This One-Pot Turkey Stroganoff is a lighter take on the comforting dish. Creamy mushrooms, ground turkey, and noodles come together in just about 30 minutes for an easy and satisfying weeknight meal!
There is something so satisfying to me about stroganoff dishes. Mushrooms, meat, and noodles in a creamy sauce–what’s not to love? And all in one pot for easy cleanup.
I always have a list of one-pot meals that I can throw together on those days when I don’t feel like cooking.
Takeout seems like the best option after a long day, but a dish like this takes less time than it does to order and wait for that “fast food.” And you feel much better about your decision the next day!
My Beef Stroganoff Bubble-Up is a favorite, but I wanted to go with something more like the classic dish. This is honestly so easy to make and packed full of nutritious ingredients.
Just look at all of the creamy goodness! It totally brings me back to my college years, eating Hamburger Helper to save money.
When Jeff and I first started dating, we were so broke that we made Hamburger Helper using chopped up hotdogs because we couldn’t afford ground meat. I DO NOT advise doing that. Lol.
But I do like a budget-friendly and easy meal, which is why I can appreciate products like Hamburger Helper.
Honestly, though, this One-Pot Turkey Stroganoff is still inexpensive, easy, and–best of all–much healthier for you than the boxed stuff. You really can’t beat a one-pot meal like this one.
WHAT DO I NEED TO MAKE ONE-POT TURKEY STROGANOFF?
Most of the ingredients are pantry staples. Make sure you have the following ingredients on hand to throw this together, even if you didn’t plan to:
PANTRY
- 8 ounces egg noodles
- 1 box of fat-free chicken stock
- Worcestershire sauce
- Flour
- 1 Onion
- Garlic cloves
- Paprika, dried thyme, kosher salt, ground black pepper
REFRIGERATOR
- Nonfat, plain Green yogurt
- Light cream cheese
These are all ingredients that I always have on hand, so all I need to pick up at the store is 99% Fate free ground turkey and 10 ounces of mushrooms.
I tend to buy ground turkey on sale and freeze it, so chances are I’ll even have the turkey already. Just pick up some mushrooms and I’m good to go!
Another great plus–the leftovers are even better than the first time you make it! So this is a great lunch-prep recipe as well.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there.
One-Pot Turkey Stroganoff
Ingredients
- 1 pound 99% fat free ground turkey
- 8 ounces dried egg noodles
- 10 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp all purpose flour
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp Worcestershire sauce
- 3 1/2 cups fat free chicken stock
- 2 ounces light cream cheese
- 1/2 cup fat free, plain Greek yogurt
Instructions
- In a large Dutch oven or stock pot, sauté mushrooms and onions in cooking spray until slightly brown and soft, about 5 minutes.
- Add ground turkey, garlic, flour, paprika, thyme, salt, and pepper. Cook until turkey is crumbled and brown, about 5 minutes.
- Add Worcestershire sauce, chicken stock, and egg noodles to the pan. Gently mix together until egg noodles are submerged in the liquid.
- Bring to a boil, then cover and lower the heat to a simmer. Cook for about 10-15 minutes, or until noodles are tender but not mushy.
- Remove from heat and gently stir in cream cheese and yogurt. Continue to stir until cream cheese is completely melted.
- Set plan aside, partially covered, for about 5-10 minutes, or until most of the liquid has absorbed into the noodles. Taste for seasoning and add more salt and pepper, if needed.
Geri I made this for dinner tonight and it is delicious! My husband loved it too. I ordered whole grain No Yolk Noodles on Amazon and they worked great and if your on Purple it made this dish only 2 smart points. I plan to make this often. Love your recipes!
Whoa, I have to try those! Thank you so much for the review. ❤️
HI. Made this last week for the family and all of us really liked it. It was so easy and quick to make and I had everything on hand. Will defiantly be in the rotation of choices. Thanks Geri!
This was absolutely delicious!! My husband and I loved this recipe, make it and you won’t be disappointed!
Thank you for the review!!
Made this and my very picky six year old loved it! So happy to find another recipe he will eat with the rest of the family 🥰
Hi Alishea, thank you for taking the time to comment – I’m sure other families will see it and appreciate the tip! Thanks for sharing, and so happy you all enjoyed it!
So good, and leftovers are even better! My boyfriend has celiac and it made me so happy that I was easily able to make it gluten free! I just used all purpose GF flour and GF egg noodles. Such a great comfort food!
Thank you so much! I love that you were able to adapt it easily for your boyfriend. I’ll definitely keep that in mind for my celiac friends!
Another delicious recipe from Geri. This is an easy family recipe everyone liked. She is my favorite ww friendly food blogger, everything I’ve tried has been 100%.
Will it make a huge difference if I swap in sliced baby bella mushrooms? I have those on hand and would rather use these than buy new cremini mushrooms!
Not at all! Use them up.
Used 91/9 ground beef and no mushrooms since hubby doesn’t like turkey or mushrooms and it was BOMB.COM!! Great job, super easy to follow and delicious had all ingredients on hand!
I made this while non-weight bearing and on a knee scooter. I chose it on purpose since it was one pot and seemed easy enough. It turned out great and I really appreciated the one pot aspect- it’s hard to do dishes on one foot! I would definitely make this again. My family, including a picky 5 year old, enjoyed it. Thank you for the recipe!
Great to hear, Beth. Sending you lots of well-wishes!
Hi Geri,
Do you think it would work if you used 2 oz. of Laughing Cow instead of light cream cheese? That would knock down the points. What do you say?
Thanks for all your wonderful recipes!!
Penny
I think it’s worth a shot! Same basic texture as cream cheese. Let me know if you try it out!
I waited for a cool-ish day in July to make this comfort food. Hubs is a no mushroom kind of guy so I cut up the only ‘shrooms I could find ( baby Bella) so I had the flavor in the dish but the offenders are undetectable. This is a keeper and it will definitely be in my cooler weather rotation. Thank you for the huge amount of work you put into your recipes and for keeping them healthful!
Don’t you love when you can sneak in more veggies and no one notices? I’m glad you and your husband enjoyed this dish! Every now and then we need a little comfort food – even in the blazing hot summer 🙂
Can you freeze this in single portions?
Hi Stephanie,
I haven’t personally but I don’t see why not. You may want to cook the noodles a little closer to al dente so they don’t get too mushy when they defrost. The sauce may separate a little bit when you reheat it but it’ll still taste good. Let me know how it goes!