Turkey Stroganoff with Leftovers
Turkey Stroganoff is an easy 30-minute dinner made with leftover turkey, tender mushrooms, egg noodles, and a creamy sour cream sauce. It’s a delicious way to turn holiday leftovers into a whole new comfort-food meal.
Servings 6
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
Ingredients 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.
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
Calories: 560kcal | Carbohydrates: 70g | Protein: 19g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 776mg | Potassium: 615mg | Fiber: 4g | Sugar: 10g | Vitamin A: 691IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 3mg
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