Make Ahead
Leftover Turkey (or Roast Chicken) Sort-of-Stroganoff
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10 Reviews
Ctgal
November 29, 2022
Lovely! I had to change it some for my IBS. There went the onion, and I can only have oyster mushrooms. It was still very tasty. I served it over gluten free noodles. What a great use for leftover turkey!
AntoniaJames
November 30, 2022
Thank you, Ctgal! It's also a great use for the leftover sour cream that I inevitably find in my fridge after Thanksgiving. ;o)
sl(i)m
November 28, 2017
Easy to prepare, great taste! Everyone, even the 17-year old who does not like mushrooms, went back for seconds. Served over farfalle, although I would have loved the "over toast" version!
AntoniaJames
November 28, 2017
So glad to hear that! Especially that the 17 year old liked it. I freeze leftover turkey, even small amounts of gravy and stock so I can make this long after Thanksgiving is over. ;o) P.S. It's even better over toast. Really. And don't forget, it can be made with chicken!
Kathy L.
November 9, 2016
This was fantastic. It's going into my regular rotation. Thank you!
AntoniaJames
November 9, 2016
Kathy, thank you so much. I'm pleased that you liked it. This was the very first recipe I posted on Food52, nearly 7 years ago. (It was the 1,965th recipe posted to the site!)
It's based on a super simple family- and weeknight-friendly recipe my kids loved, for beef stroganoff made with tri-tip end pieces (and virtually the rest is identical - you saute the meat, take it out of the pan, throw in some more butter and proceed as stated here).
What's really nice about this as a Thanksgiving leftover is that it gives you a great way to use up your leftover potatoes, too, if you have them. I've been known to throw in whatever extra herbs I have on hand and even bits of roasted root vegetables from the holiday meal.
But I digress. Thanks again. And don't forget that this works great with roast chicken, too! Cheers. ;o)
It's based on a super simple family- and weeknight-friendly recipe my kids loved, for beef stroganoff made with tri-tip end pieces (and virtually the rest is identical - you saute the meat, take it out of the pan, throw in some more butter and proceed as stated here).
What's really nice about this as a Thanksgiving leftover is that it gives you a great way to use up your leftover potatoes, too, if you have them. I've been known to throw in whatever extra herbs I have on hand and even bits of roasted root vegetables from the holiday meal.
But I digress. Thanks again. And don't forget that this works great with roast chicken, too! Cheers. ;o)
AntoniaJames
January 17, 2010
I made this using leftover roast chicken, earlier this week, and it was just as good, of course. I didn't have a suitable white wine on hand, so I used dry vermouth, which actually made the dish taste even better. I only had light sour cream, and noticed that it makes the sauce a lot thinner than usual. So keep that in mind, and use less stock in the sauce if you're using sour cream.
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