Turkey Stroganoff

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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
  • 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
  1. 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.
  2. 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.


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2 Responses to Turkey Stroganoff

  1. November 24, 2023 at 12:53 pm #

    Wow, great idea!!!

    • November 24, 2023 at 1:44 pm #

      Thanks, Polly- Part of the fun after Thanksgiving is finding ways to use all the leftovers!

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