Leftover Turkey Stroganoff

Featured in the Honolulu Star-Advertiser on November 23, 2011.



Leftover Turkey Stroganoff

  • 1/2 pound white or cremini mushrooms, sliced
  • 3 tablespoons butter
  • 1/2 cup finely chopped onion
  • 3/4 pound cooked turkey meat, roughly chopped into bite-sized pieces
  • 1/2 cup leftover turkey gravy (may substitute reduced-fat, lower-sodium chicken or turkey stock)
  • 1/8 teaspoon nutmeg
  • 1 tablespoon chopped fresh or dried thyme
  • Salt and pepper to taste
  • 1 cup reduced-fat sour cream at room temperature (may substitute plain reduced-fat yogurt)
  • Water
  • 1/2 pound egg noodles, cooked


  1. 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.
  2. Add the butter and onion and cook, stirring occasionally, for about 4 minutes, until the onions begin to brown.
  3. Add the turkey meat and gravy; stir to combine.
  4. Cook for 1 to 2 minutes; add the nutmeg and thyme.
  5. Turn off the heat and add sour cream.
  6. Add water if necessary to thin sauce.
  7. Mix in the sour cream thoroughly.
  8. Add salt and pepper to taste.
  9. 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


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