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The Best Healthy Turkey Stroganoff

Course Dinner, Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 2 tablespoons olive oil or avocado oil
  • 1 medium onion chopped
  • 5 ounces mushrooms sliced
  • 1 pound ground turkey
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup beef or chicken broth
  • 1/3 cup milk
  • 1/3 teaspoon mustard
  • 12 oz egg noodles I’ve used spaghetti too when I’m out of broad noodles!
  • 1 tablespoons unsalted butter or margarine
  • 3/4 cup greek yogurt you can also use sour cream
  • Salt and pepper to taste

Instructions

  1. Start heating water for your pasta, so it’ll be at a boil once you’re ready for it.

  2. Heat oil over medium heat in a large saucepan. Add the onion and mushrooms and cook for about 5 minutes, or until soft. Next, add turkey, breaking it up in the pan, and cook until brown. Add the next 6 ingredients (flour and spices) and stir to thoroughly combine. Stir in the broth, milk and mustard. Increase heat if needed to bring mixture to a boil, then reduce heat to a simmer and cook, uncovered, for 10 minutes or until sauce thickens.

  3. Meanwhile, cook the noodles according to the instructions on the package. Drain water and return noodles to the pan. Stir in butter or margarine so the noodles won’t stick. 

  4. Mix in the greek yogurt into the sauce and heat through. Add salt and pepper to taste, then combine with the warm noodles. Serve immediately. Also keeps well in the fridge for a few days. 

Recipe Notes

If you want to make this dish gluten free, you should be able to substitute cornstarch or arrowroot starch for the flour. And obviously pick up some gluten-free pasta as well.