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Delicious Turkey Stroganoff featuring creamy sauce and tender turkey pieces.

Easy Turkey Stroganoff

This recipe transforms leftover turkey into a creamy and flavorful stroganoff. With simple techniques and readily available ingredients, you can create a comforting and satisfying meal that rivals the classic beef version. Perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound cooked turkey, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 1 cup sour cream
  • 2 tablespoons chopped fresh parsley
  • 8 ounces cooked egg noodles

Equipment

  • large skillet
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • Pot for noodles

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the mushrooms and cook until browned and softened, about 7-10 minutes. Stir in the garlic and cook for 1 minute more, until fragrant.
  3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
  4. Gradually whisk in the chicken broth and white wine, scraping up any browned bits from the bottom of the pan.
  5. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes.
  6. Stir in the Dijon mustard, Worcestershire sauce, and smoked paprika. Season with salt and pepper to taste.
  7. Add the cooked turkey to the skillet and heat through, about 2-3 minutes.
  8. Remove the skillet from the heat. In a small bowl, whisk together the sour cream with a tablespoon or two of the hot sauce from the skillet.
  9. Gently stir the tempered sour cream into the skillet until smooth and combined. Do not boil.
  10. Serve the turkey stroganoff immediately over cooked egg noodles. Garnish with fresh parsley.

Notes

For best results, use high-quality chicken broth. Tempering the sour cream is crucial to prevent curdling. Do not boil the sauce after adding the sour cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat. You can substitute a splash of lemon juice or apple cider vinegar if you don't have white wine on hand. For extra flavor, add a touch of dried porcini mushroom powder to the sauce.