Ultimate Creamy Turkey Stroganoff
Transform leftover turkey into a gourmet, comforting meal with this creamy turkey stroganoff recipe. Featuring a rich sauce made with mushrooms, onions, garlic, and a touch of Dijon mustard, this dish is perfect for a chilly evening and sure to become a family favorite.
Equipment
- Large skillet or Dutch oven
- Large pot
- Colander or strainer
- Measuring cups and spoons
- Cutting board
- Knife
- Whisk
- Spatula or spoon
Ingredients
- 1 pound egg noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- ½ cup dry white wine optional
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- 3 cups cooked turkey, shredded or cubed
- 4 ounces cream cheese, softened
- 1 cup sour cream
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook the egg noodles according to package directions until al dente. Drain well and set aside.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the sliced mushrooms to the skillet and cook until they are softened and have released their moisture, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly, until the flour is incorporated.
- Slowly whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet.
- Stir in the Dijon mustard, smoked paprika, and nutmeg. Season with salt and pepper to taste.
- Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
- Stir in the cooked turkey and heat through.
- Reduce the heat to low and stir in the softened cream cheese until it is completely melted and the sauce is smooth.
- Remove the skillet from the heat and gently stir in the sour cream.
- Add the cooked egg noodles to the skillet and toss to coat with the sauce.
- Garnish with fresh parsley and serve immediately.
Notes
For the best flavor, use high-quality chicken broth and fresh ingredients. To prevent the sour cream from curdling, ensure the skillet is removed from heat before adding it. This dish can be made ahead of time; store the sauce (without sour cream) separately from the noodles and turkey. Reheat the sauce, then add the sour cream, noodles, and turkey before serving. To make a vegetarian version, substitute the turkey with sautéed tofu or tempeh.