Turkey Mushroom Stroganoff
Easy and delicious one-dish dinner that can be made with leftover turkey or rotisserie chicken.
Servings 6 -8
Ingredients
- 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
Instructions
- 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.
