Ground Turkey Goulash is my lighter spin on the classic American goulash so many of us grew up eating. Lean turkey meat, elbow macaroni, tomato sauce, and a simple mix of Italian seasoning and bay leaf all cook together in one big pot. It tastes like real comfort food, and there’s only one pot to wash when supper is over. When this time of year rolls around and the evenings get chilly, it’s one of those easy dinner ideas that feeds a hungry family without much fuss.
Why You’ll Love This Ground Turkey Goulash
- One pot does it all. The turkey, sauce, and pasta all cook in the same Dutch oven, so it fits right in with your favorite one pot recipes.
- Lighter than beef goulash. Using 93/7 ground turkey keeps it lean, so it’s a nice swap if you want healthy recipes that still feel hearty.
- Feeds a crowd. This big batch makes enough for the whole family, with plenty left for a second helping.
- Simple pantry ingredients. Canned tomatoes, tomato sauce, beef broth, and dried herbs are things most of us already keep on hand.
- Kid-friendly comfort food. Tender elbow macaroni and melty cheddar on top make it an easy win at the supper table.
- Great for leftovers. The flavors keep getting better, so it makes a tasty lunch the next day.
Ground Turkey Goulash Ingredients
- Olive oil: A little olive oil keeps the lean turkey from sticking while it browns.
- Ground turkey: I use 93/7 ground turkey. It’s lean but still has enough fat to stay juicy and full of flavor. You can certainly use a leaner turkey if you want to save on calories while keeping the protein.
- Yellow onions: Two large onions add sweetness and body to the sauce as they soften.
- Garlic cloves: Four fresh garlic cloves, minced, give the goulash a warm, savory backbone.
- Water and beef broth: This liquid simmers the sauce and cooks the pasta right in the pot. Beef broth adds a deeper, meaty flavor that turkey alone doesn’t have.
- Tomato sauce and diced tomatoes: Two cans of each make a thick, rich sauce with little bites of tomato throughout.
- Italian seasoning and oregano: These dried herbs are the heart of the goulash seasoning and give it that classic, cozy flavor.
- Salt, garlic powder, and black pepper: Simple seasonings that help the turkey taste its best.
- Bay leaves: Three bay leaves simmer in the sauce for a subtle, savory depth. Just remember to fish them out before serving.
- Worcestershire sauce: A couple of tablespoons add a salty, tangy kick that makes the sauce taste like it cooked all day.
- Elbow macaroni: The classic pasta for American goulash. It cooks in the sauce and soaks up all that flavor.
- Shredded cheddar cheese: Sprinkled on top right before serving, it melts into creamy, cheesy goodness.
How to Make Ground Turkey Goulash in One Pot
The full measurements and times are in the recipe card below. Here’s a quick look at how it comes together.
Step one: Brown the turkey. Heat the olive oil in a large Dutch oven over medium heat. Add the ground turkey, Italian seasoning, oregano, salt, garlic powder, and black pepper. Cook until no pink remains, breaking the meat apart as it cooks. Spoon off any extra liquid if needed.
Step two: Build the sauce. Add the onions and cook until they soften. Stir in the tomato sauce, diced tomatoes, minced garlic, bay leaves, Worcestershire sauce, water, and beef broth. Mix well, cover, and let it simmer so all the flavors blend together.
Step three: Cook the pasta. Stir in the elbow macaroni and simmer just until the pasta is al dente. The macaroni keeps cooking after you take the pot off the heat, so don’t let it go too long or the noodles can turn mushy.
Step four: Finish and serve. Remove the pot from the heat and throw away the bay leaves. Let the goulash cool for a few minutes, then serve it hot with shredded cheddar cheese on top.
Ground Turkey Goulash Swaps and Variations
- Use ground beef: Swap the turkey for the same amount of ground beef for a classic beef goulash. Drain the grease well before adding the sauce. If you love the beefy version, try my Old Fashioned Goulash.
- Try egg noodles: Wide egg noodles work in place of elbow macaroni. They cook faster, so start checking them early.
- Add a bell pepper: Chop a green or red bell pepper and cook it with the onions for extra color and veggies.
- Add sweet paprika: A teaspoon or two of sweet paprika gives the sauce a warm, slightly smoky flavor and a deeper red color.
- Make it richer: Stir in a couple of tablespoons of tomato paste with the tomato sauce for a thicker, bolder sauce.
- Splash of red wine: Replace part of the beef broth with dry red wine for a grown-up twist.
- Change the broth: Chicken broth works fine if that’s what you have. The flavor will be a little lighter.
- Switch the cheese: Try Colby Jack, Monterey Jack, or a little mozzarella instead of cheddar.
- Make a half batch: Cut everything in half and cook it in a deep, large skillet with a lid instead of a Dutch oven.
- Go gluten-free: Use your favorite gluten-free elbow pasta and check the label on the Worcestershire sauce and broth. Gluten-free pasta can cook faster, so keep an eye on it.
- Use a pressure cooker: Short on time? My Instant Pot Goulash gets dinner on the table even faster.
Tips for the Best Turkey Goulash Recipe
- Pull it at al dente. Take note, this is crucial! The pasta keeps soaking up sauce after the heat is off, so stop cooking when the macaroni still has a little bite.
- Season the turkey early. Adding the dried herbs while the turkey browns helps the flavor soak right into the meat.
- Break up the meat well. Small crumbles of turkey spread through every bite and give the goulash a better texture.
- Stir often after adding the pasta. Elbow macaroni likes to settle on the bottom of the pot, so give it a good stir so it doesn’t stick.
- Thin it if needed. If the goulash gets too thick, stir in a splash of water or beef broth until it looks right.
- Thicken it if needed. If it seems too soupy, let it rest off the heat for a few minutes. The pasta will soak up the extra liquid.
- Don’t forget the bay leaves. Count all three as you remove them so nobody gets a weird leafy surprise in their bowl!
How to Store and Freeze Ground Turkey Goulash
Room Temp: Don’t leave goulash out for more than 2 hours. Let it cool, then put it away.
Refrigerator: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat single servings in the microwave or warm a bigger batch on the stove over medium-low heat. Add a splash of water or broth to loosen the sauce, since the pasta soaks it up as it sits.
Freezer: Freeze cooled goulash in freezer-safe containers or bags for up to 3 months. Thaw it overnight in the fridge, then reheat until hot all the way through. The macaroni will be a little softer after freezing. If you plan to freeze a batch, cook the pasta a minute or two less so it holds up better.
Ground Turkey Goulash FAQs
Can you freeze goulash?
Yes. Let it cool, then freeze it in airtight containers for up to 3 months. The pasta softens a little, so slightly undercook the macaroni if you’re making it ahead for the freezer. Sometimes I make this recipe without the pasta and freeze, then add fresh pasta when serving. It makes a really great meat sauce.
What is American goulash?
American goulash is a one pot dish of ground meat, macaroni, and a tomato-based sauce. It’s very different from Hungarian goulash, which is a paprika-heavy beef stew. Depending on where you grew up, you might know it as macaroni and beef or slumgullion.
Is ground turkey goulash healthy?
It’s definitely a lighter choice than most goulash recipes because 93/7 ground turkey has less fat than regular ground beef. It also packs in protein and tomatoes. You’ll find the full nutrition info in the recipe card below.
What to serve with goulash
Goulash is a full meal on its own, but a simple side makes it feel complete. Try Easy Buttermilk Cornbread, Honey Butter Rolls, a green salad, or my Sweet Coleslaw.
Goulash vs. chili mac: what’s the difference?
They’re close cousins. Goulash leans on Italian seasoning, oregano, and bay leaf for an herby tomato flavor. Chili mac uses chili powder and cumin and often includes beans.
Is goulash the same as Johnny Marzetti?
Not quite. Johnny Marzetti is an Ohio favorite that started in Columbus. OH-IO! It uses similar ingredients, but it’s usually layered and baked as a casserole. Goulash cooks right on the stovetop in one pot.
How do you keep goulash noodles from getting mushy?
Cook the pasta just until it’s al dente, then take the pot off the heat right away. The macaroni keeps cooking in the hot sauce, so it will be perfectly tender by the time you serve it.
If you’ve been looking for a turkey goulash recipe that’s simple, filling, and easy on the dishes, this one is a keeper. Cook the pasta right in the sauce, top it with cheddar, and watch everyone go back for seconds. Save it to your Pinterest board so it’s ready the next time you need a cozy weeknight dinner.
More Goulash and Ground Turkey Recipes
Looking for more goulash and ground turkey recipes? Try these family favorites next.
- Old Fashioned Goulash
- Instant Pot Goulash
- Ground Turkey Stuffed Peppers
- Ground Turkey Meatloaf
- Ground Turkey Vegetable Soup
- Crock Pot Clean Eating Turkey Chili
- Taco Spaghetti
Ground Turkey Goulash
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground turkey 93/7
- 2 large yellow onions chopped
- 4 cloves garlic minced
- 2 cups water
- 1 cup beef broth
- 2 cans tomato sauce 15 ounces
- 2 cans diced tomatoes 15 ounces
- 1 tablespoon Italian seasoning
- 1 tablespoon oregano
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 3 bay leaves
- 2 tablespoons Worcestershire sauce
- 2 cups uncooked elbow macaroni
- 1 cup shredded cheddar cheese
Instructions
- Add the olive oil to a large Dutch oven over medium heat. Add the ground turkey, Italian seasoning, oregano, salt, garlic powder, and pepper, then cook until no pink remains, breaking the meat apart as it cooks. Spoon off any excess liquid if needed.
- Add the onions and sauté for about 5 minutes, until softened. Stir in the tomato sauce, diced tomatoes, minced garlic, bay leaves, Worcestershire sauce, water, and beef broth. Mix well, cover, and simmer for about 30 minutes.
- Add the elbow macaroni and stir well. Simmer for 4 to 5 minutes, or until the pasta is just al dente. The macaroni will continue to cook after you remove the pot from the heat, so be careful not to overcook it or the noodles can quickly become mushy.
- Remove the pot from the heat and discard the bay leaves. Let cool for 5 minutes, then serve hot topped with shredded cheddar cheese.
Nutrition
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