Turkey Stroganoff

Turkey Stroganoff

I generally try and steer clear of processed foods.  For starters, they aren’t all that healthy, they’re probably more expensive, and frankly, I think it tastes better from scratch.  But there are a few things that I’ll use now and then to help make a quick dinner come together even faster.  This is one such occasion.  This is certainly a loose definition of stroganoff, but the general flavors are there and I add the boys’ favorite vegetable, broccoli, to make it practically a one pot supper.  An excellent, easy, dinner.


1 pound ground turkey

1 medium onion, diced

3 garlic cloves, finely chopped

1 8 oz package of mushrooms of your choice (I like the pre-sliced baby bellas)

 1 can low fat cream of mushroom soup (I like the 98% fat free)

1 cup of reduced sodium chicken broth

½ a bag of broccoli florets

1 TBSP paprika

2 tsp Worcestershire sauce (3 or 4 shakes of the bottle – eyeball it)

1 cup of reduced fat sour cream

A handful of fresh parsley, chopped

1 bag of no-yolk egg noodles


  • Bring salted water to a boil and cook egg noodles as directed on package
  • Meanwhile, heat olive oil in a large pan over medium/high heat.  Add onions and cook 4-5 minutes before adding garlic.  Cook an additional 2-3 minutes until onions are soft.  
  • Add the mushrooms and cook until the mushrooms are softened and releasing liquid.
  • Add ground turkey, breaking it up with a spoon, and then allowing it to brown.  Add paprika, Worcestershire sauce, and salt and pepper to taste.  Add the broccoli. 
  • Add the cream of mushroom soup and the chicken broth , stir well, and then allow everything to simmer 5-10 minutes, until broccoli is cooked through.
  • Add the sour cream and the parsley and stir well.  Serve over egg noodles and with a generous pinch of black pepper. 

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