This dairy free stroganoff is made with ground turkey and without sour cream and other dairy products. It's gluten free, top 9 allergen free, and ready in 30 minutes!
5tablespoonsolive oil or "safe" margarine, divided
¼cupgluten free flour blend
2cupsgluten free chicken or turkey broth
1teaspoondijon mustard
½teaspoonthyme
½teaspoonrubbed 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
For the mushrooms, I prefer baby Bellas but white button mushrooms work well, too. Buy sliced mushrooms to save prep time.For larger servings, you can use 1-½ lbs of ground turkey and keep the quantities of the sauce ingredients the same.