This Turkey Mushroom Stroganoff is a quick meal to cobble together, and one that you serve up straight on the plate. This is also known as almost no dishes to wash, and, as you’ll know if you listened to the podcast where we shared this recipe, dirty dishes (or kitchen equipment) are not my favorite. Fast and furious weeknight dinners, though, are right at the top of my list of favorite things. This is one of those.
Zucchini noodles (zoodles) are, according to our lovely Facebook Group members, one of their favorite KETO foods that they hate to prepare. So, in an attempt to stop the zoodle-making dread we shared some tips and tricks on the podcast. Come laugh and learn with us!
Check out what was happening they day I tossed this together for dinner. It involved my lawn, dirty dishes, and online bank accounts. And then it ended with Turkey Mushroom Stroganoff. All good!
You could serve this Turkey Mushroom Stroganoff over plain zucchini noodles, but the leeks really add a sweetness and moistness that is otherwise missing. If you’re new to leeks I heartily encourage you to give them a go. Really, though, I am just bound and determined to get you lovely people eating leeks if it’s the last thing I do.
Turkey Mushroom Stroganoff
Author: Carrie Brown | Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Serves: 4 – 6
What You Need
- 2 lb / 900g ground turkey
- 8 oz. / 225g mushrooms, sliced
- Sea salt and black pepper
- 1 TBSP dried oregano
- 2 TBSP white wine vinegar
- 2 cups / 16 fl oz. / 1 pint chicken stock
- 1 cup / 8 fl oz. unsweetened thin coconut milk (in a carton)
- 1 tsp. konjac flour (glucomannan powder)
- 1 TBSP coconut oil or avocado oil
- 1 large leek, very finely sliced
- 4 large yellow squash, julienned with a julienne peeler or a mandoline
- 2 large zucchini (courgette), julienned with a julienne peeler or a mandoline
What You Do
- In a large skillet, cook the ground turkey over a medium heat, stirring frequently to break up, until lightly browned.
- Add the sliced mushrooms to the skillet and cook for another minute.
- Add the salt and pepper, oregano and white wine vinegar to the meat and mushrooms and stir well.
- Add the chicken stock, stir well and heat until it just starts to bubble.
- Reduce the heat to low.
- In a small jug or bowl, rapidly whisk the milk into the konjac flour to make a slurry.
- Add the slurry to the meat mixture and stir well.
- Stir constantly while the sauce thickens this takes a few minutes.
- Once thickened, simmer the sauce for 10 minutes.
- Meanwhile, heat the coconut oil in your largest stock pot and sauté the leeks over a medium heat, stirring frequently until they wilt, but do not brown.
- Turn the heat to low and add the julienned squash.
- Toss the squash / zucchini and the leeks together well and let the squash warm through – a couple of minutes.
- Pile the squash and leek mixture onto plates and spoon the meat sauce over the top.
Top Recipe Tips
- If you have a spiralizer you can also use that to prepare the squash / zucchini strips.
- You can also use ground chicken.
- You can also use ground beef, in which case, switch the stock to beef also, and the white wine vinegar to red wine vinegar.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More chicken and turkey recipes
- Come laugh and learn with us over at The Ketovangelist Kitchen Podcast
- Come hang out in The Ketovangelist Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!