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One Pot Turkey Stroganoff Recipe
Ben Carraoli

One Pot Turkey Stroganoff Recipe

I just tried making this cozy, comforting meal and I’ve got to tell you: this one-pot turkey stroganoff is a total winner. It came together quickly, filled the kitchen with warm, savory aromas, and tasted like a homey hug in pasta form. The creamy mushrooms, tender turkey, and noodles all blended into something satisfying but still lighter than traditional stroganoff.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1 pound 99% fat-free ground turkey — lean turkey keeps the dish lighter but still meaty.
  • 8 ounces dried egg noodles — classic stroganoff noodles that cook fast and soak up flavor.
  • 10 ounces cremini mushrooms sliced — fresh mushrooms add earthy depth; avoid frozen mushrooms to prevent sogginess.
  • 1 medium onion chopped — gives the dish rich savory flavor.
  • 3 cloves garlic minced — adds warmth and aroma.
  • 2 tbsp all-purpose flour — naturally thickens the sauce.
  • 1 tsp paprika — adds gentle heat and color.
  • 1 tsp dried thyme — brings a mild herbal note.
  • 1 tsp kosher salt — essential for seasoning.
  • ½ tsp black pepper — balances flavors.
  • 1 tbsp Worcestershire sauce — adds tang and umami.
  • 3½ cups fat-free chicken stock — cooks the noodles and forms a creamy base.
  • 2 ounces light cream cheese — for smooth creamy texture.
  • ½ cup fat-free plain Greek yogurt — adds tang and boosts protein.

Method
 

  1. Start by cooking the mushrooms and onion in a lightly greased pot over medium heat. Let them soften and brown for a few minutes to create a flavorful base. The browning adds richness that makes the sauce more savory.
  2. Add the ground turkey, garlic, flour, paprika, thyme, salt, and pepper. Break the meat apart as it cooks so the flavors blend evenly. This step builds depth and helps the flour coat everything for a thicker sauce.
  3. Pour in the Worcestershire sauce and chicken stock, then stir in the egg noodles so they’re fully submerged. Bring to a boil, then reduce heat, cover, and simmer until the noodles are tender — usually around 10–15 minutes.
  4. Remove the pot from heat and gently stir in the cream cheese and Greek yogurt until smooth. Let the pot rest for a few minutes so the sauce thickens and the noodles absorb more flavor. Taste and adjust seasoning if needed.

Notes

  • I slice the mushrooms thin so they cook more evenly and intensify their flavor.
  • Letting the pot rest after cooking helps thicken the sauce without overcooking the noodles.
  • If the sauce feels too thin, I simmer it a couple of minutes longer before adding the dairy.
  • Freshly grated cheese melts better if you decide to sprinkle some on top.
  • A splash of heavy cream makes it extra luxurious when I’m in the mood to indulge.