This turkey stroganoff is a perfect dinner to use all that leftover turkey! Full of mushrooms, shredded turkey and broth made from the turkey bones. It's the perfect meal to stretch those thanksgiving leftovers.
One of the things I love most about a Thanksgiving dinner is all the leftovers. Especially turkey.
Our favorite way to make a turkey is on a pellet smoker, like a Traeger. Learn how we brine, prepare and smoke our turkeys.
Once thanksgiving is over, the turkey has another job. Homemade turkey broth.
Once all the meat is removed and the broth is made, there are many different ways you can use the two together.
This recipe, turkey divan, and my turkey noodle soup, are meals we love to make every year.
If you love mushrooms be sure to check out this mushroom sauce for steak or my veggie mushroom soup.
Ingredients
The star of this dish is the homemade bone broth and leftover turkey. If you do not have the turkey broth, chicken broth works as well.
Here is what you will need to make this turkey stroganoff.
- Olive Oil
- Onion
- Mushrooms
- Garlic
- Butter
- Flour
- Salt
- Pepper
- Paprika
- Turkey Broth
- Dijon Mustard
- Leftover Turkey
- Sour Cream
- Rice or Egg Noodles
See the full measurements in the recipe card.
Instructions
In a large braiser or other pan, warm up olive oil over medium heat.
Add in onions and sauté until soft and translucent.
Add in mushrooms and continue to cook until they are soft.
Take the garlic cloves and either mince or press them, add to mushrooms and cook for 30 seconds.
Next, add in salt, pepper, paprika then mix together.
Melt the butter and continue mixing everything together until all the mushrooms are coated.
Add in flour and mix until it is completely cooked. It will be thick.
Stir well and cook for a couple of minutes.
Very slowly, add in the turkey stock. Stirring while pouring it in.
Dice up or shred the turkey meat and add to the mushroom mix.
Reduce to low heat and add in the sour cream. Mix until fully incorporated and cook on low until it starts to thicken up.
Allow to cool for a few minutes before serving. This will help the stock thicken a even more.
Serve over a bed of rice or egg noodles and enjoy!
Storage
Keep leftovers in an airtight container in the refrigerator. Keep the noodles, rice and stroganoff separate. The cream can cause the noddles to break down and get soggy.
Because the sauce has sour cream in it, this dish does not freeze well.
Variations
Chicken Stroganoff: This recipe can easily be adapted to a chicken stroganoff. Just use leftover rotisserie or grilled chicken in place of the turkey. Substitute the turkey broth for chicken broth.
Ground Turkey Stroganoff: This recipe can be made with ground turkey instead. Cook the turkey right after the onions. Once the turkey is fully cooked add in the mushrooms and then follow the rest of the recipe as it is written.
Beef Stroganoff: This version is similar to the ground turkey. Just use ground beef and beef stock in place of the turkey. Cook the beef just after the onions. Once beef is fully cooked follow the recipe as written.
Substitutions
Chicken Broth: If you do not have turkey broth, chicken can be used instead.
Equipment
Large braiser or other pan: I use my cast iron braiser for this recipe but a large cast iron pan or other skillet can also be used.
Other Leftover Turkey Recipes
📋Recipe
Turkey Stroganoff
Ingredients
- 1 Tablespoon Olive Oil
- 1 Large Onion - Diced
- 8-10 Mushrooms - Sliced
- 3 Garlic Cloves - Minced or pressed
- 1 teaspoons Salt
- ½ teaspoon Pepper
- ½ teaspoon Paprika
- 3 Tablespoons Butter
- 3 Tablespoons All-Purpose Flour
- 2 Cups Turkey Broth
- 2 teaspoons Dijon Mustard
- 1 pound Leftover Turkey - Diced or Shredded
- ½ Cup Sour Cream
- Egg Noddles or Rice for Serving.
Instructions
Noodles or Rice
- Prepare either egg noodles or rice according to package directions.
Stroganoff
- While noodles or rice are cooking, prepare the turkey stroganoff.
- In a large braiser or other pan, warm up olive oil over medium heat.
- Add in onions and sauté until soft and translucent.
- Add in mushrooms and continue to cook until they are soft.
- Add in minced garlic and cook for 30 seconds.
- Next, add in salt, pepper, paprika then mix together.
- Melt the butter and continue mixing everything together until all the mushrooms are coated.
- Add in flour and mix until it is completely cooked. It will be thick.
- Stir well and cook for a couple of minutes.
- Very slowly, add in the turkey stock. Stirring while pouring it in.
- Dice up or shred the turkey meat and add to the mushroom mix.
- Reduce to low heat and add in the sour cream. Mix until fully incorporated and cook on low until it starts to thicken up.
- Allow to cool for a few minutes before serving. This will help the stock thicken a even more.
- Serve over a bed of rice or egg noodles and enjoy!
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