Make Ahead

Leftover Turkey Sort-of-Stroganoff

November 27, 2009
1 Rating
Author Notes

I come from a family that loved dinners involving something savory "over toast." The tradition continues, especially now that we make our own bread. This dish needs some color, so we usually serve it with leftover sweet potatoes, if we have them. If not, I've been known to slice and add a carrot with the onion. You can also serve this atop leftover mashed potatoes. Or dump it in a casserole and cover with mashed potatoes, which you bake until the top is brown, for a turkey shepherd’s pie. I include a few other suggestions in the notes at the end, below. I hope you like this. ;o) —AntoniaJames

  • Serves 4
  • 3 cups leftover roast turkey, chopped into bite size pieces
  • 1 large white or yellow onion, cut in half and thinly sliced
  • 12 ounces sliced crimini mushrooms
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon bacon fat (or butter, if you prefer)
  • 1 1/2 cups turkey stock
  • 2 teaspoons stoneground mustard (preferably with horseradish)
  • 2 tablespoons white wine
  • 1-2 teaspoons worcestershire sauce
  • 1/4 - 1/2 cups sour cream (light or regular) - or more to taste
  • Salt and pepper, to taste
  • Toasted bread, or egg noodles, or brown rice
In This Recipe
  1. Saute the onion for several minutes over medium heat, stirring, in 1 tablespoon of the butter and in the bacon fat. You can use all butter instead, or substitute oil if you prefer.
  2. Add the mushrooms and sauté until just soft, stirring occasionally. Remove the sautéed vegetables with a slotted spoon and set them aside.
  3. Add the remaining butter to the pan and melt over medium heat, stirring. Slowly sprinkle in the flour, stirring for several minutes to combine, until the mixture starts to brown a bit more.
  4. Gradually add the turkey broth, whisking continually to incorporate all the ingredients. Add the mustard, wine, and, if you’re using it, the Worcestershire sauce. Stir well.
  5. Stir in the onion and mushrooms and cook over medium heat for another two to three minutes.
  6. Over medium heat, add the sour cream and whisk it vigorously until everything is combined. Watch it carefully, as the sauce should not boil. Test and correct the seasoning.
  7. Stir in the turkey, and simmer just until it's heated through.
  8. Serve over thickly sliced toast. It's also good over brown rice or leftover mashed potatoes - or under mashed potatoes in a casserole, then popped under the broiler for a quick shepherd's pie.
  9. You can also serve this over noodles, or stir it into noodles, top with small cubes of bread, drizzle some melted butter over it and pop it into the oven for a different kind of casserole.
  10. However you choose to go . . . . I hope you enjoy this. ;o)

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  • Kathy Lee
    Kathy Lee
  • AntoniaJames
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  • pauljoseph

Recipe by: AntoniaJames

When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in Boulder County, CO, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)