Leftover Turkey Stroganoff

Prepare a flavorful, creamy stroganoff using leftover turkey.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Servings

Calories 627kcal

Cook pasta as instructed on the package and drain under cold water.
Melt butter in a large skillet on medium heat. Saute onion, garlic and mushrooms. Cook until mushrooms are tender, about 5 minutes.
Pour wine, chicken stock and half and half in the skillet with the leftover turkey and Dijon mustard. Cook until it begins to simmer.
Add pasta in the skillet. Stir all together. Cook for another 2 minutes.
Remove and garnish with parsley before serving.

Chop, slice and measure your ingredients ahead of time to streamline the cooking process.
Choose a mix of mushrooms or your favorite variety for added depth in taste. Sauté them until golden brown for richer flavor.
If using white wine, choose a dry or cooking variety. Allow it to reduce slightly to intensify the flavor without overpowering the dish.
Season each component separately to control the overall saltiness. Remember, the turkey may already have seasoning from its initial preparation.
Fusilli pasta works well due to its spiral shape, capturing the creamy sauce. However, you can experiment with other pasta shapes if desired.
Roasted or smoked turkey will have enhanced flavor and tenderness. Ensure it's cut into bite-sized cubes or chunks.
Add the leftover turkey towards the end to prevent it from becoming tough. This keeps the turkey tender.
Feel free to customize by adding ingredients like spinach, peas, or a dash of paprika for a flavorful twist.
Storage - keep in airtight containers inside the fridge for up to 5 days.