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!
2cupsLeftover Turkey Meat(chunked, white and/or dark meat)
1tablespoonolive oil(extra virgin)
2clovesgarlic(finely minced or crushed)
8ounceswhite mushrooms(washed and sliced)
½cupdry white wine(I use Pinot Grigio)
1tablespoonDijon mustard(coarse ground)
2teaspoonsmoked paprika(or paprika)
2cupsturkey stock(or chicken broth)
1teaspooneach, 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!