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.