Leftover Turkey Stroganoff with Mushrooms and Cranberries

Beef stroganoff with beef tips, mushrooms and sauce over egg noodles

Leftover Turkey Stroganoff with Mushrooms and Cranberries

Prep Time

10 minutes

Cook Time

20 minutes

Serves

6 people

Running out of ideas for Thanksgiving leftovers? Use your leftover turkey in a creative and delicious Turkey Stroganoff recipe that takes only 20 minutes to make!

Need more ideas for your Thanksgiving leftovers? We also have Thanksgiving Leftovers Lasagna and Leftover Turkey Frittata.

This recipe is courtesy of Pasta Fits.

Ingredients

  • 9 oz. wide egg noodles
  • 2 teaspoon vegetable oil
  • 1 1/2 cups (8 oz) finely chopped onion
  • 1 1/2 cups (4 oz) sliced cremini mushrooms
  • 6 tablespoons (3 oz) dry white wine
  • 6 tablespoons (2 oz) dried cranberries, preferably unsweetened
  • 3 cups (12 oz) shredded, cooked white and dark turkey meat
  • 1 tablespoon Dijon mustard
  • 12 oz. reduced fat sour cream
  • 2 tablespoon parsley, chopped

Preparation

  • 1 Bring a large pot of salted water to the boil. Cook the egg noodles according to package directions. Drain and reserve.
  • 2 Place a large sauté pan over medium heat. Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown (about 8 minutes).
  • 3 Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated (about 2 minutes).
  • 4 Stir in the turkey, Dijon mustard, and sour cream. Remove from heat.
  • 5 Adjust seasoning to taste. Divide the noodles between 6 bowls and top with stroganoff mixture. Sprinkle with parsley.

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