Turkey stroganoff is a fantastic way to use up leftovers. This recipe is loaded with flavorful ingredients like garlic, onion, mushrooms, thyme and savory, but keep reading to find out the secret ingredient.
Why This Recipe Works
- It cleverly uses up leftover turkey gravy by reducing it to intensify its flavor.
- A combination of both white and dark meat is used for the best flavor.
- The mushrooms are sautéed in butter by themselves so the pan isn't overcrowded and their high water content can cook down.
There aren't many ingredients in this simple turkey stroganoff, but let's talk about the most important ones.
- Secret Ingredient: Leftover gravy! It adds a rich flavor that will really take this dish to the next level.
- Leftover Turkey: If possible, use a blend of white and dark meat for lots of flavor.
- Sour Cream: Instead of using milk or cream to make the sauce creamy, we add sour cream at the end. It's a delightful twist on this classic dish!
See recipe card for full information on ingredients and quantities.
- If you prefer to use Greek yogurt instead of sour cream, it will still taste amazing.
- If you have leftover roast chicken, use this instead of turkey.
How to Make
- In a large skillet over medium high heat, saute the mushrooms in melted butter for a few minutes. (image 1)
- Add the onion and cook for a few more minutes until it's soft, then add the garlic and saute until fragrant. (image 2)
- Warm up the leftover gravy over medium low heat for a few minutes, then reduce to low heat and let the gravy cook until it has reduced to intensify the flavor. (Don't have leftover gravy? Use our flavorful giblet gravy recipe for your secret ingredient. Don't have giblets? Just omit them.) (image 3)
- In the large skillet, reduce the heat to medium, then add the reduced gravy and spices to the mushroom mixture. (image 4)
- Stir until well blended.
- Stir in the chopped meat, then pour in chicken stock to thin the sauce.
- Remove from the heat, and add the sour cream.
- Mix in the sour cream until thoroughly combined. Taste and adjust seasonings, adding more thyme, salt or pepper as desired.
- Serve over hot egg noodles. Garnish with freshly grated Parmesan cheese and fresh parsley.
Greek yogurt is a healthy substitute for the traditional choice of sour cream.
This dish is named after the Stroganovs, an important Russian family. According to legend, French chefs working for the Stroganovs invented the dish, but since variations of stroganoff already existed, they were the ones who tweaked it be what it is today.
Add more spices to taste, stir in some extra sour cream or yogurt, and top with grated Parmesan cheese. Serve over buttered noodles for extra flavor.
It's a Russian dish, but was refined by the French chefs working for the Stroganov family in Russia. Its popularity has spread throughout the world, and is an especially well-loved dish in the United States.
Turkey stroganoff is traditionally served over egg noodles, but if you need it low carb, serve it over zucchini noodles or Chipotle cauliflower rice.
To round out your meal, serve the stroganoff with our copycat Chick-fil-A side salad, Japanese milk bread rolls, roasted sweet potatoes with cranberries, and homemade giardiniera (pickled vegetables).
- Don't have leftover turkey? Use ground turkey or roasted chicken instead.
- Want to make it low carb? Serve over spaghetti squash or zucchini noddles.
- Don't have leftover gravy? Make some with equal parts butter and flour and chicken stock and spices.
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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
- 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.
- 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.
- Make gravy with equal parts butter and flour then add chicken stock and spices.
Serving sizes and nutritional information are only an estimate and may vary from your results.