Leftover Turkey Stroganoff with Mushrooms & Cranberries

Looking for a way to use leftover turkey? Want a turkey stroganoff recipe that is easy to make and tastes amazing? use this turkey stroganoff recipe to use leftover turkey.

Turkey Stroganoff

Stoganoff is a great tasting dish. While it is usually made with beef, I love making it with turkey. Turkey tends to be healthier and I can also find turkey on the reduced section often, which means this becomes a very inexpensive dish to make. Since this recipe calls for making turkey stroganoff with leftover turkey, it makes the dinner even more affordable.

Ground Turkey Stroganoff

I have seen stroganoff recipes that were a ground turkey stroganoff. I have made it several times and everyone loves it. Since I have been trying to use the leftover turkey, I have been looking for leftover turkey recipes. What better way to use leftover turkey than replacing the turkey in a ground turkey stroganoff and make it with leftover turkey.

Left Over Turkey Recipes

We have several really tasty leftover turkey recipes. Since I am sucker for soup we have made 2 different soups with leftover turkey: White bean and turkey soup and Turkey Soup. I have also made a Leftover Turkey Noodle Casserole and these Loaded Thanksgiving Potatoes. No matter what ways to use leftover turkey, it is always delicious.

Leftover Turkey Stroganoff with Mushrooms & Cranberries

This recipe has been shared with us for use from PastaFits.org

Leftover Turkey Stroganoff with Mushrooms & Cranberries

This recipe has been shared with us for use from PastaFits.org

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Ingredients

  

• 9 oz. wide egg noodles
• 2 tsp. vegetable oil
• 1 ½ cups/8 oz. finely chopped onion
• 1 ½ cups/4 oz. sliced cremini mushrooms
• 6 Tbsp./3 oz. dry white wine
• 6 Tbsp./2 oz. dried cranberries preferably unsweetened
• 3 cups/12 oz. shredded cooked white and dark meat turkey
• 1 Tbsp. Dijon mustard
• 12 oz. reduced fat sour cream
• 2 Tbsp. chopped parsley

Directions

 

• 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).
• Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated (about 2 minutes).
• Stir in the turkey, Dijon mustard, and sour cream. Remove from heat.
• Adjust seasoning to taste. Divide the noodles between 6 bowls and top with stroganoff mixture. Sprinkle with parsley.

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