Leftover Turkey Stroganoff

🧂 Ingredients

• 2 cups Leftover Turkey Meat

  (chunked, white and/or dark meat)
• 1 tablespoon olive oil

  (extra virgin)
• 2 tablespoon butter

  (salted)
• 1 medium onion

  (finely diced)
• 2 cloves garlic

  (finely minced or crushed)
• 8 ounces white mushrooms

  (washed and sliced)
• ½ cup dry white wine

  (I use Pinot Grigio)
• 1 tablespoon Dijon mustard

  (coarse ground)
• 2 teaspoon smoked paprika

  (or paprika)
• 1 tablespoon all-purpose flour
• 2 cups turkey stock

  (or chicken broth)
• 2 tablespoon Worcestershire sauce
• ½ cup sour cream
• 1 teaspoon each, salt & pepper

  (to taste)

Instructions

• 1 Bring a large skillet or frying pan with the olive oil and butter to medium high
  heat. Once the butter has melted add in the onion and cook the onions for 2-3
  minutes until translucent (or becoming see through).
• 2 Add garlic and mushrooms and cook 3-5 minutes, until slightly browned.
• 3 Pour in the wine to deglaze the pan. Scrape the bottom of the pan to get the
  browned bits. Cook the wine, mushrooms, onions and garlic for 2 minutes.
• 4 Stir in the Dijon mustard and smoked paprika, then reduce the heat to medium low
  and add in the flour. Stir the flour in until creamy and well distributed
  throughout the sauce.
• 5 Add in the turkey stock (or chicken broth), mixing the stock in until well
  blended. Continue cooking over medium low for 3-5 minutes. The sauce should
  thicken slightly.
• 6 Stir in the Worcestershire sauce and the chunked/chopped turkey, and simmer for
  about 5 minutes. Once the turkey is warmed through and your sauce is thickened,
  it is ready to finish.
• 7 Turn off the heat and stir in the sour cream and mix into the stroganoff until
  well blended and smooth. Taste and adjust seasoning with salt and pepper, as
  needed.
• 8 Serve immediately, over cooked egg noodles or rice. Enjoy!

Nutrition Info