Leftover Turkey Sort-of-Stroganoff

November 27, 2009


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

Ingredients

  • 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

Directions

  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)

More Great Recipes:
Stew|Chicken|Bacon|Mustard|Sour Cream|Turkey|Make Ahead|Christmas|Thanksgiving|Fall|Winter|Entree

Reviews (8) Questions (0)

8 Reviews

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!
 
Author Comment
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!
 
Author Comment
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!)<br /> 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). <br />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. <br />But I digress. Thanks again. And don't forget that this works great with roast chicken, too! Cheers. ;o)
 
Author Comment
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.
 
Author Comment
AntoniaJames January 17, 2010
Oooops, I meant, "If you're using light sour cream."
 
mtlabor December 4, 2009
this looks great! i'll definitely have to try it soon!
 
pauljoseph November 30, 2009
looks good, cheers!