Turkey Stroganoff Recipe
Filed under Main Course, Quick, Thanksgiving, Turkey
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What to do with all those turkey leftovers? We decided to make turkey stroganoff with some of ours. Stroganoff is a classic Russian dish, popularized in America after World War II, which typically has beef and mushrooms served in a sour cream sauce. Turkey doesn't have as strong a flavor as beef, so this stroganoff improves with the addition of some leftover turkey gravy, and extra herbs such as thyme. Stroganoff tends to be a bit rich with all that sour cream; to lighten it a bit, substitute plain yogurt.
Turkey Stroganoff Recipe
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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.
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Posted by Elise on Nov 24, 2007 and indexed Mushrooms, Turkey, Turkey Leftovers
Thanks for the recipe! Leftover turkey is great, and I love finding new recipes for it. Stroganoff is always good, but I never thought to use turkey! The hint of nutmeg is a good idea too.