Easy Ground Turkey Stroganoff

I’m on a roll with easy to make but decadent tasting dinners this week. After last night’s Creamy Spinach & Artichoke Salmon dinner, I thought I would go ‘lighter’ with tonight’s dinner. But, I did quite the opposite! I made another deliciously rich dinner and you know what? I don’t regret it for a second because this dinner was fantastic.

It’s flavor is meaty but in a lighter kind of way. The addition of the mushrooms adds to the meaty flavor too, but in a healthier way. It’s super creamy, from the cream cheese/yogurt yogurt combination. And when everything comes together, it’s the perfect harmony of flavors.

All this praise aside, I will admit, I was a bit hesitant about giving this to the girls because I thought it would be too rich with too many mixed flavors. But, I got 4 thumbs up, 2 high fives and lots of ‘this dinner is amazing’. That, my friends, is a winner of a dinner!

Easy Ground Turkey Stroganoff

Servings: 4-6
Time: 35 minutes
Difficulty: easy
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Ingredients

1 1/2 pounds ground turkey
1 small onion, chopped (about 1/2 cup)
1 clove garlic, finely minced
Kosher salt & freshly ground pepper, to taste
8 ounces button mushrooms, sliced
4 ounces cream cheese, cubed
2 cups broth
1/2 cup milk, any kind
3 tablespoons flour
1/2 cup full-fat greek yogurt (or sour cream)
Salt and pepper to taste
Noodles or rice, for serving

Directions

In a large nonstick skillet, cook the turkey, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until it’s almost cooked through but still slightly pink, about 5 minutes. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture.
In a large liquid measuring cup, combine the broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining. Stir the broth/milk mixture into the turkey mixture and cook over medium or medium-high heat, stirring occasionally.
Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the yogurt and add additional salt and pepper to taste. Serve over cooked pasta or rice. Enjoy!