Easy and delicious one-dish dinner that can be made with leftover turkey or rotisserie chicken.
When it comes down to repurposing Thanksgiving turkey leftovers, it doesn’t get much easier than Turkey Mushroom Stroganoff. Unlike beef stroganoff which takes quite a bit of stewing for the meat to become tender, this recipe uses leftover turkey (or rotisserie chicken if you prefer) which cuts down on cooking time. A bit of sauteeing and simmering is about as difficult as it gets, which means it’s ready for serving in under 30 minutes.
Right before serving a bit of sour cream is whisked in to give the dish its signature creamy consistency. Though Turkey Mushroom Stroganoff is traditionally served over egg noodles, it can be eaten over rice or mashed potatoes if you prefer. Even your pickiest of eaters will be pleased with this delicious dish!
- 2 tbsps unsalted butter
- 1 large onion, diced
- 8 oz white or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsps all-purpose flour
- 1 cup low-sodium chicken broth
- 1 tsp Dijon mustard
- ¾ lbs boneless cooked turkey meat, cut into chunks
- ½ cup sour cream
- 2 tbsp fresh parsley, finely chopped
- Salt and pepper, to taste
- 12 oz wide egg noodles, cooked and drained
- In large skillet over medium heat, melt butter and cook onions and mushrooms for about 5 minutes, until onions are softened and mushrooms begin to brown. Stir in garlic and cook for 30 seconds.
- In a small bowl, whisk together flour and chicken broth until well combined. Pour mixture into the skillet and let it come to a simmer, whisking frequently.
- Add Dijon mustard and cooked turkey. Cook until the sauce has thickened, about 5 minutes.
- Stir in sour cream and season with salt and pepper to taste. Garnish with parsley and serve over egg noodles.