This creamy turkey stroganoff has all the hallmarks of classic comfort food, but has been lightened up by swapping out the traditional sour cream for our Cabot Greek Yogurt. When you spoon the chunks of turkey breast, loads of mushrooms, and delicious sherry sauce over egg noodles, it becomes an instant meal - one you’ll want to make again and again! After you’ve made this recipe, be sure to share it with friends and family on Facebook, Pinterest, Instagram, and Twitter!
To make this dish, begin by heating 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Add the turkey in a single layer and cook, until browned and no longer pink on the outside, stirring occasionally. Be sure not to overcook, as the turkey will continue to cook in another step. Transfer the turkey to a plate, scrape out any juices, and reserve.
Return skillet to medium-high heat and add the remaining 2 teaspoons of oil to the skillet. Add the mushrooms, onion, thyme, salt, and pepper and cook, stirring frequently, until the mushrooms are softened.
Next, add in the sherry, cooking until the liquid has evaporated, about 1 to 2 minutes. Sprinkle flour over the mushroom mixture and stir to coat. Stir in the broth, increase heat to high, and bring to a simmer, stirring constantly until the sauce is thickened. Add the turkey and any accumulated juices to the mushroom sauce and return to a simmer, cooking until the turkey is just cooked through.
Remove from heat, whisk in ½ cup Cabot Greek Yogurt, and serve. Garnish with chopped fresh parsley, if desired.
Looking for a lighter version of traditional beef stroganoff? Our Beef Stroganoff with Greek Yogurt Sauce is a winning recipe that’s sure to exceed your expectations! As a cooperative of over 1,000 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this turkey stroganoff with Greek yogurt recipe after you’ve tried it by rating and reviewing it.
4 teaspoons avocado oil or organic canola oil, divided
1 pound turkey tenderloin, cut into bite sized chunks
1 8-ounce package of white or baby bella mushrooms, sliced
1 medium sweet onion, diced
2 teaspoons chopped fresh thyme
¾ teaspoon salt
½ teaspoon ground pepper
3 tablespoons sherry
¼ cup all-purpose flour
2 cups reduced-sodium chicken broth
½ cup Cabot Plain Greek Yogurt
chopped fresh parsley for garnish, optional
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Prep: 30 mins | Cook: 20 mins | Total: 50 mins
HEAT 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add turkey, in a single layer and cook, stirring once or twice until browned and no longer pink on the outside, 4 to 6 minutes ( do not overcook, it will continue cooking in another step.)
TRANSFER the turkey to a plate and scrape out any juices with a silicone spatula. Reserve.
RETURN the skillet to medium-high heat and add the remaining 2 teaspoons oil to the skillet. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often until the mushrooms are softened and release their juices, and the juices evaporate, 7 to 8 minutes.
Add sherry, and cook, stirring until the liquid has evaporated, 1 to 2 minutes. Sprinkle the flour over the mushroom mixture and stir to coat. Stir in the broth, increase heat to high and bring to a simmer, stirring constantly until the sauce is thickened. Add the turkey and any accumulated juices to the mushroom sauce and return to a simmer. Cook, stirring until the turkey is just cooked through, about 2 minutes. Remove from the heat. Whisk in yogurt and serve garnished with parsley.
Recipe and photo courtesy of Katie Webster.