Everyone loves a recipe that can be made in one pot, and this turkey stroganoff recipe fits the bill!
I love a classic stroganoff recipe and wanted to create a twist for leftover turkey (or even ground turkey)! Tender meat simmered in a seasoned sour cream sauce is perfect over egg noodles for a hearty meal.
One-Pot Perfection!
- This quick dish saves time, energy, and kitchen cleanup! It’s a one-dish wonder that everyone loves.
- It’s such a versatile dish, perfect for mixing in favorite ingredients, leftover veggies or swapping out turkey for ground turkey or even chicken.
- It can be served over rice, potatoes, noodles, or even made on its own.
Ingredients and Variations
VEGETABLES With just a few veggies like onions and mushrooms add great savory flavor. Fresh mushrooms add rich flavor to the sauce when cooked.
MEAT This recipe can easily make use of leftover turkey either roasted or ground, or even meatballs. Of course, leftover chicken or rotisserie chicken work too.
EGG NOODLESEgg noodles are easy to find, but they are also fun and delicious when hand-made. This is also great over mashed potatoes or rice.
How to Make Turkey Stroganoff
Turkey Stroganoff is as easy to make as 1, 2, 3!
- Soften butter in a large skillet, sauté mushrooms with aromatics (onions/garlic). Add add wine and reduce. Remove mixture from skillet.
- Make the sauce in the same skillet by adding chicken broth to a bit of flour and butter.
- Stir in remaining ingredients (per the recipe below) plus the mushrooms & simmer.
- Remove stroganoff sauce from heat, stir in sour cream. Serve over noodles and enjoy!
Tips & Time Savers
- Using leftover cooked turkey (or chicken) makes this recipe a real timesaver.
- Canned mushroom soup can be used in place of fresh in a pinch.
- When adding the mushrooms back to the sauce, be sure to include including the juices to add flavor!
- Remove the sauce from the heat before adding sour cream. Sour cream can curdle if overheated.
Reheating Leftovers
- Leftover turkey stroganoff will keep in the refrigerator, covered, for about 3 days.
- Store the pasta separately and combine once reheated.
Leftover stroganoff can be frozen but freezes best without the sour cream. Sour cream will taste just fine once thawed but the texture can change very slightly.
Delish Leftover Turkey Favorites
- Creamy Turkey Casserole – budget-friendly
- Turkey Soup
- Turkey Chili – the ultimate comfort food
- Turkey Salad
- Turkey Pot Pie – great for leftovers
- Turkey Cranberry Pasta Salad
Did your family love this Turkey Stroganoff? Be sure to leave a rating and a comment below!
Herbed Turkey Stroganoff
Turkey Stroganoff is a rich and creamy one-pot pasta dish that's full of flavor!
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Author Holly Nilsson
Ingredients
- 1 small onion finely diced
- 3 tablespoons butter divided
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- ½ teaspoon fresh rosemary finely chopped
- ¼ cup white wine
- 2 tablespoons all-purpose flour
- 1 cup chicken broth not low sodium
- ½ cup heavy cream
- ½ teaspoon dry mustard powder
- ½ teaspoon fresh thyme leaves
- 2 cups leftover turkey or 1 pound lean ground turkey (cooked)
- ½ cup sour cream
- fresh parsley chopped for garnish
- 16 ounces large egg noodles or pasta or potatoes, for serving
Instructions
In a large skillet cook onion with 1 tablespoon butter until slightly softened, about 3-4 minutes.
Add mushrooms, garlic, and rosemary. Cook until the mushrooms are tender, about 5-7 minutes.
Add white wine and cook until almost evaporated, about 5 minutes. Remove mushroom mixture from the pan and place in a bowl.
Add remaining 2 tablespoons butter and flour to the same pan. Cook 1 minute.
Stir in chicken broth and cream a bit at a time whisking after each addition until smooth. Add dry mustard, thyme, the mushroom mixture with any juices and the turkey.
Simmer 5 minutes, or until heated through and bubbly.
Remove from the heat and stir in sour cream.
Serve over egg noodles and garnish with parsley
Notes
Use any combination of fresh herbs in this recipe including thyme, rosemary, parsley, or sage.
If you do not have leftover turkey, leftover chicken or ground turkey will work in this recipe. Brown ground turkey in a pan until no pink remains and drain juices before adding to the recipe.
When adding the mushrooms back to the sauce, be sure to include including the juices to add flavor!
Remove the sauce from the heat before adding sour cream. Sour cream can curdle if overheated.
Nutritional information does not include pasta or potatoes.
Nutrition Information
Serving: 1.5cups | Calories: 417 | Carbohydrates: 9g | Protein: 24g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 401mg | Potassium: 507mg | Fiber: 1g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pasta, Turkey
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Categories:
Main Dishes, Pasta, Recipes, Turkey, Weeknight Quick Fix
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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