Ground Turkey Stroganoff

This stroganoff swaps in ground turkey and turkey bacon for the traditional beef, keeping the comfort food factor while cutting the fat. The slow cooker does the work: brown the turkey and bacon on the stovetop, then everything goes into the crockpot with onion, flour, paprika, cream of mushroom soup, and a splash of red wine.

Four to five hours on low gives the flavors time to meld into a rich, creamy sauce. The flour thickens the soup-and-wine base as it cooks, building body without a separate roux. If the mixture looks too thick, add a little water partway through. You want it saucy enough to spoon generously over toast.

The sour cream goes in at the very end, after the slow cooker is turned off. Adding it during cooking causes it to break and turn grainy. Stir it in, let it warm through for a minute, and serve immediately.

Chef Tips

• Brown the turkey and bacon until all the pink is gone. Drain the fat before transferring to the slow cooker.
• Non-fat sour cream works fine here since it’s stirred in at the end and doesn’t need to withstand heat.
• Red wine adds depth, but water works as a substitute in a pinch.
• Low-fat or fat-free cream of mushroom soup keeps this lighter. Cream of potato soup is another good option.

Variations

• Over egg noodles: Serve over buttered egg noodles instead of toast for a more traditional stroganoff presentation.
• Mushroom boost: Add ½ pound sliced fresh mushrooms to the slow cooker for more earthy flavor.
• Beef version: Use ground beef and regular bacon for a richer, more classic take.