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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
This One-Pot Turkey Stroganoff is a lighter take on the comforting dish and comes together in just about 30 minutes!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 5
Calories: 338kcal
Author: Geri
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.
Notes
Serving size: 1 1/3 cup
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically)
WW Green SmartPoints: 8 per serving
WW Blue SmartPoints: 7 per serving
WW Purple SmartPoints: 2 per serving if you use whole wheat egg noodles; otherwise, 7 SP per serving.
Nutrition
Calories: 338kcal | Carbohydrates: 40g | Protein: 32g | Fat: 4g | Fiber: 2g | Sugar: 5g
