The Lineup: What You’ll Need for Amazing Turkey Stroganoff
Ingredients:
- Cooked Turkey: 3 cups, shredded or cubed (leftover Thanksgiving turkey is perfect!)
- Mushrooms: 8 ounces, sliced (cremini, button, or a mix!)
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Butter: 4 tablespoons
- Olive Oil: 1 tablespoon
- All-Purpose Flour: 3 tablespoons
- Chicken Broth: 1 ½ cups
- Sour Cream: 1 cup, full-fat or light
- Dijon Mustard: 1 tablespoon
- Worcestershire Sauce: 1 teaspoon
- Fresh Parsley: 2 tablespoons, chopped, for garnish
- Egg Noodles: 1 pound, cooked according to package directions
- Salt and Black Pepper: To taste
Let’s Get Cooking: Step-by-Step Turkey Stroganoff Instructions
Instructions:
- Sauté the Aromatics: In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their moisture, about 8-10 minutes. Don’t overcrowd the pan; work in batches if necessary to get a good sear on the mushrooms.
- Make the Roux: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes. This creates a roux, which will thicken the sauce.
- Build the Sauce: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
- Add the Flavor Boosters: Stir in the Dijon mustard and Worcestershire sauce. Season with salt and pepper to taste.
- Incorporate the Turkey: Add the cooked turkey to the sauce and stir to combine. Heat through, about 3-5 minutes.
- The Sour Cream Secret: Remove the skillet from the heat. Gently stir in the sour cream until well combined. Be careful not to boil the sauce after adding the sour cream, as it can curdle.
- Serve and Enjoy: Serve the Turkey Stroganoff over cooked egg noodles. Garnish with fresh parsley.
Turning Turkey into Treasure: Why This Recipe Works
Okay, friend, let’s talk about why this Turkey Stroganoff recipe is a total winner. We’re not just throwing ingredients together; we’re building layers of flavor. Starting with the sautéed onions, garlic, and mushrooms creates a savory base that’s crucial to the dish. That little bit of Dijon mustard and Worcestershire sauce? Total umami bombs. And the sour cream? It adds that signature tang and richness that makes stroganoff so irresistible.Leftover Transformation: Making the Most of Your Turkey
Let’s be real: after a big holiday feast, we often face the challenge of using up leftover turkey. This recipe is one of the best Easy Thanksgiving Meal Ideas because it’s not just delicious, it’s also incredibly versatile. You can easily adapt it to use what you have on hand. Don’t have egg noodles? Serve it over rice, mashed potatoes, or even creamy polenta. Seriously, it’s good on everything! And if you’re looking for other ways to repurpose that Thanksgiving bird, consider a cozy Chicken And Rice Soup, but obviously made with turkey! The same principle applies, and it’s incredibly comforting. You could even try using the shredded turkey in place of chicken in the Chicken Noodle Soup recipe.Ground Turkey Time: What To Cook With Turkey Ground Meat
But what if you don’t have leftover turkey? No problem! This recipe works beautifully with ground turkey too. Simply brown the ground turkey in the skillet before adding the onions and mushrooms. Be sure to drain off any excess grease. Ground turkey is a great way to make this dish any time of year. If you’re looking for other ideas for What To Cook With Turkey Ground Meat, consider using it in place of ground beef in the Creamy Lasagna Soup. The possibilities are endless!Variations and Swaps: Make It Your Own
One of the things I love most about cooking is the freedom to experiment. This Turkey Stroganoff recipe is a great starting point, but feel free to make it your own.- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Add some veggies: Stir in some frozen peas or chopped spinach towards the end of cooking.
- Cheese, please: A sprinkle of Parmesan cheese or Gruyere on top is always a good idea.
- Herby goodness: Instead of parsley, try using fresh dill or chives.
The Slow Cooker Route: Turkey Stroganoff Crockpot
Want to make this dish even easier? You can adapt this recipe for the Turkey Stroganoff Crockpot. Here’s how: 1. Sauté the onions, garlic, and mushrooms in a skillet as directed in the original recipe. 2. Transfer the sautéed vegetables to a slow cooker. 3. Add the cooked turkey, chicken broth, Dijon mustard, and Worcestershire sauce. Season with salt and pepper. 4. Cook on low for 4-6 hours or on high for 2-3 hours. 5. Stir in the sour cream during the last 30 minutes of cooking. 6. Serve over cooked egg noodles and garnish with parsley. The slow cooker version is perfect for busy weeknights when you want a delicious and comforting meal without a lot of effort. The result is a creamy, flavorful Turkey Stroganoff that’s sure to please. For similar slow cooker comfort food, check out this Creamy Crockpot Chicken recipe – simple, delicious, and perfect for a hands-off dinner. Or, if you’re a fan of creamy chicken dishes, you might also enjoy Creamy Smothered Chicken And Rice for a satisfying and flavorful meal.Tackling Tricky Steps: Tips and Tricks for Stroganoff Success
Okay, let’s address the elephant in the room: sour cream. Adding sour cream to hot sauces can be tricky because it can sometimes curdle. The key is to remove the skillet from the heat before stirring in the sour cream. Also, make sure the sour cream is at room temperature. Stir it in gently and avoid boiling the sauce after adding it. Another common mistake is overcrowding the pan when sautéing the mushrooms. This can prevent them from browning properly. Work in batches if necessary to ensure they get a nice sear. And finally, don’t overcook the egg noodles. Nobody likes mushy noodles! Cook them al dente and drain them well before serving.Make-Ahead Magic: Streamlining Your Cooking
Want to get ahead of the game? You can prepare the sauce (without the sour cream) up to 2 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat the sauce, stir in the sour cream, and add the turkey. Cook the egg noodles just before serving for the best texture.Serving Suggestions: Completing the Meal
This Turkey Stroganoff is a complete meal on its own, but you can easily add a side dish to round it out. A simple green salad or steamed vegetables are always a good choice. Crusty bread for soaking up the delicious sauce is a must! So there you have it, my friend! A foolproof recipe for Turkey Stroganoff that’s guaranteed to become a family favorite. It’s easy, delicious, and a great way to use up leftover turkey or transform ground turkey into something special. Now go get cooking and enjoy!Can I use ground turkey instead of leftover cooked turkey?
Yes, you can! Simply brown the ground turkey in the skillet before adding the onions and mushrooms, making sure to drain off any excess grease.
How can I prevent the sour cream from curdling when I add it to the sauce?
Remove the skillet from the heat before stirring in the sour cream. Make sure the sour cream is at room temperature, stir it in gently, and avoid boiling the sauce after adding it.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for the slow cooker. Sauté the aromatics first, then combine all ingredients (except sour cream) in the slow cooker. Add the sour cream during the last 30 minutes of cooking.
What can I serve with Turkey Stroganoff?
Turkey Stroganoff is a complete meal on its own, but you can add a simple green salad, steamed vegetables, or crusty bread to round it out.
Easy Turkey Stroganoff
Transform leftover turkey into a creamy and comforting stroganoff that’s perfect for a weeknight meal. This recipe combines tender turkey with a rich mushroom sauce, served over egg noodles for a satisfying and delicious experience.
Equipment
- Large skillet
- Dutch oven (optional)
- Measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- Whisk
- Spatula
- Colander
- Large pot
Ingredients
- 3 cups cooked turkey, shredded or cubed
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream, full-fat or light
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 pound egg noodles, cooked according to package directions
- Salt to taste
- Black pepper to taste
Instructions
- In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their moisture, about 8-10 minutes. Don’t overcrowd the pan; work in batches if necessary to get a good sear on the mushrooms.
- Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
- Stir in the Dijon mustard and Worcestershire sauce. Season with salt and pepper to taste.
- Add the cooked turkey to the sauce and stir to combine. Heat through, about 3-5 minutes.
- Remove the skillet from the heat. Gently stir in the sour cream until well combined. Be careful not to boil the sauce after adding the sour cream, as it can curdle.
- Serve the Turkey Stroganoff over cooked egg noodles. Garnish with fresh parsley.
Notes
For best results, use room temperature sour cream and avoid boiling the sauce after adding it. The sauce can be prepared up to 2 days in advance (without the sour cream). Store in an airtight container in the refrigerator. Reheat and stir in the sour cream before serving. For a spicier dish, add a pinch of red pepper flakes to the sauce. Other variations include adding frozen peas, chopped spinach, Parmesan cheese, Gruyere, fresh dill, or chives. Can also be made in a slow cooker by sauteing the aromatics first, then combining all ingredients except sour cream in the slow cooker and cooking on low for 4-6 hours or on high for 2-3 hours. Stir in the sour cream during the last 30 minutes of cooking.
