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Home » Recipes

Gluten and Dairy Free Turkey Stroganoff

Published: Feb 2, 2013 · Updated: Jan 24, 2021 by Kristi Winkels, RDN, LD · This post may contain affiliate links · 16 Comments

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 every time! It's not only dairy and wheat/gluten free but also free of the top 8 allergens.

Gluten and Dairy

Jump to:
  • The Ingredients
  • Leftovers Make Great Lunches
  • Related recipes
  • 📖 Recipe
  • 💬 Comments

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 making dairy free turkey stroganoff takes a few more steps than the traditional recipe, it's still a pretty quick dinner and worth the effort.

The Ingredients

Meat

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.

Vegetables

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 ¼ cup Earth Balance Buttery Spread (but you can use any safe cooking oil/fat) and melt it in a saute pan. Then, I sprinkle ¼ 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!

Noodles

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!

Related recipes

  • Gluten and Dairy Free Mexican Lasagna
  • Allergy Friendly Instant Pot Pasta
  • Chili (Gluten Free and Allergy Friendly!)
  • Red Beans and Rice Skillet

📖 Recipe

Gluten and Dairy

Gluten and Dairy Free Turkey Stroganoff

Kristi Winkels, RDN, LD
This turkey stroganoff is dairy free, egg free, soy free, wheat/gluten free, peanut free, tree nut free, fish free, and shellfish free.
4.94 from 16 votes
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 4 servings
Calories 344 kcal

Ingredients
  

  • 1 pound ground turkey
  • 1 cup onion chopped (about 1 medium)
  • 8 ounces fresh mushrooms sliced
  • ¼ cup olive oil or "safe" margarine
  • 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. 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.

Notes

Nutrition Facts: Serving size: 1 serving (¼ of the recipe), Calories: 344, total fat: 23 grams, saturated fat: 5 g, cholesterol: 0 g, sodium:  964 mg, total carbs: 12, fiber: 2 g, sugar: 4 g, Protein: 26 g

Nutrition

Calories: 344kcal
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Kristi Winkels, RDN, LD
Kristi Winkels, RDN, LD
Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.
Kristi Winkels, RDN, LD
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About Kristi Winkels, RDN, LD

Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.

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  1. KN says

    April 08, 2022 at 8:15 pm

    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!5 stars

    Reply
    • Kristi Winkels says

      April 08, 2022 at 8:48 pm

      Thanks so much for sharing your feedback! I'm so glad you liked it!

      Reply
  2. Kellie says

    February 25, 2022 at 6:03 pm

    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.5 stars

    Reply
    • Kristi says

      February 25, 2022 at 7:30 pm

      Hi Kellie,
      I'm so glad you (and the baby) liked this dish! 🙂 Thanks for your kind words and rating.

      Reply
  3. Lisa says

    May 01, 2021 at 9:14 am

    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.

    Reply
    • Kristi Winkels, RDN, LD says

      May 02, 2021 at 8:33 pm

      Thanks for your feedback! I'm so glad you enjoyed it!

      Reply
  4. Ginger says

    November 27, 2020 at 7:49 pm

    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!5 stars

    Reply
  5. Leah says

    November 27, 2020 at 4:08 pm

    Absolutely delicious, this has wonderful flavor5 stars

    Reply
  6. Angela Shortland says

    August 05, 2020 at 9:17 am

    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.

    Reply
    • Kristi Winkels, RDN, LD says

      August 05, 2020 at 8:42 pm

      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

      Reply
  7. Anonymous says

    April 30, 2020 at 7:08 pm

    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 you5 stars

    Reply
    • Kristi says

      May 03, 2020 at 7:05 am

      I'm so glad you enjoyed it! It is my son's favorite meal 🙂 Thank you for your kind review!

      Reply
    • Jennifer R says

      November 08, 2020 at 8:38 pm

      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 had5 stars

      Reply
      • Kristi Winkels, RDN, LD says

        November 09, 2020 at 8:52 pm

        Hi Jennifer,
        Thanks for sharing your feedback! I'm glad it was kid approved at your house, too! 🙂

        Reply
  8. Anonymous says

    November 11, 2019 at 9:02 pm

    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.5 stars

    Reply
    • Kristi says

      November 14, 2019 at 5:23 am

      Thanks for your comment! Glad you enjoyed the recipe!

      Reply

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