Traditional recipes

Leftover turkey stroganoff recipe

Leftover turkey stroganoff recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Stroganoff

This is a warm, creamy dish that's perfect for using up all the leftover turkey meat on Boxing Day! Serve with rice or just crusty bread and salad. You can easily use this recipe with leftover chicken, too.

County Antrim, Northern Ireland, UK

114 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 1 knob butter
  • 1 onion, thinly sliced
  • 6 mushrooms, cleaned and sliced (optional)
  • 100ml white wine
  • 500 to 700g leftover breast and brown turkey meat
  • 3 to 4 spring onions
  • 1 (284 ml) carton double cream
  • 1 or 2 teaspoons Dijon or wholegrain mustard
  • a few sprigs fresh thyme, stems removed
  • salt and pepper
  • a few sprigs fresh parsley, chopped

MethodPrep:15min ›Cook:5min ›Ready in:20min

  1. Heat the oil and a knob of butter in a deep sided frying pan. Add onion and cook over medium heat until lightly browned and soft. Stir in mushrooms and cook until softened.
  2. Pour in the wine and let the mixture simmer for a few minutes before turning the heat down to low. Stir in the turkey, spring onions, cream, mustard and thyme and continue to cook gently for another 5 or 10 minutes.
  3. Season with salt and pepper and garnish with fresh parsley.

Serving suggestion

Delicious served with white, brown or wild rice and a crisp green salad on the side. If you need a quicker fix, serve on a toasted baguette.

Use for leftovers

You can freeze any leftovers or use as the filling in a savoury pie.

Recently viewed

Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

It's good-06 Dec 2014

Love this as is.Also eperimented with a bit more Dijon and used 2 large tbs of creme-fraiche (and a splash of cream if I had any) - still great.-18 Apr 2017

I cooked this for my family as a post Christmas leftover clearance and everyone enjoyed it very much. As one of the party was Gluten-free this worked perfectly. My only gripe would be that it was a bit too creamy, so if I find a way around this I'll be sure to post a tweak.-17 Jan 2015

Ground Turkey Stroganoff

This turkey stroganoff is a twist on our Chicken Stroganoff recipe. It’s made with ground turkey, mushrooms, garlic, and paprika in a creamy sour cream sauce. The sauce is so flavorful and quick to make!

Keep it classic and serve the stroganoff sauce over egg noodles for an easy weeknight meal. But it’s also good over rice, mashed potatoes, or cauliflower mash.


In a large saute pan, dry saute (frying without oil) the mushrooms on medium-high heat for 1 minute, shaking the pan frequently so they don't stick, for 3 to 5 minutes, until the mushrooms release their water and begin to brown. Add the butter and onion and cook, stirring occasionally, for about 4 minutes, until the onions begin to brown. Add the turkey meat and gravy stir to combine. Cook for 1 to 2 minutes add the nutmeg and thyme. Turn off the heat and add sour cream. Add water if necessary to thin sauce. Mix in the sour cream thoroughly. Add salt and pepper to taste. Serve immediately over egg noodles. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
530 calories, 23 g fat, 12 g saturated fat, 165 mg cholesterol, 350 mg sodium, 44 g carbohydrate, 3 g fiber, 6 g sugar, 37 g protein

Leftover Turkey Stroganoff – Grainfree

Last week I cooked the obligatory Sunday roast but the thing with roast turkey and all the trimmings is that there’s always so much leftover. I decided to get a bit inventive and instead of the usual turkey sandwiches, I set about creating this Leftover Turkey Stroganoff. It’s the perfect, comfort food for this time of year and it’s a great way to use up all of your gravy and leftover turkey. Or, if you cooked chicken or beef or lamb, I’m sure you could use whatever meat you roasted – after all the Russians invented this dish as Beef Stroganoff!

You can also make this dish if you don’t have leftovers but if this is the case you will need to add one extra step and start by cooking your turkey. I like to use a mix of dark and light meat, so if possible I would get a couple of breasts and a couple of legs as the dark meat adds so much to the flavour. Personal choice though! Roast them in the oven at 220C for around 40 mins (less if you’re just cooking breasts) until the meat is no longer pink and any juices run clear. Then allow the turkey to rest and cool. Finally, shred the turkey into bite-sized pieces and set aside until later.

Next, in a bowl, cover the dried mushrooms with boiling water and allow them to re-hydrate for around 10-15 mins. You could even use fresh mushrooms if you prefer. You just need to increase the quantity to 100g to allow for the extra moisture they contain and you’ll also need to include extra stock in your ingredients list as the mushroom water itself gets used later in the recipe.

Next you are ready to start creating the dish. Begin by heating the oil and butter in a frying pan on a low heat until the butter has melted. Then, peel and chop the shallots and peel and crush the garlic. Add these to the frying pan and cook for around 5 minutes until both the shallots and garlic have softened and turned translucent.

Next, add the mushrooms to the frying pan. (Make sure that you keep the liquid to use as stock, later in the recipe). Add the white wine, turn up the heat a bit and allow the mixture to reduce for a few minutes to cook off the alcohol. Add the gravy (or some chicken stock and 2 tsps chickpea flour if you don’t have leftovers) and the mushroom water (more stock). Then, turn the heat up to simmer for around 5 minutes until the sauce starts to thicken.

Once everything has thickened slightly, turn the heat down and stir through most of the cream. Make sure to keep a small amount back for garnishing.

Finally, stir through the juice of half a lemon and finish with plenty of salt and black pepper. Then serve, with a drizzle of cream, a sprinkle of fresh parsley leaves and a slice of lemon. You can serve this Leftover Turkey Stroganoff on its own or over some grain free tagliatelle or even with Cauliflower Mash! I like it served with black rice as the delicious nuttiness really compliments the creamy, tangy stroganoff.

And there you go, the perfect way to use up all the leftover Thanksgiving or Christmas Turkey. Such an easy recipe and it really makes a change from Turkey Curry!

Turkey Stroganoff on Toast

When you see "stroganoff" in the title of a recipe, you can typically count on a sour cream sauce, often with mushrooms this quick dish omits the latter and peps up the dairy with garlic, Spanish smoked paprika and whole-grain mustard.

We tested it with white-meat turkey, but dark meat or a combination would be fine. If you don't have leftover turkey, you can do what was in the original recipe: Coat turkey tenderloins or cutlets in flour, then pan-fry them.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


Cut the onion in half, then into very thin half-moon slices. Use the flat side of a chef’s knife to crush the garlic (like you mean it). Use your clean hands to shred the turkey into strips or bite-size pieces. Pour the broth into a microwave-safe cup heat in the microwave on HIGH for about 30 seconds or until it's quite hot.

Heat the oil in a large saute pan over medium heat. Once the oil shimmers, stir in the onion. Cook for about 10 minutes, stirring occasionally, then stir in the garlic. Sprinkle the tablespoon of smoked paprika over the onion and garlic, then clear a space at the center of the pan and drop in the tomato paste. Cook for 2 minutes, then stir it in until incorporated.

Pour in the hot broth, stirring to blend it, then add the turkey. Cook for about 3 minutes, then reduce the heat to medium-low stir in the mustard and about one-third of the sour cream until well combined. Cook just until warmed through. Taste, and season with salt, pepper and/or smoked paprika, as needed.

Meanwhile, toast the bread, then place a piece on each plate. Coarsely chop the parsley (to taste). Top each piece of toasted bread with equal amounts of the stroganoff, then dollop some of the remaining sour cream on each one. Garnish with the parsley serve warm.

Recipe Source

Adapted from “Posh Toast: Over 70 Recipes for Glorious Things – on Toast,” recipes by Emily Kydd (Quadrille, January 2016).

Turkey And Mushroom Stroganoff

In this twist on beef stroganoff, turkey leftovers get a fresh infusion of flavor from some mushrooms and a creamy (but dairy-free) coconut milk sauce. The taste is just similar enough to the classic turkey fixing that you can use gravy in the sauce, but different enough that it’s not just eating the same thing again and again.

Because the sauce adds a lot of moisture, this would be a particularly good way to deal with any leftovers that were a little dry, or got that way in the fridge. If you have a little bit of extra gravy, this is a convenient way to put it to a good use, or just use homemade chicken stock for a velvety rich texture.

The spaghetti squash is an optional way to add some Paleo noodles for a real stroganoff experience. If you just want something to soak up the extra sauce, a big pile of vegetables would work just as well this would also be good with roasted broccoli or cauliflower, just for example. Whatever you use, it’s basically easy and unfussy, which is really the point of leftovers anyway, especially post-Thanksgiving when most people get a little burned out on cooking for a while.

  • 9 Ounces wide egg noodles
  • 2 Teaspoons vegetable oil
  • 1 1/2 Cup finely chopped onions
  • 1 1/2 Cup sliced cremini mushrooms
  • 6 Tablespoons dried cranberries
  • 3 Cups shredded cooked white and dark meat turkey
  • 1 Tablespoon Dijon mustard
  • 12 Ounces reduced-fat sour cream
  • 2 Tablespoons chopped parsley

Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and reserve.

Place a large sauté pan over medium heat. Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown, about 8 minutes. Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated, about 2 minutes. Stir in the turkey, Dijon mustard, and sour cream. Remove from heat. Adjust seasoning to taste. Divide the noodles between 6 bowls. Top with stroganoff mixture. Sprinkle with parsley.

Greek Yogurt Turkey Stroganoff

This creamy turkey stroganoff has all the hallmarks of classic comfort food, but has been lightened up by swapping out the traditional sour cream for our Cabot Greek Yogurt. When you spoon the chunks of turkey breast, loads of mushrooms, and delicious sherry sauce over egg noodles, it becomes an instant meal – one you&rsquoll want to make again and again! After you&rsquove made this recipe, be sure to share it with friends and family on Facebook, Pinterest, Instagram, and Twitter!

To make this dish, begin by heating 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Add the turkey in a single layer and cook, until browned and no longer pink on the outside, stirring occasionally. Be sure not to overcook, as the turkey will continue to cook in another step. Transfer the turkey to a plate, scrape out any juices, and reserve.

Return skillet to medium-high heat and add the remaining 2 teaspoons of oil to the skillet. Add the mushrooms, onion, thyme, salt, and pepper and cook, stirring frequently, until the mushrooms are softened.

Next, add in the sherry, cooking until the liquid has evaporated, about 1 to 2 minutes. Sprinkle flour over the mushroom mixture and stir to coat. Stir in the broth, increase heat to high, and bring to a simmer, stirring constantly until the sauce is thickened. Add the turkey and any accumulated juices to the mushroom sauce and return to a simmer, cooking until the turkey is just cooked through.

Remove from heat, whisk in ½ cup Cabot Greek Yogurt, and serve. Garnish with chopped fresh parsley, if desired.

Looking for a lighter version of traditional beef stroganoff? Our Beef Stroganoff with Greek Yogurt Sauce is a winning recipe that&rsquos sure to exceed your expectations! As a cooperative of over 800 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this turkey stroganoff with Greek yogurt recipe after you&rsquove tried it by rating and reviewing it.


4 teaspoons avocado oil or organic canola oil, divided
1 pound turkey tenderloin, cut into bite sized chunks
1 8-ounce package of white or baby bella mushrooms, sliced
1 medium sweet onion, diced
2 teaspoons chopped fresh thyme
¾ teaspoon salt
½ teaspoon ground pepper
3 tablespoons sherry
¼ cup all-purpose flour
2 cups reduced-sodium chicken broth
½ cup Cabot Plain Greek Yogurt
chopped fresh parsley for garnish, optional

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.


Prep: 0 hr 30 mins | Cook: 0 hr 20 mins | Total: 0 hr 50 mins

HEAT 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add turkey, in a single layer and cook, stirring once or twice until browned and no longer pink on the outside, 4 to 6 minutes ( do not overcook, it will continue cooking in another step.)

TRANSFER the turkey to a plate and scrape out any juices with a silicone spatula. Reserve.

RETURN the skillet to medium-high heat and add the remaining 2 teaspoons oil to the skillet. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often until the mushrooms are softened and release their juices, and the juices evaporate, 7 to 8 minutes.
Add sherry, and cook, stirring until the liquid has evaporated, 1 to 2 minutes. Sprinkle the flour over the mushroom mixture and stir to coat. Stir in the broth, increase heat to high and bring to a simmer, stirring constantly until the sauce is thickened. Add the turkey and any accumulated juices to the mushroom sauce and return to a simmer. Cook, stirring until the turkey is just cooked through, about 2 minutes. Remove from the heat. Whisk in yogurt and serve garnished with parsley.

Want a few grilling steak tips for the best way to grill steak? Well the most important part of the perfect steak is to find the best steak for grilling &ndash we find these to be boneless cuts such as ribeye, strip steak, top sirloin, or even flank (these are great for fajitas and lettuce wraps). They grill up great and are delicious for lunches as leftovers!

Another tip for the best way to grill steak is to first let it sit out at room temperature for at least 20 minutes &ndash you NEVER want to throw a cold steak straight on the grill.

Once done grilling, transfer it to a cutting board and tent with foil for about 5 minutes before serving. By doing it this way, you will come out with a perfectly grilled steak every time. And you&rsquoll have perfect leftovers for lunch the next day!

Different Ways to use up leftover turkey:

  • soups
  • salad
  • pizza
  • pasta
  • nachos
  • sandwiches
  • casseroles
  • gyros
  • enchiladas
  • pot pie
  • &hellipand so much more

When it comes to leftover turkey we are all looking for different things, from quick and easy to healthy to hearty. There&rsquos something for everyone on this list. Here are some recipes to use up leftover turkey that we love:
1. Thanksgiving Leftover Grilled Cheese | NoBiggie

2. Turkey Tetrazzini recipe | She Wears Many Hats

3.Biscuit Chicken Pot Pie | (use turkey in the place of chicken for this recipe)

4. Turkey Pot Pie Soup | Handle the Heat

5. Leftover Thanksgiving turkey Pizza | Baked By Rachel

6. Apple cranberry turkey salad | Inside BruCrew Life

7. Turkey Enchiladas | Creme de la Crumb

8. Turkey cranberry strudel with maple roasted butternut squash | Recipe Girl

9. Turkey corn chowder | Six Sister&rsquo Stuff

10. Turkey Barley Soup (Slow Cooker) | The Food Charlatan

11. Bruschetta &ldquoTurkey&rdquo Bake &ndash swap cooked turkey for chicken

12. &ldquoTurkey&rdquo Broccoli Casserole &ndash swap cooked turkey for chicken

13. One-pot cheesy turkey tamale pie | Half Baked Harvest

14. One pot pasta Turkey Alfredo Ziti | The Gunny Sack

15. One Pot Creamy &ldquoTurkey&rdquo Noodle Soup &ndash swap turkey for chicken

16. Turkey Santa Fe Lettuce Wraps | Skinny Taste

17. Leftover thanksgiving turkey pesto panini | Damn Delicious

18. Hot Turkey Slow Cooker Sandwiches | Recipes that Crock

19. Easy Leftover Turkey Stroganoff | Rock Recipes

20. Crockpot Turkey Chili Recipe | Passion for Savings

21. Green Chile &ldquoTurkey&rdquo Quesadillas &ndash swap turkey for chicken

22. Turkey pesto roll-ups | Pillsbury

23. Make-ahead turkey potpie recipe | Taste of Home

24. Thai-style turkey lettuce wraps | Jennie-O

25. the ultimate thanksgiving leftover grilled cheese | ring finger tan line

26. White Bean &ldquoTurkey&rdquo Chili &ndash swap turkey for chicken

27. Turkey Gyros | NoBiggie

What do you like to make with your leftover Thanksgiving Turkey?

Watch the video: Pasta stroganoff with turkey (January 2022).