A creamy, tangy main dish with turkey, ranch seasoning, and pickles—made easy in one pot for fast cleanup.
# Components:
→ Proteins
01 - 1 pound ground turkey
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup sliced white mushrooms
05 - 1 cup dill pickles, finely diced
06 - 2 tablespoons pickle brine
→ Dairy
07 - 1 cup sour cream
08 - 1/2 cup milk
→ Pantry & Seasonings
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons all-purpose flour
11 - 1 (1 ounce) packet ranch seasoning mix
12 - 2 cups low-sodium chicken broth
13 - 8 ounces wide egg noodles
14 - Salt, to taste
15 - Freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons fresh dill, chopped (optional)
# Directions:
01 - Melt butter in a large, deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 3 minutes until softened.
02 - Incorporate minced garlic and sliced mushrooms. Sauté for an additional 3–4 minutes until the mushrooms release their moisture.
03 - Add ground turkey to the skillet. Cook, breaking it apart with a spoon, until no longer pink for approximately 5 minutes. Season with salt and pepper.
04 - Evenly distribute flour over the turkey mixture and stir thoroughly to coat all components. Cook for 1 minute.
05 - Stir in ranch seasoning, pickle brine, and chicken broth. Bring the mixture to a gentle simmer.
06 - Introduce the wide egg noodles and diced pickles to the skillet. Stir to ensure the noodles are submerged as much as possible in the liquid.
07 - Reduce heat to medium-low. Cover the skillet and cook for 8–10 minutes, stirring occasionally, until the noodles achieve tenderness and most of the liquid has been absorbed.
08 - Lower the heat and stir in the sour cream and milk until a smooth, creamy consistency is achieved. Gently heat through, being careful not to boil. Adjust seasoning as necessary.
09 - Serve hot, garnished with fresh dill if desired.
