This dairy free stroganoff without sour cream has the comfort food vibe of traditional stroganoff but without dairy. Using ground turkey makes it a lighter version of traditional stroganoff that is easy to make and ready in about 30 minutes!
Why we love this recipe
This is one of my favorite recipes to make and it's one of my son's favorite dishes to eat! Here's why:
Allergy friendly - The creamy sauce of traditional stroganoff is usually made with dairy-filled ingredients like sour cream or cream of mushroom soup. And many dairy free versions use sour cream substitutes that contain nuts and other common allergens.
This recipe is not only dairy free but also free from all of the top 9 allergens (dairy, eggs, wheat/gluten, peanuts, tree nuts, fish, shellfish, and sesame) but delicious enough for anyone to enjoy!
Comfort food with a healthy twist - stroganoff is traditionally beef covered in gravy made with sour cream, butter, and flour. Making dairy free stroganoff without sour cream and with ground turkey makes it a lighter dish that is lower in saturated fat.
Easy dinner for a weeknight - This stroganoff comes together in about 30 minutes (even if you forgot to thaw the ground turkey) making it an ideal weeknight meal!
Ingredients
To make this recipe, you'll need the following ingredients:
- Ground turkey - I use Jennio 93% lean ground turkey.
- Chopped yellow or white onions
- Sliced mushrooms - I like baby bellas but you can use white button mushrooms, too. Buying them already sliced is a timesaver!
- Dairy free butter/margarine or olive oil - I like the flavor of Earth Balance margarine but if you don't have it, you can use any kind of cooking oil that you have available.
- Gluten free all purpose flour - I use Bob's Red Mill 1-to-1 baking flour. If you don't need this to be gluten free, you can use regular all-purpose flour.
- Gluten free chicken or turkey broth - I use Orrington Farms broth base. If you don't have chicken or turkey, you can use vegetable or even beef broth.
- Dijon mustard
- Thyme leaves
- Rubbed sage
- Pasta of your choice - we use gluten free pasta and like Aldi's Live GFree brown rice and quinoa fusilli for this dish. Tinkyada also makes many delicious gluten free pasta varieties.
Substitutions and variations
Use leftover protein - Dairy free stroganoff is a great dish to use up leftover Thanksgiving turkey or rotisserie chicken. Add about 2 cups of cubed chicken or turkey to the sauce and let it simmer for a few minutes until it is heated through.
Use beef instead of turkey - Do you prefer the flavor of beef over turkey? You can easily swap ground beef for the turkey in this recipe.
Omit the mushrooms - I personally love the earthy flavor of mushrooms but realize many people do not. If you loathe them, leave them out - this stroganoff will still be delicious!
Serve over potatoes or rice - Traditionally, stroganoff is served over noodles but if you don't have pasta (or don't like the gluten free options), you can serve this with another type of starch like potatoes or rice.
Instructions
You only need one pan (plus one for the pasta) and about 30 minutes to make this dish! Here's how you make it:
Start by browning the ground turkey in a skillet over medium-high heat.
After the ground turkey is almost completely browned, add in the chopped onion. Continue to cook the mixture until the onion is soft and translucent.
Add in the minced garlic and cook for another minute. Transfer the turkey mixture to a large bowl and set it aside.
Next, add a tablespoon of dairy free butter to the skillet along with the sliced mushrooms. Cook the mushrooms, stirring occasionally, until they are soft (about 2-3 minutes).
When the mushrooms are soft, set them aside with the ground turkey mixture.
Next, add ¼ cup dairy free butter/margarine to the pan and heat until it is melted.
When the mushrooms are soft, set them aside with the ground turkey mixture.
Next, add ¼ cup dairy free butter/margarine to the pan and heat until it is melted.
Using a whisk, incorporate the gluten free flour into the melted dairy free butter.
Cook the mixture for about a minute until it is smooth, bubbly, and browning slightly.
Next, add half the chicken broth and whisk until the mixture is smooth. Stir in the remaining broth until it is fully incorporated.
Cook the sauce for 1-2 minutes until it is thickened and bubbly. Then stir in the thyme leaves, sage, and Dijon mustard.
Add the ground turkey mixture and mushrooms back into the pan and stir into the sauce.
Serve it over your favorite pasta and enjoy!
Tips and frequently asked questions
Leftovers are good for 3-4 days in the refrigerator.
Yes, this dish freezes well! You can do this in two ways:
1) Transfer the meat/sauce mixture to a freezer-safe container and freeze for up to 3 months. When you're ready to serve it, transfer it into a skillet, cover it, and heat over medium-low heat until bubbly. Then serve over your favorite pasta.
2) Freeze a serving of cooked pasta (or other starch) topped with the turkey stroganoff in single-serving containers. This is especially helpful when someone in the family needs a quick meal.
To reheat it, it works best to let it thaw in the refrigerator for a few hours first, then heat it in the microwave. If you don't have time for that, you can use the defrost setting on the microwave first and then heat completely on the high setting.
Yes! I sometimes double the recipe so I have leftovers to freeze or to send with my boys for lunch during the week.
If you are cooking for more than a family of four or have hungry teenagers who eat larger servings (like me) but don't want a lot of leftovers, you can increase the turkey to 1-½ pounds while keeping the rest of the ingredient quantities the same.
For a well-balanced meal, I like to add a serving (or two) of vegetables like steamed broccoli or carrots. A side salad is also a great way to get in those veggies!
More gluten free ground turkey recipes
I like using ground turkey in recipes because it's a lean protein and it's quick to defrost and cook. (Am I the only one that forgets to take the meat out to thaw ahead of time?!)
If you're looking for a quick and easy meal to add to your weeknight dinner rotation, some of my favorites include tacos, Mexican lasagna, chili, Instant Pot pasta, and inside-out egg rolls.
📖 Recipe
Dairy Free Stroganoff
Ingredients
- 1 pound ground turkey
- 1 cup onion chopped (about 1 medium)
- 8 ounces fresh mushrooms sliced
- 5 tablespoons olive oil or "safe" margarine, divided
- ¼ cup gluten free flour blend
- 2 cups gluten free chicken or turkey broth
- 1 teaspoon dijon mustard
- ½ teaspoon thyme
- ½ teaspoon rubbed sage
- Salt and pepper to taste
Instructions
- In a skillet over medium-high heat, brown the turkey. Add the onion and cook until tender. Transfer the mixture to a large bowl and set aside.
- Melt 1 tablespoon of dairy free butter/margarine in a skillet over medium heat. Alternatively, you can use olive oil and warm it over medium heat. Add the mushrooms and saute until tender. Set aside with the turkey mixture.
- Next, add ¼ cup dairy free butter/margarine or olive oil to the skillet and heat over medium heat. Whisk in the flour until fully incorporated; continue stirring for about 1 minute until bubbling and slightly browned. Whisk in half of the chicken broth and stir until thickened. Incorporate the remaining broth and whisk until smooth. Cook for another minute until the mixture is bubbly and thickened slightly. Stir in the thyme, sage, and Dijon mustard, and then the turkey and mushroom mixture. Cook until the mixture is bubbling.
- Serve over cooked gluten free pasta, rice,or potatoes.
Notes
Nutrition
More easy main dishes
Love this recipe?
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Victoria says
Made this for the first time my onions were bad so I had to use dried minced 2 tablespoons used chicken bouillon for the chicken broth mixed everything together of course I didn't read the directions properly so I mixed it all together including the flour into the chicken broth and the seasonings then poured into the ground turkey and minced onion mixture into the pan it's thick and beautifully smell delicious tasted just as good as it smelled and we're serving it with peas and corn and egg noodles. Thank you thank you so much for this recipe I am so glad I found your website can't wait to try your
Kristi Winkels, RDN, LD says
Hi Victoria! I'm so glad you enjoyed it even with a couple of alterations! Glad you found my little spot on the internet- thanks for stopping by!
KN says
Absolutely delicious! I made this recipe for family with allergy restrictions, and although I don't have any restrictions at this time, I could not taste any difference when comparing to one with allergens in it (that sounds funny but you know what I mean!) I'll be saving this for the future for sure!
Kristi Winkels says
Thanks so much for sharing your feedback! I'm so glad you liked it!
Kellie says
You just dont know how I love you for this recipe right now. Im 7 weeks preggo and I made a regular sized batch (not the family pack) of ground turkey....CRUSHED in 1 day. I went back to the grocery store today and bought a family pack of ground turkey to make another batch just so I can have enough to freeze. This is the best recipe I have tasted in a long time. Thank you.
Kristi says
Hi Kellie,
I'm so glad you (and the baby) liked this dish! 🙂 Thanks for your kind words and rating.
Lisa says
Stumbled across your recipe the other day when doing a search for GF/DF ground turkey recipes.
I wasn't sure if it would taste rich using chicken and not beef broth. I wasn't sure I'd like the sage because I didn't think I liked sage.
However, all I can say is WOW, WOW, WOW! I don't know why this recipe doesn't have more 5 star ratings... IT'S DELICIOUS!
I made minor changes:
1. I cooked the mushrooms & onions first, then removed them from the pan and cooked the turkey.
2. I substituted the GF flour for cornstarch because I'm avoiding nightshades and most GF flours have potato in them.
3. I whisked together the broth, dijon & spices first and then added that to the pan.
TRULY, this was SO GOOD, easy too & will be on a regular rotation for me.
Off, to check out your site for other GF/DF/nightshade free recipes.
Kristi Winkels, RDN, LD says
Thanks for your feedback! I'm so glad you enjoyed it!
Ginger says
I had to sub some items, because of what I had on hand. Instead of mushrooms, I just added some frozen peas and broccoli. The sauce was excellent! I had splurged on some Miyoko's vegan butter and it worked really great! Instead of ground turkey, I used some leftover turkey breast from our Thanksgiving dinner. This recipe was a great base and I am excited to try it with mushrooms in the future. Thank you!
Leah says
Absolutely delicious, this has wonderful flavor
Angela Shortland says
Thank you so much for your recipes! I've printed more than one and am going to make the Stroganoff today. My son has pages of allergens to be avoided so it makes life very challenging. And just to do you a good turn in turn, Tinkyada is a brand of pasta made from brown rice and it is the best tasting quality pasta alternative I've ever found.
Thanks again and God bless you and your family.
Kristi Winkels, RDN, LD says
Hi Angela, Thanks so much for your comment! I’m so happy to hear you have found some recipes here that work for your family! And, I agree, Tinkyada makes a delish gluten free pasta!
Best wishes,
Kristi
Anonymous says
I will make this again and again. it had the consistency of the creamy stroganoff texture and was delicious. I didn't have sage, but added peas and nutritional yeast for added creamy texture and flavor. my 1 & 3 year old liked it too. Glad I found you and this recipe. will peruse the rest of your recipes. I wanted to leave a 5-star review because this recipe only had 1 in my google search and felt more people would LOVE it. I hope it gets more:) thank you
Kristi says
I'm so glad you enjoyed it! It is my son's favorite meal 🙂 Thank you for your kind review!
Jennifer R says
My picky kid loved it, along with the rest of us. I will definitely make this again. I added nutritional yeast and some garlic, and used poultry seasoning instead of the sage. Used regular mustard instead of dijon, since that's what I had
Kristi Winkels, RDN, LD says
Hi Jennifer,
Thanks for sharing your feedback! I'm glad it was kid approved at your house, too! 🙂
Anonymous says
This was excellent, very comfort food vibe. I ended up doubling the mushrooms (1 pkg white, 1 baby bella), used kettle and fire chicken mushroom bone broth and a little extra veggie broth. No sage, some extra thyme (started seasoning when cooking turkey), added a little garlic powder.
Kristi says
Thanks for your comment! Glad you enjoyed the recipe!