It’s now acceptable to be making comfort dishes…right?

I think I am comfortable with admitting I have been searching for winter “comfort” favorites to spice up the beginnings of the dreary winter months for at least the past week now (#sorrynotsorry).

Here, the leaves have significantly fallen and I am attempting to ignore the fact that winter will truly have hit once the grass has turned brown, which, thankfully, has not happened yet.

Although I am dreading the winter chill, I love the excuse to commence operation “let’s make the best comfort food.”  Although this means sacrificing a bit of the so called “summer body,” it has been enjoyable to find healthier versions of winter time classics.

Today it was Turkey Stroganoff sans sour cream.  I would agree with my husband, my thankfully willing taste tester, that sour cream does assist in making a Stroganoff have a thicker consistency, however, this version does a great job in creating a lighter version without sacrificing too much of the desired thickness.

◊ Turkey Stroganoff ◊

15 minutes prep time ◊ 20 minutes cook time ◊ 35 total time


  • 1 1/2 pounds lean ground turkey
  • 8 ounces (1 small package) baby portabella mushrooms
  • 1 Tablespoon of butter
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 Tablespoon of thyme
  • 1 cup of beef broth (separated)
  • 4 Tablespoons of flour
  • 1 can (10.5 ounces) of cream of mushroom soup
  • 1/2 pound of pasta (preferably egg noodles)


  1. Brown ground turkey in a large skillet over medium heat
  2. Add mushrooms, salt, garlic powder, onion powder, and thyme and cook until mushrooms have turned slightly brown.
  3. While the mushrooms are cooking, whisk the flour and 1/2 cup of beef broth together in a small bowl until smooth; and prepare pasta according to instructions on packaging.
  4. Mix flour and broth mixture, cream of mushroom soup, and the other 1/2 cup of beef broth into turkey and mushroom mixture.
  5. Lower heat to medium-low, and cook mixture for approximately 10-15 minutes until Stroganoff has thickened.  Add additional beef broth if consistency is too thick.

[I modified a Beef Stroganoff recipe found here to obtain the above result]




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