This gluten and dairy free turkey stroganoff is my oldest son’s favorite meal of all time. In fact, when it’s his turn to pick a meal he will choose this 9 times out of 10! It’s not only dairy and wheat/gluten free but also free of the top 8 allergens.
When I hear the word stroganoff I think “comfort food”. It’s a dish that includes gravy and noodles – what could be better?
Well, an allergy-friendly version for starters! Stroganoff is traditionally is made with a sauce that includes sour cream. Many recipes call for cream of mushroom soup. These dairy-filled ingredients would not work for my oldest son so some substitutions needed to be made. Even though there are a few more steps to make the allergy-friendly version, it’s still a pretty quick dinner and worth the effort.
While most stroganoff dishes are made with beef, I chose to use ground turkey for a leaner dish. I also happen to have ground turkey around more often than cuts of beef so it was a choice of convenience, too.
No substitutions needed here unless you are allergic to onions or mushrooms! If you are avoiding either of these, you could omit them and still have a pretty good dish. My youngest son actually hates mushrooms so I have left out the mushrooms for his portion and he likes it that way.
Cream Soup/Sour Cream Sauce
In place of the cream of mushroom soup or sour cream sauce, I make a sauce from scratch. It might seem tedious but once you get the hang of it, this method will be useful in a lot of different dishes. Anything that calls for cream of something soup can be replaced with this method.
To make the sauce, I start with 1/4 cup Earth Balance Buttery Spread (but you can use any safe cooking oil/fat) and melt it in a saute pan. Then, I sprinkle 1/4 cup all-purpose gluten-free flour over the heated margarine and whisk it until it is smooth and bubbly. I cook it for a minute and then whisk in 2 cups of gluten-free chicken broth. Voila-your sauce is done!
Many stroganoff recipes call for egg noodles. I haven’t found a gluten/egg free pasta resembling egg noodles so we opt for a corn-based penne pasta if we can find it. I have found it at Trader Joe’s in the past but can’t always find it there. You can really use any “safe” pasta. We always have the Live GFree pasta from Aldi on hand so often will use that.
Leftovers Make Great Lunches
That’s right…my son will eat this the next day for lunch! We have a Thermos food jar that works really well for keeping hot foods hot. I love being able to send a hot meal for lunch because my son tends to eat all of it whereas cold lunches…not so much.
Whether it’s for dinner or leftover for lunch, I hope you enjoy this recipe as much as he does!
Gluten and Dairy Free Turkey Stroganoff
- 1 pound ground turkey
- 1 cup onion chopped (about 1 medium)
- 8 ounces fresh mushrooms sliced
- 1/4 cup olive oil or “safe” margarine
- 1/4 cup gluten free flour blend
- 2 cups gluten free chicken or turkey broth
- 1 teaspoon dijon mustard
- 1/2 teaspoon thyme
- 1/2 teaspoon rubbed sage
- Salt and pepper to taste
- In a skillet over medium-high heat, brown the turkey. Add the onion and cook until tender. Add the sliced mushrooms and cook for about 2 minutes longer or until the mushrooms are soft. Pour mixture into a medium bowl and set aside.
- Add the oil or margarine to the skillet and heat over medium heat. Whisk in the flour until fully incorporated; continue stirring for about 1 minute. Whisk in the chicken broth and stir until thickened. Stir in the dijon mustard. Add the thyme, sage, salt and pepper. Stir in the turkey, onion and mushroom mixture. Simmer for 5-10 minutes until turkey mixture is heated through.
- Serve over cooked gluten free pasta, rice or potatoes.
Did you try this recipe?
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