03 - 8 oz cremini or white button mushrooms, sliced
04 - 1 medium yellow onion, finely diced

→ Sauce Stars

05 - 2 tbsp unsalted butter
06 - 3 cloves garlic, minced
07 - 1.5 cups low-sodium beef broth
08 - 1 cup full-fat sour cream

→ Flavor Boosters

09 - 1 tsp Dijon mustard
10 - 1 tbsp Worcestershire sauce
11 - Salt and black pepper, to taste

→ Finishing Touches

12 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, get those egg noodles boiling according to package directions. This is where I always forget to salt the water, so don't be like me! While that's happening, melt your butter in a large skillet or Dutch oven over medium heat. Toss in the diced onion and sliced mushrooms. Let them hang out, stirring occasionally, until they're beautifully softened and a little golden. You want to get some good color on those mushrooms; it builds serious flavor for this dish, honestly.
02 - Once the veggies are happy, add your minced garlic to the skillet. Give it a quick stir, just until it smells amazing, about 30 seconds. Don't let it burn, or it'll get bitter – I learned that the hard way once, and the whole dish tasted... off. Then, gently fold in your cooked turkey. Just let it warm through for a minute or two. We're building layers of deliciousness, and this quick warming step helps everything meld together for the stroganoff.
03 - Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Give it a good stir, scraping up any delicious browned bits from the bottom of the pan – that's flavor gold! Bring this mixture to a gentle simmer and let it bubble for about 5 minutes, allowing the flavors to really get to know each other and the sauce to reduce slightly. The aroma starts to get seriously inviting right about now, a preview of the amazing dish to come!
04 - Now for the magic! Reduce the heat to low. Spoon in your full-fat sour cream, stirring constantly until it's completely smooth and incorporated. This is crucial: don't let it boil after adding the sour cream, or it might curdle – an oops moment I've definitely had before! Season generously with salt and black pepper to your taste. Taste it! Adjust as needed. This is the heart of the stroganoff, so make it sing.
05 - Drain your cooked egg noodles and add them directly to the skillet with the creamy turkey sauce. Toss everything together gently until the noodles are thoroughly coated in that luscious, rich sauce. You want every strand to be swimming in flavor. I sometimes get a little messy here, with sauce splashing on the stovetop, but it's all part of the process, right? This is where the whole dish comes together.
06 - Transfer your delicious stroganoff to serving plates. Sprinkle generously with fresh chopped parsley. If you're feeling extra fancy, a little dollop of extra sour cream on top never hurt anyone. Take a moment to appreciate that warm, savory aroma. It should look incredibly inviting, with those tender noodles and rich, creamy sauce. Dig in while it's warm and comforting!

# Notes:

01 - Don't rush the mushrooms – they need that golden color for deep flavor, trust me on this one.
02 - This stroganoff keeps beautifully in the fridge for a few days, perfect for those 'what's for lunch?' moments.
03 - No turkey? Ground chicken or even sliced cooked beef works! I've tried them all in a pinch.
04 - Serve with a sprinkle of fresh parsley and maybe a dollop of extra sour cream for a real treat.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - large pot for noodles

# Nutrition (Per Serving):

Calories: 550 kcal
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 35g

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