Comfort food doesn’t have to weigh you down — or trigger inflammation. This dairy-free turkey stroganoff brings all the cozy, creamy flavors you crave, without the ingredients that leave you feeling sluggish or bloated. It’s a nourishing, allergen-friendly twist on a classic, made with simple ingredients, wholesome flavors, and zero dairy, gluten, soy, or other top allergens.
At NuBloom, we believe weeknight meals should check three boxes: easy, nourishing, and deeply satisfying. And this recipe delivers exactly that. Lean ground turkey brings protein, mushrooms add earthy depth, and a silky, dairy-free gravy ties everything together in under 30 minutes. It’s the kind of meal that leaves you feeling full and energized, not foggy or fatigued.
Best of all, this stroganoff is incredibly flexible. Serve it over gluten-free pasta, rice, or potatoes depending on what your body is craving or what you have in the pantry. Leftover turkey? It works beautifully here. No mushrooms? Skip them. A recipe that adapts to you is a recipe worth keeping.
This dish is proof that comfort food can be both gut-friendly and deeply delicious. This recipe is a perfect option for busy families, hormone-friendly eating, and anyone craving real-food nourishment without the allergens.
Gluten Free, Dairy Free Turkey Stroganoff
This dairy free stroganoff is made with ground turkey and without sour cream and other dairy products. It’s gluten free, top 9 allergen free, and ready in 30 minutes!
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Course: Main Course
Diet: Gluten Free, Dairy Free, Low Fat
Servings: 4 servings
Calories: 344kcal
Ingredients
- 1 pound ground turkey (or about 2 cups cubed chicken or turkey if using up leftovers)
- 1 cup onion chopped (about 1 medium)
- 8 ounces fresh mushrooms sliced (omit if desired- still delicious without)
- 5 tablespoons olive oil or “safe” butter/margarine, divided
- ¼ cup gluten free flour blend
- 2 cups gluten free chicken or turkey broth (vegetable, mushroom, or even beef work in a pinch)
- 1 teaspoon dijon mustard
- ½ teaspoon thyme
- ½ teaspoon rubbed sage
- Salt and pepper to taste
Instructions
- In a skillet over medium-high heat, brown the turkey. Add the onion and cook until tender. Transfer the mixture to a large bowl and set aside.
- Melt 1 tablespoon of dairy free butter/margarine in a skillet over medium heat. Alternatively, you can use olive oil and warm it over medium heat. Add the mushrooms and saute until tender. Set aside with the turkey mixture.
- Next, add ¼ cup dairy free butter/margarine or olive oil to the skillet and heat over medium heat. Whisk in the flour until fully incorporated; continue stirring for about 1 minute until bubbling and slightly browned. Whisk in half of the chicken broth and stir until thickened. Incorporate the remaining broth and whisk until smooth. Cook for another minute until the mixture is bubbly and thickened slightly. Stir in the thyme, sage, and Dijon mustard, and then the turkey and mushroom mixture. Cook until the mixture is bubbling.
- Serve over cooked gluten free pasta, rice, or potatoes.
Notes
For the mushrooms, I prefer baby Bellas but white button mushrooms work well, too. Buy sliced mushrooms to save prep time.
For larger servings, you can use 1-½ lbs of ground turkey and keep the quantities of the sauce ingredients the same.
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 16g | Protein: 26g | Fat: 20g | Saturated Fat: 5.6g | Polyunsaturated Fat: 2.65g | Monounsaturated Fat: 5.14g | Cholesterol: 90mg | Sodium: 764mg | Potassium: 560mg | Fiber: 2g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg
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