Turkey Stroganoff

If you don't have leftover Thanksgiving turkey, you can make turkey stroganoff with ground turkey. Just brown about a pound of it in a couple tablespoons of butter in a large sauté pan on medium high heat, set aside before commencing with the recipe, skip the gravy.

Ingredients

• 4 Tbsp butter
• 3/4 lb leftover cooked turkey meat, dark and light meat, roughly chopped into bite sized pieces
• 1/2 cup finely chopped onion
• 1/2 pound button or cremini mushrooms, sliced
• 1/4 cup leftover turkey gravy
• 1/8 teaspoon nutmeg
• 2 teaspoons of chopped fresh tarragon or 1/2 teaspoon of dry tarragon
• 1 Tbsp of chopped fresh thyme or 1 teaspoon dry thyme (important, do not omit)
• 1 cup of sour cream at room temperature (can substitute plain, full-fat yogurt)
• Salt to taste
• Pepper to taste
• 2 Tbsp chopped fresh parsley

• 1/2 lb egg noodles, cooked

Method

1 Heat a large sauté pan on medium heat. Add 1 Tbsp of butter. Add the onions and cook until transparent, about 4 minutes. Remove with a slotted spoon and set aside.

2 In the same pan, melt 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg, tarragon, and thyme on the mushrooms.

3 Add the gravy to the mushrooms, continue to cook for another minute.

4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a few tablespoons of water to thin the sauce. Mix in the sour cream thoroughly. Do not let the sauce come to a simmer or boil or it will curdle. Stir in the turkey and onions. Add salt and pepper to taste. Adjust seasonings to taste.

Serve immediately over egg noodles. Garnish with a sprinkling of chopped fresh parsley.

Serves 4.