When you’ve got extra turkey from Thanksgiving dinner, it’s time to make something quick and easy your family will love.
With our leftover turkey stroganoff recipe, I’ll show you how simple ingredients are brought together to create a creamy, hearty dinner that tastes like it’s from a fancy restaurant, yet requires minimal effort.
It’s one of those leftover turkey recipes that makes you grateful for the extras in your fridge.
With tender turkey, mushrooms, onions, and a rich sour cream sauce, this dish is ready in under 40 minutes, making it a great option for a quick dinner on busy weeknights.
Looking for more ways to use up leftover turkey? Try leftover turkey sandwiches, turkey fried rice, or a warm bowl of turkey noodle soup.
The best part…
- A delicious way to repurpose holiday turkey.
- Creamy, flavorful sauce comes together quickly.
- Family-friendly dinner that’s ready in about 30 minutes.
- Pairs well with egg noodles, rice, or mashed potatoes.
Ingredients
Cooked turkey: leftover roasted or smoked turkey works best, either shredded or cubed.
Butter: gives the sauce richness.
Mushrooms: baby bellas or white mushrooms add texture and earthy flavor.
Onion and garlic: the flavor base.
Flour and broth: thickens the sauce and ties everything together.
Cream of chicken soup: for convenience and flavor (cream of mushroom can also be used).
Worcestershire sauce and Dijon mustard: balance the creaminess with tang.
Spices: garlic powder, paprika, salt, and pepper.
Sour cream: stirred in at the end for creaminess.
Egg noodles: cooked separately and mixed in before serving.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make Turkey stroganoff
Prep the turkey by shredding or cubing into bite-sized pieces.
In a large skillet, melt butter and sauté mushrooms and onion until soft. Add garlic, cook until fragrant.
Stir in the flout then gently whisk in chicken broth, scraping up any browned bits.
Pour in the cream of chicken soup, Worcestershire sauce, Dijon, and seasonings. Simmer until the sauce thickens slightly.
Add the turkey, stir well, and let it heat through.
Remove from the heat and stir in sour cream until smooth.
Toss with cooked egg noodles and serve with parsley on top.
Variations
- Ground Turkey Stroganoff: Swap leftover meat with ground turkey. Brown it in the pan before cooking the mushrooms and onions, then follow the rest of the recipe.
- Fresh Turkey Stroganoff:
If you’d like to use fresh turkey instead of leftovers, turkey tenderloin or turkey breast works perfectly. Cut the raw meat into cubes, season lightly, and cook it in oil until browned before moving on with the recipe. This air fryer turkey tenderloins or Dutch oven turkey breast recipe is also a great place to start if you want to make stroganoff with freshly cooked turkey.
Serve with
This dish is most commonly served over egg noodles. If you’ve never cooked them before, here’s a guide on how to cook egg noodles.
It’s also delicious over rice or creamy mashed potatoes if you want a change.
If you’d rather use another protein, try this beef stroganoff or a hearty venison stroganoff.
Storing and reheating leftovers
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove over medium-low heat or in the microwave. Add a splash of broth if the sauce thickens too much.
- Freezing: Stroganoff with sour cream doesn’t freeze well, so it’s best enjoyed fresh.
Helpful Tips
- Always stir in sour cream off the heat to prevent curdling.
- If the sauce is too thick, add a little broth; if too thin, simmer longer or stir in a cornstarch slurry.
- Don’t skip scraping the browned bits from the pan when adding broth, they add depth of flavor.
FAQs
Yes, use 1 cup of heavy cream instead. Be sure to adjust seasoning since condensed soup adds extra flavor.
Absolutely, leftover chicken or rotisserie chicken works the same way.
Yes. While egg noodles are traditional, this stroganoff also works well with fettuccine, penne, or even spaghetti. Rice or mashed potatoes are great alternatives
If the sauce is too thin, simmer it a few extra minutes to reduce, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water). For extra creaminess, ensure you stir in the sour cream off the heat to prevent curdling.
Because of the sour cream, freezing isn’t recommended as it may separate when thawed. It’s best to store leftovers in the refrigerator for up to 3 days and reheat gently on the stove.
Try this turkey stroganoff, and give your holiday leftovers an upgrade!
This easy turkey stroganoff is a budget-friendly way to make the most of holiday leftovers.
Creamy, savory, and versatile, it’s one recipe you’ll want to keep handy for weeknight dinners whenever there’s turkey in the fridge.
Happy cooking!
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Leftover turkey stroganoff
Equipment
- 1 large skillet (with high sides or Dutch oven)
Ingredients
- 2 ½ cups Cooked turkey (cubed or shredded)
- 3 tablespoons unsalted butter
- 12 ounces baby bella mushrooms (sliced)
- 1 onion (finely diced)
- 3 garlic cloves (minced)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 10.5 oz condensed cream of chicken soup
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- ½ cup sour cream
For serving:
- 4 cups cooked egg noodles
- Fresh parsley chopped (optional)
Instructions
- If not already done, remove bones from the turkey and cut or shred into bite-sized pieces. Set aside.
- In a large skillet, melt butter over medium-high heat. Add mushrooms and onion, cooking for 3–5 minutes until softened and onions are translucent.
- Stir in the garlic and cook another 1–2 minutes until fragrant.
- Sprinkle in the flour, mixing well. Cook for about a minute, stirring to prevent burning.
Notes
- Turkey can easily be swapped with cooked chicken or rotisserie chicken.
- Fresh meat works too, try turkey tenderloin, chicken breasts or thighs, ground meat, or even beef steak pieces.
- Egg noodles are traditional, but mashed potatoes make a hearty alternative.
- For a different flavor, use cream of mushroom soup or replace the canned soup with heavy cream. If using heavy cream, adjust seasonings to taste since the canned soup adds extra flavor.
- Always stir in the sour cream after removing the pan from the heat. Adding it over high heat may cause curdling.
- If the sauce is too thick, add a splash of broth. If too thin, cook longer to reduce or whisk in a slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water. Simmer for 5–10 minutes until thickened.
Nutrition
