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Comforting Low-Salicylate Turkey Stroganoff with Gluten-Free Fettuccine
Enjoy a comforting and flavorful Turkey Stroganoff, inspired by Eastern European cuisine, made with lean ground turkey and a creamy, savory sauce. This recipe is carefully crafted to be low-salicylate, gluten-free, and aligns perfectly with a Mediterranean dietary pattern, offering a wholesome and satisfying meal.
50 min4 servingseastern europeanmain course
Nutrition Facts
Per serving
Calories486
% Daily Value*
Total Fat 24g30%
Saturated Fat 12g58%
Trans Fat 0g
Cholesterol 89mg30%
Sodium 1177mg51%
Total Carbohydrate 42g15%
Dietary Fiber 4g13%
Total Sugars 5g
Protein 21g42%
Calcium 99mg8%
Iron 2.3mg13%
Potassium 547mg12%
Vitamin A 30mcg3%
Vitamin C 3.2mg4%
Vitamin B6 0.09mg5%
Vitamin E 1.1mg7%
Vitamin K 18mcg15%
Magnesium 50mg12%
Zinc 2.2mg20%
Folate 20mcg5%
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 1 lb lean ground turkey
- 2 tbsp unsalted butter
- 1 tbsp canola oil
- 1 large shallot
- 0.5 cup leeks
- 8 oz oyster mushrooms
- 1 tbsp arrowroot powder
- 2 cup bone broth
- 0.5 cup sour cream
- 0.25 cup creme fraiche
- 8 oz gluten-free fettuccine pasta
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp parsley flakes
- 0 as needed water
Instructions
- 1Cook Gluten-Free Fettuccine Pasta according to package directions in salted water. Drain and set aside.
- 2In a large pan, melt butter and canola oil. Brown ground turkey, breaking it up. Drain excess fat. Add diced shallot, sliced leeks, and oyster mushrooms, sauté until softened.
- 3Stir in garlic powder and arrowroot powder, cooking for 1 minute. Gradually whisk in Bone Broth, bringing to a simmer until slightly thickened.
- 4Reduce heat to low. Stir in sour cream and creme fraiche until smooth and heated through, but do not boil. Season with salt.
- 5Serve the turkey stroganoff mixture over the cooked gluten-free fettuccine, garnished with dried parsley flakes.
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