Turkey Vegetable Stroganoff
Creamy, hearty, and packed with vibrant veggies, Turkey Vegetable Stroganoff is a delightful twist on a classic comfort food. This wholesome recipe swaps traditional beef for lean ground turkey, blending it with sautéed mushrooms, zucchini, and shredded carrots for a burst of flavor and nutrition. A touch of paprika and thyme adds earthy warmth, while a creamy sauce made with sour cream and chicken broth delivers a velvety finish. Served over tender egg noodles, this savory dish is quick to prepare and perfect for busy weeknights, coming together in just 45 minutes. Ideal for a family-friendly dinner, this stroganoff recipe is both satisfying and nutrient-rich. Garnish with fresh parsley for an extra pop of color and flavor!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 medium zucchini, diced
- 1 medium carrot, shredded
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 0.5 cup sour cream
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground turkey, breaking it up with a wooden spoon, and cook until browned, about 5–7 minutes. Remove the turkey from the skillet and set it aside.
In the same skillet, add the chopped onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the sliced mushrooms, diced zucchini, and shredded carrot to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle the paprika and dried thyme over the vegetables, and season with salt and black pepper to taste. Stir to evenly coat.
Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 1–2 minutes to remove any raw flour taste.
Slowly pour in the chicken broth while stirring, ensuring no lumps form. Bring the mixture to a simmer and let it cook for 3–4 minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the sour cream, mixing until smooth and well incorporated. Return the cooked ground turkey to the skillet and stir to combine. Heat through for 2–3 minutes.
Serve the turkey vegetable Stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2997 mg | 130% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 27.4 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 326 mg | 25% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1918 mg | 41% | |
*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.
