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Turkey Stroganoff with Mushrooms & Cranberries

Keyword turkey stroganoff
Servings 6


  • 9 oz. wide egg noodles
  • 2 tsp. vegetable oil
  • 1 ½ cups onion finely chopped
  • 1 ½ cups sliced mushrooms
  • 6 tbsp dry white wine
  • 6 tbsp dried cranberries preferably unsweetened
  • 3 cups shredded cooked turkey
  • 1 Tbsp. Dijon mustard
  • 12 oz. reduced fat sour cream
  • 2 Tbsp. chopped parsley


  1. Place a large sauté pan over medium heat. Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown (about 8 minutes).
  2. Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated (about 2 minutes).
  3. Stir in the turkey, Dijon mustard, and sour cream. Remove from heat.
  4. Adjust seasoning to taste. Divide the noodles between 6 bowls and top with stroganoff mixture. Sprinkle with parsley.