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Turkey Stroganoff


8-10 Servings

This is a large batch recipe. It is great for a large gathering and/or for meal planning (making more than one meal out of a single recipe). Be sure not to skimp on the garlic here, it is a foundational ingredient here and helps build the rest of the flavors. Truffle salt is also key - brings the whole dish up a level.


Ground Turkey, 3 pounds

Yellow Onion, 1 Large – diced

Garlic, 12 Cloves, minced

Portobello Mushrooms, 20-25 dusted off and sliced

Shitake Mushrooms, 8 Med. – Large, sliced

Portobello Mushroom Soup (Pacific Brand), 1 Box – use 2 Cups

Red Wine, A heavier wine like a Cabernet Sauvignon or Merlot, ½ Cup

Greek Yogurt or Extra Creamy Goat, ½ Cup

Goat Cream Cheese, 2 Tbsps.

Truffle Salt, ½ tsp.

Salt and Pepper

Black (also called Forbidden) Rice, 1 – 1 ½ Cup Cooked

Please buy organic whenever possible!


In a heavy bottom large skillet (non-stick preferably), cook ground turkey, breaking up into small crumbles as you go, until browned and cooked through.  Use a slotted spoon to remove the ground turkey, there will some liquid remaining.  Add the diced onion and minced garlic.  Cook until liquid is evaporated, and the onions are slightly opaque.  Add mushrooms, cook until liquid released has just about evaporated.  Return the cooked ground turkey to the pan, mix well.  Add the mushroom soup and bring to a simmer. Add the red wine, yogurt and goat cream cheese, and truffle salt.  Mix well and taste for additional salt/pepper – use plain Kosher salt and a good 8-10 grinds of black pepper. 


Serve over black rice with a toss of fresh parsley.

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