Leftover Turkey Stroganoff is the perfect Boxing Day dinner. A super simple way to use up leftover turkey. Tasty, quick, and filled with flavour. One of my favourites.
We’re slightly obsessed with stroganoff. I always think it’s the perfect way to use leftover beef or pork, and is a fantastic sauce for meat-free meals, using mushrooms or halloumi instead.
It’s so tasty but so incredibly easy to make. Definitely my kind of recipe.
This Leftover Turkey Stroganoff Recipe is perfect for Christmas leftovers, and you can use it for leftover chicken the rest of the year.
Ingredients for Turkey Stroganoff
My Turkey Stroganoff is a little different to my beef stroganoff because it has wine.
I always think turkey is quite a mild flavour, and chicken stock isn’t as tasty as beef stock, so I just think adding a little white wine to this Recipe for Turkey Stroganoff gives it a little extra flavour that works really well.
I use a dry wine. As long as it’s not super sweet, most things work ok.
If you prefer not to use wine, add 300ml of chicken stock instead. You don’t need the wine, it’s just a nice extra.
Apart from that, it’s a pretty traditional stroganoff recipe with turkey, mushrooms, soured cream and paprika.
The ingredients I use are:
- Turkey
- Butter
- Red Onion
- Garlic
- Salt and Pepper
- Closed Cup Mushrooms (you could switch to button)
- Dijon Mustard
- Lemon Juice
- Smoked Paprika
- Chicken Stock
- Soured Cream
- White Wine
This is a Stroganoff with Leftover Turkey, but you could use fresh turkey breasts, or steaks. Just slice and brown them in a frying pan, remove and follow this recipe. Just make sure the meat is cooked through before serving.
How to Make Stroganoff with Leftover Turkey
This Turkey Stroganoff with Leftover Turkey is super simple.
You basically just soften the onions and garlic in butter, add mushrooms and turkey with a pinch of salt and pepper, stir in lemon juice, paprika and mustard, pour in stock and wine, simmer.
Then finish with soured cream, simmer for 20 minutes or so to bring the flavours together and thicken the sauce and serve.
Is Turkey Stroganoff Healthy?
Turkey Stroganoff with Soured Cream is never going to be super healthy. Creamy sauces tend not to be.
But turkey is a very lean meat, so it’s not as bad as it could be.
What to Serve with Leftover Turkey Stroganoff?
Easy Turkey Stroganoff is perfect with lots of sides.
I pretty much always have stroganoff with pasta. I just like the flavours together, and if I’m being honest, I’d probably eat pasta with everything.
You could also serve Leftover Turkey Stroganoff with leftover veg and potatoes if you’ve got any. It’s also great with mashed potatoes and rice.
Can I Freeze Turkey Stroganoff?
You can freeze your leftover turkey straight away, and then use it to make stroganoff when it’s thawed.
But I wouldn’t recommend making and then freezing stroganoff. If you do this, you’ve heated the turkey 3 times before you eat it, and every time you reheat, the risks grow.
I try to only heat meat up twice if possible.
Other Leftover Turkey Recipes
Other Easy Leftover Turkey Recipes you might want to try include:
- Turkey Ragu
- Turkey Curry
- Leftover Turkey Risotto
- Fried Rice with Turkey Thighs
- Leftover Turkey and Leek Pasta Bake
- Christmas Dinner Flatbread Pizza
- Leftover Turkey Pasta in Cranberry Sauce
Leftover Turkey Stroganoff
Ingredients
- 400 g Leftover Turkey (Sliced)
- 30 g Butter
- 1 Red Onion (Finely Diced)
- 1 Clove Garlic (Crushed)
- Pinch Salt and pepper
- 250 g Closed Cup Mushrooms (Sliced)
- 1 tablespoon Dijon Mustard
- 2 teaspoons Smoked Paprika
- Splash Lemon Juice
- 150 ml Chicken Stock
- 150 ml Dry White Wine
- 200 ml Soured Cream
- Pasta (, Rice or Potatoes to serve)
Instructions
- Melt the butter in a large frying pan on the hob.
- Add the onions and garlic and fry for 5 minutes until soft.
- Add the mushrooms and stir well.
- Add the pre-cooked turkey with a pinch of salt and pepper and stir together.
- Stir in the mustard, paprika, and a splash of lemon juice.
- Pour in the stock and wine, stir, and bring to a simmer.
- Simmer for 3 minutes, stirring often.
- Add the soured cream, stir well and simmer for 20 minutes, stirring regularly until the sauce has thickened.
Notes
- If you prefer, skip the wine, and use 300ml stock instead.
- If you want to use fresh, uncooked turkey, slice and brown in the pan first, then remove and follow this recipe, making sure the turkey is cooked through and piping hot before serving.
- 400g of turkey is ideal, but use whatever you’ve got, adding extra stock and soured cream if needed.
- Nutritional information does not include pasta, or other sides.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
