If you’re looking for a gluten-free stroganoff recipe that satisfies, this creamy ground turkey stroganoff does not disappoint. It’s very easy and ready in just 30 minutes. It is AIP/Paleo and Whole30 friendly as well.
This stroganoff is made with coconut milk rather than cream or sour cream to keep it dairy-free. It can also easily be made into a beef stroganoff by subbing in beef/steak or ground beef.
Stroganoff is an awesome comfort dish for cold days and it has been cold lately! Tennessee stays pretty warm most of the year but winter is pretty much here now. I love using ground turkey in recipes because it defrosts quickly for last-minute meals on busy nights and it’s usually relatively lean.
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Gluten-Free Stroganoff Ingredients
- Ground Turkey -You can also use ground chicken or pork. Alternatively, make a classic beef stroganoff by adding steak or ground beef. Just keep in mind your cook time will likely be longer for steak.
- Mushrooms: I use Baby Bella mushrooms but any kind will do. Use fresh if possible rather than canned.
- Onions- I used yellow onions but any kind of onion is fine.
- Coconut Oil- Or use whatever oil works best for you. Olive oil and avocado oil are fine too.
- Chicken Broth- If doing AIP, choose one that's AIP compliant or use homemade. Bone broth is fine too.
- White Wine Vinegar
- Coconut Cream- Be sure to choose one without guar gum. I like Nature’s Greatest Foods brand and Let’s Do Organic. Alternatively, just use the thick part of a can of full-fat coconut milk. This is essentially the same as coconut cream.
- Garlic Powder
- Dill Weed- Not to be confused with dill seed which isn’t AIP compliant.
- Sea Salt- Pink Himalayan or Ancient Sea Salt are great options.
- Arrowroot Starch- This acts as a grain-free thickening agent. I usually use Bob’s Red Mill. If you don't have arrowroot starch, you can also use tapioca flour in equal amounts. Same with cornstarch (although this one is not AIP/Paleo).
- Use Cooked Turkey/Chicken
The first time I made this recipe I used leftover turkey from Thanksgiving. If you want to just use cooked turkey or chicken, you just need to add it to the other ingredients towards the last 10 minutes of cooking to warm it up.
- Use Ground Beef, Beef Steak, Beef Tenderloin
Stroganoff is usually made with beef, so if you have beef, this recipe would of course be perfect with it.
- Serve it with Raisins or Dried Cranberries
This may sound weird but my husband insisted I add raisins last time I made it and it was pretty good. I just don’t include them in this recipe because I can’t bring myself to call it a stroganoff if it contains raisins- it just doesn’t sound right!
How to Serve Stroganoff
Traditionally, stroganoff is served with egg noodles, rice or mashed potatoes.
If you’re doing AIP, you can serve this dish with
- Cassava Pasta
- Sweet Potato Glass Noodles
- Cauliflower Rice
- Mashed yucca/Malanga Blanca, white sweet potatoes, or cauliflower
- Spiralized Steamed zucchini or other veggies
I tried cassava pasta from Jovial this time and oh my goodness, I forgot how much I liked pasta!! It is so delicious. I think it’s pretty close to whole wheat pasta in taste and texture when you eat it plain.
However, it tastes very close to regular white pasta when you eat it with a sauce and other foods mixed in. The texture is soft like regular pasta, not chewy like some other AIP-friendly pastas. I used the Fusilli kind for this recipe but they’ve also got Orzo, Penne, Elbows, and Spaghetti
This will keep fresh in an air-tight container in the fridge for 4-5 days and in the freezer for up to 3 months.
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I hope you enjoyed this recipe. If you made it, leave a comment below and let me know what you thought. I'd love to hear from you!
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This recipe is shared on the Paleo/AIP Recipe Roundtable
Gluten-Free Dairy-Free Ground Turkey Stroganoff
- 1 tbsp coconut oil (or oil of choice)
- 1/2 onion, diced
- 2 pounds ground turkey or chicken, pork, or beef
- 4 cups fresh mushrooms diced
- 1 cup chicken broth
- 1 can coconut cream (13.5 oz), or thick part of a can of coconut milk (see notes)
- 3 tbsp white wine vinegar
- 1 tbsp garlic powder
- 1 tsp dill weed
- 1 1/2 tsp sea salt
- 1/3 cup cold water
- 1 tbsp arrowroot starch or tapioca flour or cornstarch (for non-paleo/AIP)
- fresh parsley (garnish)
- Heat the oil in a large pan over medium-high heat for about 20 seconds, then add the onions. Cook for 2-3 minutes until slightly translucent.
- Add the ground turkey and cook for 4-5 minutes until it starts to brown.
- Add the mushrooms to the pan and cook for another 4-5 minutes.
- Add the chicken broth, coconut cream, vinegar, and seasonings to the pan. Reduce heat to medium and continue cooking for 3-4 more minutes.
- Make a slurry by mixing the cold water and arrowroot starch in a cup, then add the slurry to the pan and stir it in.
- Turn heat down to medium-low. Allow the turkey mixture to simmer for another 10 minutes or until the sauce reaches desired thickness and turkey is cooked through.
- Serve over grain-free pasta or cauliflower rice. Garnish with fresh parsley.