Begin by heating a large skillet over medium heat. Add the ground turkey and cook it until it loses its pink color, which typically takes about six minutes. It's important to break it up into smaller pieces to ensure even cooking. Once it’s nicely browned, drain off any excess fat.
Transfer the cooked turkey to your slow cooker. Make sure to scrape off any bits stuck to the skillet; they add great flavor!
In the same skillet, add a splash of extra virgin olive oil if needed, then toss in the sliced mushrooms and diced onion. Sauté them over medium-low heat for about six minutes until they’re tender and fragrant.
Once the mushrooms and onions are ready, add them to the slow cooker with the turkey.
Next, pour in the chicken broth and add the tomato paste, balsamic vinegar, and black pepper. Stir everything together gently to combine the flavors.
Cover the slow cooker and set it to low heat. Allow the mixture to cook for about four to six hours, letting all those wonderful flavors meld together.
When you’re nearing serving time, in a small bowl, mix the Greek yogurt with cornstarch if you prefer a thicker sauce. This step is optional but highly recommended for that creamy finish!
Add the yogurt mixture to the slow cooker, stirring it into the stroganoff. Cover once again and let it cook for another thirty minutes to allow the sauce to thicken.
Once done, serve the stroganoff over whole-wheat egg noodles or brown rice, if desired. Enjoy this comforting dish with your family and friends!
