Turkey Stroganoff

Yield: 4 servings (serving size: 1 cup noodles and about 1 cup turkey mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 440
  • Calories from fat: 0.0%
  • Fat: 6.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 42.4g
  • Carbohydrate: 47g
  • Fiber: 2g
  • Cholesterol: 130mg
  • Iron: 0.0mg
  • Sodium: 491mg
  • Calcium: 0.0mg


  • 8 ounces uncooked medium egg noodles
  • 1 tablespoon chopped fresh parsley
  • Cooking spray
  • 1 pound ground turkey
  • 1/2 cup chopped onion (about 1 small)
  • 1 1/2 cups sliced mushrooms
  • 1/3 cup dry white wine or low-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup 1% low-fat cottage cheese
  • 1/2 cup fat-free sour cream
  • 1 tablespoon lemon juice
  • Hungarian paprika


  1. Cook noodles according to package directions, omitting salt and fat. Drain; toss with parsley.
  2. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add turkey and onion; cook until turkey is browned. Add mushrooms and next 4 ingredients. Cook over low heat 10 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
  3. Combine cottage cheese, sour cream, and lemon juice in a blender; process until smooth. Add to turkey mixture; cook over low heat, stirring constantly, until thoroughly heated. Serve over noodles. Sprinkle with paprika.
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