Turkey Stroganoff

5 from 4 votes

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. Serve it over a bed of rice or egg noddles.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American

Servings: People

Calories: 403kcal

Author: Kristin

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!

Notes

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.

This meal is almost better the next day. The sauce will get even thicker when chilled and reheated.

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.

Nutrition