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One Pot Turkey Stroganoff Recipe
Ash Tyrrell

One-Pot Turkey Stroganoff Recipe

There is honestly nothing quite like lifting the lid off a simmering pot and getting hit with the savory aroma of mushrooms and thyme after a long, exhausting workday. I recently whipped up this one-pot turkey stroganoff when I needed something hearty but healthy, and I was genuinely surprised by how rich and creamy the sauce became without using heavy cream.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1 pound 99% fat-free ground turkey - Using lean turkey keeps the dish light while still providing plenty of protein and it absorbs the sauce flavors beautifully.
  • 8 ounces dried egg noodles - These wide ribbon-like noodles are essential for stroganoff because they hold onto the thick sauce better than standard pasta shapes.
  • 10 ounces cremini mushrooms sliced - I prefer cremini over white button mushrooms because they have a deeper, earthier flavor that mimics the meatiness of beef.
  • 1 medium onion chopped - A standard yellow or white onion works best here to provide a sweet, aromatic base that disappears into the background of the sauce.
  • 3 cloves garlic minced - Fresh garlic is non-negotiable for that punchy, savory depth, so try to avoid the jarred stuff if you can.
  • 2 tbsp all-purpose flour - This acts as your thickening agent combining with the turkey juices to ensure your stroganoff isn't watery or soupy.
  • 1 tsp paprika - This adds a subtle warmth and a lovely color to the sauce without making the dish spicy or overpowering the herbs.
  • 1 tsp dried thyme - Thyme is the classic herbal pairing for stroganoff offering a woodsy and floral note that cuts through the creamy elements.
  • 1 tsp kosher salt - Essential for waking up all the other flavors especially since turkey is naturally milder than the beef used in traditional recipes.
  • 1/2 tsp ground black pepper - Freshly cracked black pepper adds a necessary bite and heat that balances the cooling tangy flavor of the yogurt.
  • 1 tbsp Worcestershire sauce - This is the secret weapon that adds umami and a "meaty" depth which is crucial when cooking with poultry.
  • 3 1/2 cups fat-free chicken stock - Using stock instead of water infuses the noodles with flavor from the inside out as they rehydrate in the pot.
  • 2 ounces light cream cheese - A small amount of cream cheese ensures the sauce has that velvety mouthfeel without needing heavy whipping cream.
  • 1/2 cup fat-free plain Greek yogurt - This adds the signature tanginess of sour cream but with much more protein and significantly less fat.

Method
 

  1. Start by heating your large pot over medium-high heat and spraying it with a little oil before adding the mushrooms and onions. Let them cook down for about five minutes until the onions are translucent and the mushrooms have released their moisture and started to brown. This initial step builds the savory foundation of the dish, so don't rush the browning process here.
  2. Add the ground turkey, minced garlic, flour, paprika, thyme, salt, and pepper directly into the pot with the softened vegetables. Break the meat apart with your spoon and cook for roughly five minutes until the turkey is fully browned and no pink remains. The flour needs this time to cook off its raw taste and coat the meat, which helps thicken the sauce later.
  3. Pour in the Worcestershire sauce and chicken stock, scraping the bottom of the pan to release any stuck-on flavor bits, then toss in the egg noodles. Gently stir everything together to ensure the noodles are evenly distributed and mostly submerged in the liquid so they cook uniformly. You want to make sure the pasta isn't clumped together before you cover the pot to begin the simmering process.
  4. Increase the heat to bring the liquid to a boil, then immediately cover the pot and reduce the heat to a low simmer. Let it cook undisturbed for about 10 to 15 minutes, checking occasionally to ensure the noodles are becoming tender but not falling apart. The starch from the pasta will release into the stock during this time, naturally creating a silky, thickened sauce base.
  5. Remove the pot from the heat completely before you attempt to stir in the light cream cheese and the Greek yogurt. Stir gently and continuously until the cream cheese has fully melted and the sauce looks uniform, glossy, and creamy. Adding the dairy off the heat prevents the yogurt from curdling or separating, ensuring a smooth and appetizing texture.
  6. Let the pot sit off the heat, partially covered, for about 5 to 10 minutes to allow the sauce to set and thicken further. The noodles will absorb the remaining excess liquid during this rest period, resulting in a perfectly coated pasta dish rather than a soup. Finally, taste the stroganoff and add a pinch more salt or black pepper if you feel the flavors need a boost.

Notes

  • Don't Rinse the Mushrooms: I used to wash mushrooms with water, but they act like sponges and get soggy, so now I just wipe them clean with a damp paper towel or cloth to get a better sear.
  • Check Liquid Levels: Depending on your specific brand of noodles, you might find the liquid absorbs too fast, so I always keep a little extra warm chicken broth nearby to splash in if the pot looks too dry.
  • Temper the Yogurt: To guarantee my sauce never curdles, I sometimes mix a spoonful of the hot broth into the yogurt in a small bowl before adding the yogurt into the main pot, which helps adjust the temperature gradually.
  • Fresh Herbs Finish: While dried thyme is great for cooking, I find that sprinkling fresh parsley or fresh thyme over the finished dish adds a brightness that cuts through the rich, creamy sauce perfectly.