Turkey Stroganoff
Creamy turkey stroganoff is an easy weeknight meal for families and kids. In under one hour, you can serve this simple comfort food for dinner tonight. It’s great for using up turkey leftover and gravy from Thanksgiving and Christmas. Make it in your skillet and serve over noodles for a winning dinner every time.
Servings: 6 cups
Calories: 504kcal
Ingredients
For the Stroganoff Sauce
- 3 tablespoons salted butter
- 8 ounces button mushrooms sliced
- ½ medium sweet onion chopped
- 2 teaspoons garlic minced
- 1 cup flavorful turkey gravy reduced
- 1 teaspoon dried thyme leaves or 1 tablespoon fresh thyme leaves
- ½ teaspoon ground savory
- ⅛ teaspoon freshly ground black pepper
- 4 cups shredded turkey a mixture of white and dark
- 2 cups sour cream
- 1 cup low sodium chicken stock
For the Egg Noodles
- 6 ounces wide egg noodles
- 1 tablespoon olive oil
For the Garnish
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup freshly chopped parsley
Instructions
- Reduce the leftover gravy by boiling it down to intensify the flavor.
- Melt the butter in a large skillet over medium high heat until shimmering. Sauté the mushrooms for 4 minutes, then add the onions and cook until soft. Add the garlic and cook until fragrant, about 1 minute.
- Add the gravy and spices to the mushroom mixture, then add the shredded turkey. Stir in the chicken stock a little at a time to thin the sauce. Simmer for 5 minutes.
- Turn off the heat and stir in the sour cream until well mixed. If needed, adjust the seasonings by adding more salt, pepper, or thyme to taste.
- Bring a medium-sized pot of salted water to a boil, then add the wide egg noodles and cook according to package directions. Drain the noodles, then toss them with a little olive oil or butter so they don't stick together.
- Spoon ⅔ cup of sauce over a pile of egg noodles. Serve warm.
- Sprinkle with grated Parmesan cheese and fresh parsley for additional flavor and color.
Notes
- Use ground turkey or roasted chicken if you don't have leftover turkey.
- Serve over spaghetti squash or zucchini noddles if you want to make it low carb.
- Don't have any leftover gravy? Make some with equal parts butter and flour then add chicken stock and spices.
Nutrition
Serving: 1cup | Calories: 504kcal | Carbohydrates: 31g | Protein: 32g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 152mg | Sodium: 481mg | Potassium: 608mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1037IU | Vitamin C: 8mg | Calcium: 167mg | Iron: 2mg
