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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 151.3
  • Total Fat: 1.9 g
  • Cholesterol: 30.9 mg
  • Sodium: 273.4 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 21.1 g

View full nutritional breakdown of Ground Turkey Stroganoff calories by ingredient
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Ground Turkey Stroganoff

Submitted by: CINDITOPPER

Introduction

All from scratch, all low-fat. No cream soup in this recipe. It has a fresh, zippy taste, but be careful on the cooking, as you don't want to overheat the yogurt. All from scratch, all low-fat. No cream soup in this recipe. It has a fresh, zippy taste, but be careful on the cooking, as you don't want to overheat the yogurt.
Number of Servings: 8

Ingredients

    20 oz. Extra Lean Ground Turkey
    1 lg. onion, diced
    4 cups sliced mushrooms
    3/4 cup white cooking wine
    1/2 cup water
    1 T. dijon mustard
    2 T. corn starch
    2 T. worcestershire sauce
    1 1/2 C. plain Low-Fat yogurt
    1/2 t. black pepper
    1 t. salt


Directions

1) Brown ground turkey. Add diced onions and cook until translucent. Add sliced mushrooms and cook until they begin to release their water. Add white wine. Bring to simmer, and cook for 5 minutes.

2) Whisk together remaining ingredients in a mixing bowl. Add 1 c. of hot meat mixture to yogurt mixture. Pour all into meat mixture and bring to a low simmer. Simmer for about 10 minutes, until thickened.

3) Serve over pasta, baked potato or rice.

Makes 8 3/4 cup servings. Add a dollop of plain yogurt, if you like.

144 cal/serving.

Number of Servings: 8

Recipe submitted by SparkPeople user CINDITOPPER.






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Member Ratings For This Recipe

  • I plan on trying this next time I get to the store to buy the W-sauce. Instead of serving over rice, I'm going to steam Cauliflower and then throw it in the food processor. It comes out just like rice. - 2/9/11

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  • .This is the reciepe I have been looking for!My family loves this. So easy, and it tastes even better as left overs. thank you sooo much. Will reuse over and over again. - 11/26/10

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