This creamy Leftover Turkey Stroganoff is perfect for using up holiday turkey leftovers, as well as leftover chicken meat! The bite size chunks of turkey are combined with earthy toned mushrooms for a lighter take on the classic beef stroganoff!
Leftover Turkey Stroganoff Recipe
I’m always looking for great ways to use up my family’s holiday meal leftovers, and this stroganoff recipe is a real winner with enthusiastic thumbs up from everyone! It’s a wonderful meal with pulled chicken from any whole roasted chickens you may have cooked, or leftovers from a rotisserie chicken too!
This easy turkey stroganoff is using a combination of white and dark meat from a summertime roasted turkey ( turkey is such an affordable protein that I cook it frequently throughout the year ). The mushrooms are optional, but I’m outvoted here at home! Both my husband and daughter love the addition of the mushrooms, and your favorite mushroom variety will work ( white or cremini (baby bella) mushrooms ).
How To Make Leftover Turkey Stroganoff
Start out with heating a large skillet or non-stick frying pan, with the olive oil and butter, to medium high heat. The skillet should be large enough to hold a fair amount of liquid.
Once the butter has melted, add the finely minced onion and sauté for 2 – 3 minutes or until becoming translucent or slightly clear in appearance. Add the garlic and mushrooms and continue to cook for about 2 – 3 minutes. The garlic should be fragrant and the mushrooms should be slightly browned.
Use the white wine to deglaze the pan, scraping off the browned bits in your skillet or frying pan. These ‘bits’ are called ‘fond’ and they are the base of an amazing gravy! *If you don’t have white wine, you can also use a dry cooking sherry. Also, if you don’t cook with wine you can substitute an additional amount of turkey or chicken stock for the wine.
Cook the onion, wine, garlic and mushrooms for about 2 minutes then stir in the Dijon mustard and smoked paprika ( paprika or Spanish paprika ). Reduce your heat to medium low and stir in the all-purpose flour. I usually stir the flour in pretty vigorously, getting it incorporated into the pan liquids quickly. *To avoid lumps, you can add some cold or room temperature turkey or chicken broth to the flour. Stir until smooth, then stir into the gravy base in your skillet.
Next, add in the turkey stock or chicken broth. Mix until the sauce is well blended then continue cooking over medium low heat for 3 – 5 minutes. The sauce should thicken slightly during this cooking time.
One of the final things you add will be the Worcestershire sauce and the chopped or chunked leftover turkey meat. Mix these into the sauce and cook for about 5 minutes. The turkey should be fully warmed through and the sauce should have a ‘stick to your spoon’ thickened consistency.
Finish the leftover turkey stroganoff by removing the skillet from heat and stirring in the sour cream. Season with salt and pepper, taste and adjust as needed. *Alternatives to sour cream are Greek yogurt ( plain, unflavored ) and heavy whipping cream.
Serve over a bed of white or brown rice, or cooked egg noodles. Garnish with chopped parsley, if desired. Enjoy your stroganoff with a simple side salad or some steamed veggies for a complete family dinner!
Ground turkey meat can also be used in this recipe, simply brown the meat and transfer to a bowl while you continue with the instructions below.
Looking for more tasty Thanksgiving turkey leftover ideas? Try some of my other turkey recipes to make great use of your holiday leftovers!
Leftover Turkey Stroganoff
- 2 cups Leftover Turkey Meat (chunked, white and/or dark meat)
- 1 tbsp olive oil (extra virgin)
- 2 tbsp butter (salted)
- 1 medium onion (finely diced)
- 2 cloves garlic (finely minced or crushed)
- 8 ounces white mushrooms (washed and sliced)
- 1/2 cup dry white wine (I use Pinot Grigio)
- 1 tbsp Dijon mustard (coarse ground)
- 2 tsp smoked paprika (or paprika)
- 1 tbsp all-purpose flour
- 2 cups turkey stock (or chicken broth)
- 2 tbsp Worcestershire sauce
- 1/2 cup sour cream
- 1 tsp each, salt & pepper (to taste)
- Bring a large skillet or frying pan with the olive oil and butter to medium high heat. Once the butter has melted add in the onion and cook the onions for 2-3 minutes until translucent (or becoming see through).
- Add garlic and mushrooms and cook 3-5 minutes, until slightly browned.
- Pour in the wine to deglaze the pan. Scrape the bottom of the pan to get the browned bits. Cook the wine, mushrooms, onions and garlic for 2 minutes.
- Stir in the Dijon mustard and smoked paprika, then reduce the heat to medium low and add in the flour. Stir the flour in until creamy and well distributed throughout the sauce.
- Add in the turkey stock (or chicken broth), mixing the stock in until well blended. Continue cooking over medium low for 3-5 minutes. The sauce should thicken slightly.
- Stir in the Worcestershire sauce and the chunked/chopped turkey, and simmer for about 5 minutes. Once the turkey is warmed through and your sauce is thickened, it is ready to finish.
- Turn off the heat and stir in the sour cream and mix into the stroganoff until well blended and smooth. Taste and adjust seasoning with salt and pepper, as needed.
- Serve immediately, over cooked egg noodles or rice. Enjoy!
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!