At our house we love Thanksgiving leftovers, using everything to make new meals from broth to cranberry relish. Beef Stroganoff is a family favorite, so after Thanksgiving I just substitute turkey for the beef. It’s always a hit and easy to make. If you have leftover green beans and dinner rolls, add those to the menu. Watch for a delicious Mexican Soup recipe on Monday using more leftover turkey. (save 1-1/2 cups cooked and shredded turkey for the soup).
Turkey Stroganoff
Ingredients
- ½ cup chopped onion
- 4 Tablespoons unsalted butter
- ½ pound cremini or baby bella mushrooms, sliced
- 1 Tablespoon all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon table salt
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ½ cup turkey broth (or chicken)
- ½ cup dry white wine (or more broth)
- ½ cup sour cream
- 2 cups diced cooked leftover turkey
- 2 teaspoons lemon juice
- 1 Tablespoon chopped fresh dill
- Hot cooked noodles for serving
Instructions
- Sauté onions in butter over medium heat in large skillet or Dutch oven until softened and golden. Add mushrooms; cook and stir another 3 to 5 minutes. Blend in flour, paprika, salt, basil, and thyme; cook for 1 minute. Gradually stir in turkey broth and wine. Cook, stirring constantly, until mixture thickens and bubbles, about 1 minute. Reduce heat slightly, cover pan, and simmer another 5 minutes.
- Turn heat to low and blend in sour cream. Add cooked turkey, lemon juice, and dill. Heat thoroughly but do not boil. Serve over hot cooked noodles. Serves 4.
Wow, great idea!!!
Thanks, Polly- Part of the fun after Thanksgiving is finding ways to use all the leftovers!