Creamy Ground Turkey Stroganoff – Ground Turkey Recipes Healthy
Let’s talk comfort food. I mean the kind of cozy, belly-warming dish that doesn’t leave you with post-dinner regret. This creamy ground turkey stroganoff hits all the right notes—rich without being heavy, hearty without being a nap trap. We’ve taken the classic stroganoff idea and lightened it up just enough to land it squarely in the 'ground turkey recipes healthy' zone.
What I love about this recipe is that it doesn’t feel like you’re giving anything up. We’re talking lean ground turkey, a splash of Greek yogurt, and still all the creamy goodness you expect from stroganoff. Whether you're digging for 'easy ground turkey recipes for dinner' or need 'healthy ground turkey recipes for dinner' that don’t taste like a compromise, this one’s your weekday hero.
I’ve even tossed in some broccoli because, hey, we all want to feel a little virtuous when we go back for seconds. This one checks every box: 'ground turkey recipes for dinner healthy,' 'quick healthy ground turkey recipes,' and yep, even 'healthy ground turkey and broccoli recipes.' Let’s make dinner feel easy again.
Servings: 4 servings
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 8 oz mushrooms, sliced
- 1 tbsp flour
- 1 cup low-sodium chicken broth
- 1/2 cup plain Greek yogurt
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 2 cups cooked egg noodles
- 1 cup steamed broccoli (optional)
- Fresh parsley for garnish
Instructions
- In a large skillet over medium heat, warm the olive oil. Add the onions and sauté until softened.
- Stir in the garlic and paprika, cooking just until fragrant—about 30 seconds.
- Add the ground turkey. Cook, stirring often, until no longer pink.
- Toss in the mushrooms and cook until they release their moisture and brown slightly.
- Sprinkle the flour over the mixture and stir to coat.
- Gradually add the broth while stirring. Let it simmer until slightly thickened.
- Lower the heat and stir in the Greek yogurt and mustard. Cook gently—don’t boil—until the sauce is creamy.
- Season with salt and pepper.
- Fold in the noodles and broccoli (if using), stir to coat everything in that velvety sauce.
- Serve warm, topped with parsley.