Creamy Turkey Stroganoff: Weeknight Winner Recipe (Print Version)

Creamy Turkey Stroganoff, a quick and comforting dinner. Transform leftovers or fresh turkey into a rich, savory, family-friendly meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten (can be adapted)

# Ingredients:

→ Stroganoff Stars

01 - 2 cups cooked turkey, shredded or diced
02 - 8 oz cremini or button mushrooms, sliced

→ Aromatics & Broth

03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 cup chicken or turkey broth (low sodium)
06 - 1 tablespoon Dijon mustard

→ Creamy Finishers

07 - 1 cup full-fat sour cream
08 - 2 tablespoons all-purpose flour
09 - Salt & black pepper, to taste

→ Serving Suggestions

10 - 8 oz egg noodles, cooked
11 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Grab your biggest skillet, a Dutch oven works too, and melt 2 tablespoons of butter or a swirl of olive oil over medium heat. Toss in your diced onion and let it soften, about 3-4 minutes, until it's translucent and smelling sweet. Then, add the minced garlic and cook for just another minute until fragrant. My kitchen usually smells like heaven at this point, unless I've been distracted by a toddler asking for juice for the tenth time!
02 - Next up, add your sliced mushrooms to the skillet. Don’t overcrowd them, or they'll steam instead of brown. If your skillet is a bit crowded, do it in two batches; it’s worth the extra minute, trust me! Cook them until they're golden brown and all their liquid has evaporated, about 5-7 minutes. This is where I tend to get impatient, but trust me, let them get deep golden for maximum flavor. You want that rich, earthy goodness for your Creamy Turkey Stroganoff.
03 - Sprinkle the flour over the cooked mushrooms and onions, stirring constantly for about 1 minute. This cooks out the raw flour taste – super important! Slowly pour in the chicken or turkey broth, whisking constantly to avoid any lumps. Bring it to a gentle simmer, letting it thicken slightly, about 2-3 minutes. Don't forget to scrape up all those yummy browned bits from the bottom of the pan – that's flavor gold right there!
04 - Stir in your cooked turkey and the Dijon mustard. Let it simmer gently for another 5 minutes, allowing all those flavors to meld together beautifully. If you're using leftover turkey, just warm it through. If you're starting with raw ground turkey, you'd cook it through before adding the onions in step one. I once added raw turkey here and had to scramble to fix it – oops! Season generously with salt and black pepper to your liking.
05 - Now for the star of the show: the sour cream! This is a big one. To prevent it from curdling, temper it first. Take a spoonful or two of the hot sauce from the skillet and stir it into the sour cream in a separate bowl. This gently warms the sour cream. Then, slowly stir the tempered sour cream mixture into the skillet. Keep the heat low and don't let it boil after adding the sour cream – that’s a recipe for a split sauce. I once just dumped it in and ended up with curds. Disaster averted by tempering, folks!
06 - Once your Creamy Turkey Stroganoff is perfectly warmed through and the sauce is luscious, remove it from the heat. Serve immediately over hot egg noodles. Garnish with a generous sprinkle of fresh chopped parsley. The moment of truth! I love seeing everyone dig in, especially when they ask for seconds. It looks so inviting and smells so comforting, it truly feels like a win.

# Notes:

01 - Always temper sour cream to avoid curdling; learned that the hard way.
02 - Full-fat dairy is key for a truly velvety, luscious sauce.
03 - Don't overcook your turkey, especially if it's already cooked, to keep it tender.
04 - A splash of dry white wine with the broth adds amazing depth.

# Equipment Needed:

01 - Large skillet
02 - pot for noodles
03 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

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