I love a classic stroganoff recipe and wanted to create a twist for leftover turkey (or even ground turkey)! Tender meat simmered in a seasoned sour cream sauce is perfect over egg noodles for a hearty meal.
Ingredients :
1 small onion finely diced
3 tablespoons butter divided
8 ounces mushrooms sliced
3 cloves garlic minced
½ teaspoon chopped fresh rosemary or ¼ teaspoon dried rosemary
¼ cup white wine
2 tablespoons all-purpose flour
1 cup chicken broth not low sodium
½ cup heavy whipping cream
½ teaspoon dry mustard powder
½ teaspoon fresh thyme leaves or ¼ teaspoon dried thyme leaves
16 ounces egg noodles measured dry, or pasta or potatoes, for serving
Directions :
In a large skillet cook onion with 1 tablespoon butter until slightly softened, about 3-4 minutes.
Add mushrooms, garlic, and rosemary. Cook until the mushrooms are tender, about 5-7 minutes.
Add white wine and cook until almost evaporated, about 5 minutes. Remove mushroom mixture from the pan and place in a bowl.
Add remaining 2 tablespoons butter and flour to the same pan. Cook 1 minute.
Stir in chicken broth and cream a bit at a time whisking after each addition until smooth. Add dry mustard, thyme, the mushroom mixture with any juices and the turkey.
Simmer 5 minutes, or until heated through and bubbly.
