This simple, comforting one-pot ground turkey stroganoff is a hearty weeknight meal with everything cooked in a single skillet. Minimal prep and easy cleanup make it perfect for busy families, and a touch of cream cheese adds bright tang to an ultra-creamy sauce.
This turkey stroganoff is a true one-pot winner — simple to make, full of flavor, and ideal for adding to your regular dinner rotation.
It’s an easy twist on classic beef stroganoff, made entirely in one pan for fast prep and easy cleanup.
Why You Will Love This Ground Turkey Stroganoff
- A true one-pot dinner with minimal cleanup.
- Quick prep and family-friendly flavors.
- Tastes great as leftovers.
- A lighter take on a classic creamy pasta dish.
- Easy to customize with different vegetables, herbs, or proteins.
Ingredient Notes
See the complete ingredient list below in the recipe card.
- I recommend using full-fat sour cream and cream cheese; they hold up better to heat and help prevent curdling.
- Plain full-fat Greek yogurt can substitute for sour cream if desired.
- I prefer 93% or 85% lean ground turkey — very lean turkey can dry out and lose flavor.
- This recipe was developed with wide egg noodles; they cook faster than many pastas. If you substitute another pasta, watch cooking time closely.
- Low-sodium chicken broth is what I typically use, but turkey or other stock will work as well.
Recipe Variations and Add-Ins
- Add more vegetables: stir in peas, broccoli florets, or extra spinach.
- Switch proteins: use ground beef or ground chicken if you prefer — drain beef after browning.
- Adjust seasonings: a splash of Worcestershire, a little mustard, or fresh herbs like parsley or oregano can enhance the sauce.
Step-By-Step Instructions
Step 1: Heat a large skillet over medium-high heat. Add the butter and let it melt, then sauté the diced onion and minced garlic until the onions become translucent.
Step 2: Push the onions to the side and add the ground turkey, breaking it into small pieces. Stir occasionally so it browns evenly and mixes with the onions.
Step 3: When the turkey is nearly cooked, add the sliced mushrooms, Worcestershire sauce, thyme, paprika, salt, and pepper. Sauté until mushrooms soften and the turkey is cooked through.
Step 4: Stir in the chicken broth and Dijon mustard, then bring the pan to a gentle boil over medium heat. Add the wide egg noodles and press them into the broth — it’s fine if they’re not completely submerged.
Step 5: Simmer the noodles about 7–9 minutes, or until the egg noodles are al dente. Stir occasionally so the pasta cooks evenly.
Step 6: Reduce heat to low and stir in the cream cheese and sour cream until the sauce is smooth and creamy. Add the spinach, if using, and stir until wilted. Taste and adjust seasoning as needed.
Recipe Tips
- If the sauce reduces too much while the noodles cook, add an extra 1/4 cup of broth or more to reach the desired consistency.
- Egg noodles vary in thickness and cook time, so check them often to avoid overcooking.
- If using pre-cooked pasta, reduce the broth to about 1½ cups. Cook the meat and mushrooms first, finish the sauce with cream cheese and sour cream, then fold in the cooked pasta and adjust thickness with broth or additional dairy.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently and add a splash of broth or a little cream if the sauce has thickened.
To freeze, prepare only the meat-and-sauce portion (omit the pasta). Cool completely and freeze in a freezer-safe container for up to 3 months. Thawed frozen stroganoff reheated with freshly cooked pasta yields the best texture.
One-Pot Ground Turkey Stroganoff
Ingredients
- 2 T unsalted butter
- ½ yellow onion, small diced
- 2–3 garlic cloves, minced
- 1 lb ground turkey
- ½ tsp dried thyme
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp sea salt, or to taste
- 3½ c chicken broth
- 1 lb sliced mushrooms
- 2 tsp Worcestershire sauce
- ½ lb wide egg noodles (uncooked)
- 1½ tsp Dijon mustard
- ⅓ c sour cream (more as desired)
- 1 oz cream cheese
- 1½ c baby spinach (optional)
- 1 T chopped fresh parsley, for serving
Instructions
- Heat a large skillet over medium-high heat. Add butter, then sauté onion and garlic until translucent.
- Push onions aside and add ground turkey, breaking it up and cooking until mostly browned.
- Add mushrooms, Worcestershire, thyme, paprika, salt, and pepper. Cook until mushrooms soften and turkey is fully cooked.
- Stir in broth and Dijon mustard and bring to a light boil. Add egg noodles and press into the liquid, even if not fully covered.
- Simmer 7–9 minutes until noodles are al dente, stirring occasionally.
- Lower heat and stir in cream cheese and sour cream until smooth. Add spinach to wilt if using. Adjust seasoning to taste.
- Top with chopped parsley and serve.
Notes
Storage: Refrigerate leftovers for 3–4 days in an airtight container. Reheat gently, adding broth or a splash of cream if the sauce thickens.
Freezing: Freeze only the meat-and-sauce (omit noodles) in a freezer-safe container for up to 3 months. Reheat and serve with freshly cooked pasta for best texture.
Adjusting broth: If the sauce reduces too much, add extra broth a little at a time. With pre-cooked pasta, reduce the broth to about 1½ cups and finish the sauce before adding the pasta.
Nutrition
Carbohydrates: 50 g,
Protein: 44 g,
Fat: 18 g
Nutrition information is an approximation.