Turkey Stroganoff

For a healthier alternative, serve this over sautéed spaghetti squash. If you don’t want to use wine in this dish, just substitute beef broth.

Turkey Stroganoff

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Prep Time 25 minutes
Cook Time 15 minutes
Servings 6


  • 1 pound lean ground turkey
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 3 tablespoons cornstarch
  • 2 cups low sodium beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Montreal steak seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 cup half-and-half


  • In a large nonstick skillet, cook the turkey, mushrooms and onion over medium heat until turkey is cooked through; drain. Add garlic; cook for another minute. Stir in wine.
  • In a bowl, whisk together cornstarch and stock until smooth. Add to pan. Stir in the Worcestershire sauce, steak seasoning and thyme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cream; heat through.
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