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Leftover turkey stroganoff


  • Author: Michelle Minaar
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Have some turkey leftover from Thanksgiving? Don't let it go to waste and make this tasty Leftover Turkey Stroganoff.


Ingredients

Units Scale
  • 15ml (1 tbsp) vegetable oil
  • 15ml (1 tbsp) butter
  • 1 large onion, finely sliced
  • 3 garlic cloves, crushed
  • 300g (10oz) mushrooms, thickly sliced
  • 9g (1 tbsp) cornstarch
  • 15g (1 tbsp) Dijon mustard
  • 450g (1lb) cooked turkey meat, roughly chopped
  • 500ml (2 cups) chicken or turkey stock
  • 160ml (2/3 cup) sour cream
  • chives, for decorating

Instructions

  1. Heat the vegetable and oil in a large casserole dish over a medium heat.
  2. Fry the onions for 10 minutes, or until softened and almost caramelized.
  3. Add the garlic and stir fry for another 2 minutes.
  4. Turn up the heat and add the mushrooms, constantly stirring for 5 minutes.
  5. When the mushrooms are browned and almost cooked, lower the heat and stir in the cornstarch and mustard.
  6. Tip in the turkey and pour in the stock. Give it a stir and increase the heat until a simmering point is reached. Cook for 5 minutes.
  7. Stir in the sour cream and let it bubble for 2 minutes or until the sauce has thickened.
  8. Season to taste, sprinkle with chives and serve immediately with egg noodles or pappardelle. Enjoy!

Notes

  • If you’re not gluten intolerant you can substitute the cornstarch with 16g (2 tbsp) flour.
  • This recipe works with other leftover meats - think chicken, pork, beef or lamb - as well!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Pan Fry
  • Cuisine: Russian

Keywords: turkey stroganoff recipe, leftover turkey recipe, christmas leftover turkey recipe, thanksgiving leftover turkey recipe, turkey stroganoff without cream of mushroom soup, turkey stroganoff with sour cream, turkey and mushroom stroganoff