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Ground Turkey Stroganoff

 Ground Turkey Stroganoff
I like to experiment in the kitchen. This stick-to-your-ribs main dish calls for ground turkey instead of the traditional beef.—Jeff Gill, Valdosta, Georgia
4 ServingsPrep/Total Time: 25 min.


  • 1 pound ground turkey
  • 1 small onion, grated
  • 1 cup sliced mushrooms
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/3 cup buttermilk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • Hot cooked noodles
  • Minced fresh parsley, optional


  • In a skillet, cook turkey and onion until meat is no longer pink;
  • drain. Add mushrooms; cook and stir for 1 minute. Stir in the soup,
  • buttermilk, garlic powder, salt and pepper. Bring to a boil; reduce
  • heat. Simmer, uncovered, for 5-10 minutes. Stir in sour cream; heat
  • gently but do not boil. Serve over noodles. Garnish with parsley if
  • desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 431 calories, 31 g fat (14 g saturated fat), 121 mg cholesterol, 999 mg sodium, 13 g carbohydrate, 1 g fiber, 23 g protein.

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Ground Turkey Stroganoff (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.