Lightened Turkey Stroganoff

I love making this recipe when lousy weather days arrive in Chicago (and the craving for comfort food!). I took the comfort of beef stroganoff and gave it a healthy twist without sacrificing flavor. Excellent for a crowd or some Sunday night meal prep. Enjoy!

Ingredients (makes 8 servings):

• Olive oil
• 16 ounces sliced baby bella mushrooms
• 1 onion chopped
• 4 cloves of garlic
• 1.5 pounds ground turkey
• 1.5 tbsp oregano
• 1 tbsp parsley
• 2 tsps paprika
• 8 cups beef stock
• 16 ounces egg noodles
• 2 0% Greek yogurts
• Salt and pepper to taste

Recipe:

• Heat olive oil on medium high in a large pot or dutch oven. Add sliced mushrooms and cook until slightly browned, about 5 minutes. Add onion and garlic and cook until translucent, another 5 minutes.
• Add seasonings and turkey and cook until browned. Add salt and pepper to taste. (I find turkey to be dry and usually have to add a decent amount of salt to this recipe.)

• Reduce heat to medium. Add beef stock and egg noodles. Bring heat back to high and cook stirring until noodles are cooked through – between 10 and 15 minutes.

• Turn off heat. Add yogurt and more salt and pepper as needed. Stir thoroughly.
• Serve and enjoy!