Leftover Turkey Stroganoff Recipe
Transform your leftover turkey into this creamy, comforting turkey stroganoff in just 40 minutes!
Servings: 4
Calories: 580kcal
Ingredients
- 2 ½ cups leftover turkey meat cut into bite sized cubes or shredded
- 3 tablespoons unsalted butter
- 12 ounces sliced baby bella mushrooms
- 1 onion diced
- 3-4 garlic cloves minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 10.5 ounce can condensed cream of chicken soup
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ cup sour cream
For serving:
- 4 cups egg noodles cooked according to package
- Fresh chopped parsley for garnish (optional)
Instructions
- Prepare turkey and set aside.
- Sauté mushrooms and onions in butter until softened.
- Add garlic and cook until fragrant.
- Stir in flour and cook briefly.
- Gradually add broth, stirring to combine.
- Add soup and seasonings, simmer until thickened.
- Cook egg noodles separately.
- Add turkey to sauce and heat through.
- Stir in sour cream off heat.
- Combine with noodles and garnish.
Notes
- Cut turkey into similar-sized pieces for even heating
- Don't overcook the mushrooms - they should be golden but still firm
- Remove from heat before adding sour cream to prevent curdling
- Cook noodles just to al dente - they'll continue softening in the sauce
- Scrape up any browned bits when adding broth for extra flavor
Nutrition
Calories: 580kcal | Carbohydrates: 47g | Protein: 37g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 175mg | Sodium: 1198mg | Potassium: 897mg | Fiber: 3g | Sugar: 6g | Vitamin A: 665IU | Vitamin C: 5mg | Vitamin D: 1µg | Calcium: 108mg | Iron: 4mg