Creamy Ground Turkey Stroganoff
A creamy, dreamy low carb version of Stroganoff with Ground Turkey
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 1.3pounds ground turkey
  • 1 onion diced
  • 1box mushroomsabout 1.5 cups
  • 1/4cup Dry Sherry
  • 1Tb butter
  • 2Tb olive oil
  • 1Tb garlic powder
  • 1tsp paprika
  • 1tsp kosher salt
  • 1tsp black pepper
  • 1/2cup heavy cream
  • 1cup sour cream
  • 1/4cup beef broth
  • 1tsp worcestershire
  • 1tsp Gravy Master
  • 1tsp dried thyme
  • fresh thymefor garnish
  • 2cups zucchini noodles
  • 2cloves garlic
  1. In a large cast iron skillet, saute turkey in 1 Tb olive oil and 1 Tb butter and add garlic powder, paprika, dried thyme, salt and pepper. Continue to saute until cooked through.
  2. Add heavy cream to ground turkey and bring to a bubbling simmer. Continue stirring for 5 minutes until cream begins to thicken.
  3. Add sour cream and beef broth and stir to combine. Bring to a simmer again and then turn heat down to low and continue to let the sauce thicken.
  4. In a separate skillet, add 1 Tb olive oil and saute mushrooms until they are fully sweated, and begin to brown, about 5 minutes. Add diced fresh garlic and continue to saute for another 2 minutes.
  5. Add 1/4 cup of Dry Sherry to the mushrooms. (You’ll find Dry Sherry in the wine section, NOT the oil and vinegar section of the grocery store– do not use “Cooking Sherry”– always get THE REAL DEAL Sherry.) Crank up the heat and cook down the sherry until reduced by half, about 3 minutes. Then add the mushroom and garlic mixture to the creamy turkey skillet. Stir to combine. Add 1 tsp of Gravy Master (you’ll find that in the soup section near the jarred gravies).
  6. Garnish with fresh thyme and season with additional salt and pepper to taste. Serve over zucchini noodles. (I boil my zoodles for about 2 minutes, then saute them in a little butter so they still taste “al dente.”)

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