Easy Turkey Stroganoff Recipe with Leftover Turkey
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This easy Turkey Stroganoff turns leftover turkey into a creamy comfort-food dinner in just 30 minutes. Tender turkey, mushrooms, and egg noodles are tossed in a creamy sauce for an easy meal that tastes nothing like yesterday’s turkey dinner.
Our house is the central gathering place for Thanksgiving, so we get one of the best perks of hosting—all those leftovers! We love turning them into completely different meals, and this Turkey Stroganoff recipe is one of our favorites.
Why You’ll Love This Turkey Stroganoff Recipe
After a big holiday meal, the last thing I want is another complicated recipe. This one gives leftover turkey a whole new personality.
It’s quick. Dinner is ready in about 30 minutes.
It’s made for leftovers. The turkey is already cooked, so we add it toward the end just long enough to heat through.
It’s creamy and comforting. Cream of mushroom soup, broth, and sour cream create a creamy sauce that coats the mushrooms, turkey, and egg noodles.
And while leftover Thanksgiving turkey inspired this recipe, you don’t have to wait until November to enjoy it. Leftover cooked chicken can be substituted for the turkey for an easy dinner any time of year.
Ingredients for Turkey Stroganoff
You don’t need anything fancy to turn leftover turkey into this creamy skillet dinner.
Leftover turkey. I used turkey breast cut into bite-sized pieces. Dicing or shredding the turkey helps it warm quickly and evenly.
Egg noodles. Wide egg noodles are perfect for catching that creamy stroganoff sauce. Cook them according to the package directions and drain them well, but don’t rinse them.
Mushrooms. Sliced mushrooms cook with the onion until they’re tender and have released some of their liquid.
Onion. I used red onion, but a sweet onion works too.
Butter. We use it to sauté the onion and mushrooms and add flavor to the sauce.
Chicken broth. Turkey broth is a great choice if you have some left from your holiday dinner. Chicken broth works just as well. If your turkey is already well seasoned, I recommend using low-sodium broth.
Cream of mushroom soup. This easy shortcut combines with the broth and sour cream to make a creamy sauce that mixes easily with the turkey, mushrooms, and noodles and thickens as it cooks.
Sour cream. It gives stroganoff its familiar creamy texture and tangy flavor.
Dry mustard, paprika, and Worcestershire sauce. These simple seasonings add flavor to the creamy sauce without covering up the turkey.
Salt and pepper. Taste before adding them. Your turkey and broth may already contain plenty of seasoning.
How to Make Turkey Stroganoff
Start by cooking the egg noodles according to the package directions. Drain them and set them aside.
Melt the butter in a large, deep skillet or braiser over medium-low heat. Add the sliced onion and cook for about 5 minutes, until it’s softened and starting to turn translucent.
Add the mushrooms and cook for another 5 minutes. They’ll soften and release some of their liquid.
Pour in the chicken broth, then stir in the dry mustard, paprika, and Worcestershire sauce.
Add the cream of mushroom soup and sour cream and stir until the sauce is smooth and creamy.
Fold in the cooked turkey and heat it just until it’s warmed through. Remember, the turkey is already cooked. We don’t want to simmer it for a long time and turn it dry or stringy.
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Add the cooked noodles and gently toss everything together until they’re evenly coated. Taste and add salt and pepper as needed.
Julie’s Tips for the Best Turkey Stroganoff
Don’t overcook the turkey. Add it toward the end. It only needs enough time to heat through.
Don’t rinse the noodles. The starch left on freshly drained egg noodles helps the creamy sauce cling to them.
Keep the heat low when adding sour cream. Sour cream can curdle when it gets too hot. For a little extra insurance, stir a small amount of the warm sauce into the sour cream before adding it to the skillet. Don’t boil the sauce after adding it.
Adjust the sauce if needed. The stroganoff gets thicker as it sits. Stir in a splash of turkey or chicken broth if you want to thin it. If the sauce looks too thin while you’re cooking it, let it simmer briefly before adding the sour cream and turkey.
Easy Substitutions and Variations
Leftover cooked chicken should work in place of turkey. I haven’t tested the chicken version, but it’s a practical substitution when you don’t have leftover turkey.
Full-fat Greek yogurt can replace the sour cream, although it will give the sauce a slightly tangier flavor. Cream cheese can also be used, but it will make the sauce thicker and richer and change the classic stroganoff texture.
For a little more flavor, add garlic or a small amount of fresh thyme or parsley. I wouldn’t go overboard with extra seasonings. We still want that turkey to be the star.
What to Serve With Turkey Stroganoff
Turkey Stroganoff is rich, creamy comfort food, so I like something crisp and fresh beside it.
Our Cashew Asian Cabbage Salad is loaded with crunchy raw vegetables. Another option is our hearty Spinach Salad, which has plenty of texture from ingredients such as Brussels sprouts, quinoa, and chickpeas.
For something simpler, try our Mixed Green Salad with Sweet Poppyseed Dressing. Crisp lettuce, vegetables, nuts, and dried cranberries give the meal a fresh contrast.
Storing and Reheating Leftover Turkey Stroganoff
Store Turkey Stroganoff in an airtight container in the refrigerator for up to 3 days. There’s one important catch: count how long the turkey was refrigerated before you made the stroganoff. Making a new recipe doesn’t restart the storage clock on cooked turkey.
Turkey Stroganoff also freezes well. Thaw it overnight in the refrigerator and reheat it gently in a saucepan over medium-low heat. If the sauce has thickened, add a little milk to bring back its creamy consistency.
More Ways to Use Leftover Turkey
If you host Thanksgiving like we do, one leftover turkey recipe is never enough.
Our Turkey a la King is another creamy skillet meal and is ready in about 20 minutes. Leftover Turkey Casserole combines cooked turkey with stuffing for a simple three-step dinner.
And for something completely different, our Turkey and Cheese Crescent Roll Braid combines leftover turkey with cranberry sauce and Brie.
Frequently Asked Questions
Leftovers are one of my favorite parts of hosting Thanksgiving, especially when I can turn them into something that doesn’t feel like leftovers at all. This creamy Turkey Stroganoff is quick, comforting, and puts that extra turkey to very good use.
And if your family asks for it when Thanksgiving is still months away? Leftover chicken gives you a good reason to make it again.
Did you make this Turkey Stroganoff? I’d love to hear what you thought! Please leave a ⭐⭐⭐⭐⭐ rating and a comment below. Your feedback helps other readers know what to expect and lets me know what recipes you’d like to see more of.
Turkey Stroganoff with Leftovers
Equipment
Ingredients
- 4 tbsp butter
- 1 medium onion approximately 1 cup, sliced (I used a red onion, but you can also use a sweet onion)
- 4 cups mushrooms sliced
- 1 cup chicken broth
- 1 tsp dry mustard
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- 1 cup sour cream
- 14.5 oz cream of mushroom soup 1 can
- 4 cups diced leftover turkey
- 16 oz dry egg noodles cooked according to package directions and drained
- Salt and pepper to taste
Instructions
- Cook the egg noodles according to the package directions. Drain and set aside.
- In a large skillet, melt the butter in a large, deep skillet or braiser over medium low heat.
- Add the sliced onion and cook for about 5 minutes, or until softened and beginning to turn translucent.
- Add the mushrooms and cook for another 5 minutes, or until tender and they have released some of their liquid.
- Pour in the chicken broth. Add the dry mustard, paprika, and Worcestershire sauce and stir to combine.
- Reduce the heat to low. Add the sour cream and cream of mushroom soup and stir until the sauce is smooth and creamy.
- Fold in the diced turkey and cook until heated through.
- Add the cooked egg noodles and gently toss until evenly coated with the sauce.
- Taste and season with salt and pepper as needed.
- Serve warm.
Notes
Turkey: I used leftover turkey breast. Cut or shred the turkey into bite-sized pieces. This will help the turkey to heat evenly and quickly. I added the turkey towards the end as it is already cooked, so I only need to warm it up. If you simmer the turkey too long, it can become dry and more stringy. Egg noodles: Cook the noodles according to the package directions and drain well. Do not rinse them; the starch left on the noodles helps the sauce cling to them. You can also wait and cook the noodles once the stroganoff sauce is finished so they are hot and freshly drained when added to the sauce. How can I prevent sour cream from curdling? Reduce the heat to low before adding the sour cream. For extra protection, whisk a small amount of the warm sauce into the sour cream first, then stir it back into the skillet. Do not boil the sauce afterward. Adjusting the sauce: The sauce will thicken as it sits. If it becomes too thick, stir in a splash of turkey or chicken broth. If it is too thin, simmer the sauce briefly before adding the sour cream and turkey. Broth: Turkey broth is a great way to continue the leftover theme, but chicken broth works just as well. Use low-sodium broth if the cooked turkey is already well seasoned. Sour cream substitution: Full-fat Greek yogurt may be used, although the sauce will taste slightly tangier. Cream cheese can create a thicker, richer sauce, but it will change the classic stroganoff texture. Add more flavor: To deepen the flavor, you can add garlic cloves or garlic powder. Fresh thyme or parsley. But always keep in mind small amounts, as the turkey remains the focus. Storage: Refrigerate leftovers in an airtight container for up to 3 days, depending on how long the turkey was stored before making the stroganoff. The total storage time for the cooked turkey should be taken into account.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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