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Turkey and mushrooms are a match made in culinary heaven. The lean, mild flavor of ground turkey serves as a wonderful canvas for the rich, umami notes of mushrooms. Together, they create a satisfying dish that’s both nutritious and filling. Turkey is an excellent source of protein, making it a healthier alternative to the traditional beef typically used in stroganoff. Meanwhile, mushrooms add depth and texture, enhancing the overall flavor profile of the dish.

Homestyle Turkey and Mushroom Stroganoff

Warm your heart and satisfy your cravings with this comforting Turkey & Mushroom Stroganoff. This creamy dish features tender ground turkey and earthy mushrooms, perfectly combined in a rich sauce that embraces traditional flavors with a healthy twist. Quick to prepare, it's ideal for family dinners, especially on cozy evenings. Elevate your meal with fresh ingredients, and enjoy the symphony of flavors that make this recipe a sure hit at your dining table. Prepare to create lasting memories around this delightful dish!
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Ingredients
  

1 lb (450g) ground turkey

8 oz (225g) mushrooms, sliced (button or cremini)

1 medium onion, diced

2 cloves garlic, minced

1 cup (240ml) chicken broth

1 cup (240ml) sour cream

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp paprika

1 tsp dried thyme

2 tbsp olive oil

Salt and pepper to taste

8 oz (225g) egg noodles (or pasta of choice)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles, saving a small cup of pasta water for later. Set the noodles aside.

    Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent. Incorporate the minced garlic and continue to sauté for another minute, or until the garlic is fragrant.

      Brown the Turkey: Introduce the ground turkey into the skillet. Use a spatula to break it apart as it cooks. Brown the turkey for about 5-7 minutes, stirring occasionally until it is fully cooked and no longer pink. Season with salt, pepper, and paprika to enhance the flavor.

        Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté the mushrooms for about 5-6 minutes, or until they have released their moisture and are tender.

          Add Liquids and Seasoning: Pour in the chicken broth, Worcestershire sauce, Dijon mustard, and dried thyme. Stir the mixture well to combine all ingredients. Allow it to simmer for about 5 minutes, stirring occasionally to let the flavors meld beautifully.

            Stir in Sour Cream: Reduce the heat to low and gradually stir in the sour cream until the sauce is creamy and smooth. If the sauce is too thick, add a small amount of the reserved pasta water until you reach your desired consistency. Taste the sauce and adjust seasoning with additional salt and pepper if necessary.

              Combine with Noodles: Gently fold the drained egg noodles into the skillet with the turkey and mushroom sauce. Toss everything together carefully, ensuring that the noodles are evenly coated with the creamy mixture.

                Serve: Ladle the stroganoff onto serving plates. Finish by garnishing with a sprinkle of fresh chopped parsley to add vibrant flavor and a pop of color to this comforting dish.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve this stroganoff in shallow bowls and consider pairing with steamed green beans or a side salad for a wholesome meal. A light sprinkle of paprika on top can add a lovely touch of color.