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Ingredients
  

  • 1 tbsp olive or avocado oil
  • 1 lb ground turkey
  • 1 shallot, finely chopped
  • 1/4 tsp dried sage
  • 1 tsp dried oregano
  • 1 tbsp olive or avocado oil
  • 2 cups chopped cremini mushrooms
  • 1 tbsp butter
  • 1 tsp minced garlic
  • 2 tbsp grainy dijon mustard
  • 1 1/2 cups sour cream
  • 1/4 tsp nutmeg
  • 2 zucchini’s spiralized
  • 1 large sweet potato spiralized

Instructions
 

  • In a large frying pan add 1 Tbsp olive oil and the 1 Tbsp butter.
  • Add the chopped cremini mushrooms and heat to medium.
  • Add the garlic and stir.
  • Cook mushrooms for about 5-6 minutes.
  • Remove from pan and set aside.
  • In the same medium heat frying pan add 1 Tbsp olive oil and the ground turkey, chopped shallot, and dried spices.
  • Stir with a wooden spoon and break up the meat into small clumps.
  • Cook the ground turkey mixture for 6-7 minutes.
  • Add the cooked mushrooms back into the frying pan and stir.
  • Turn heat down to low and add the dijon mustard, sour cream and nutmeg.
  • Stir well.
  • Increase heat to medium and cook for 4-5 minutes.
  • Turn heat to low until ready to serve.
  • In medium frying pan add the spiralized zucchini with 1 Tbsp water.
  • Heat on medium and toss lightly. Cook 3-4 minutes.
  • Remove from frying pan and set aside.
  • In the same medium frying pan add the spiralized sweet potato and 1 Tbsp water.
  • Cook 5-6 minutes and toss lightly.
  • Remove from frying pan and set aside.
  • Divide cooked spiralized zucchini and sweet potato among 4 plates.
  • Top with the turkey stroganoff and serve.
  • Enjoy!!
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