Dutch Oven Turkey & Wild Mushroom Stroganoff
This hearty, creamy stroganoff features turkey, earthy wild mushrooms, egg noodles, and a tangy sour cream sauce—all simmered in a Dutch oven for a comforting camp lunch on chilly days.
Equipment
- Dutch oven
- Wooden spoon
- Knife
Ingredients
- 8 ounces egg noodles
- 2 cups cooked turkey shredded
- 2 cups wild mushrooms sliced
- 1 cup onion diced
- 2 tablespoons butter
- 1 cup vegetable broth
- 1/2 cup sour cream
- 1 teaspoon fresh thyme chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat butter in Dutch oven over medium heat.
- Add onion and mushrooms, cook 6–8 minutes until browned.
- Add broth and bring to a simmer. Stir in noodles and turkey. Cover and cook 8–10 minutes until noodles are tender, adding water if needed.
- Stir in sour cream, thyme, salt, and pepper. Heat gently (do not boil) until sauce is creamy.
- Serve warm.
Notes
Pre-cooked turkey works well for camp meals. Dutch oven lets you cook the sauce and noodles together in one pot for easy cleanup.