Crock Pot Turkey Stroganoff
Transform your weeknight dinner routine with this comforting and hearty Crock Pot Turkey Stroganoff! This slow cooker recipe combines lean ground turkey, tender mushrooms, and a velvety sour cream sauce for a lighter twist on the classic dish. Flavored with garlic, Dijon mustard, Worcestershire sauce, and a dash of paprika, every bite is packed with rich, savory taste. The easy, hands-off cooking method allows the turkey and vegetables to meld beautifully while you go about your day, with just a quick cornstarch slurry to thicken the sauce at the end. Served over egg noodles and garnished with fresh parsley, this family-friendly meal is as irresistible as it is easy to make. Perfect for busy nights, this turkey stroganoff recipe is a crowd-pleaser that you'll want to add to your regular dinner rotation.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 8 ounces Cremini or white mushrooms, sliced
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 cup Sour cream
- 12 ounces Egg noodles
- 2 tablespoons Chopped parsley, for garnish (optional)
Instructions
In a skillet over medium heat, cook the ground turkey until no longer pink, breaking it into small pieces as it cooks. Drain any excess grease and transfer the turkey to the crock pot.
Add the diced onion, minced garlic, and sliced mushrooms to the crock pot.
Pour in the beef broth and stir in Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper.
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the onions and mushrooms are tender, and the flavors are well combined.
In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the crock pot, stirring to combine. Let the stroganoff cook for an additional 15-20 minutes on high to thicken the sauce.
Stir in the sour cream until fully incorporated, making the sauce rich and creamy.
Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
Serve the turkey stroganoff over the cooked egg noodles and garnish with chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 5426 mg | 236% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 29.5 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 471 mg | 36% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1636 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
