This post may contain affiliate links, please see the privacy policy for details.
I adore classic stroganoff, so I thought it’d be fun to give it a twist with leftover turkey – or even ground turkey! It’s a tasty way to use what you have on hand. Leftover turkey is common after your holiday feast but there are only so many turkey sandwiches you can eat. If you’re looking for new ideas for leftover turkey, try this easy leftover turkey stroganoff. It’s rich with amazing flavors including paprika, sour cream, egg noodles, mushrooms, and more. You’ll find the recipe very simple to make and the whole family is going to love it for sure.
Looking for new leftover turkey ideas? This leftover turkey stroganoff recipe is quick and easy to whip up and is one of the tastiest ways to use leftover turkey.
You might also like this sheet pan turkey breast dinner, mushroom kale turkey soup, or leftover turkey shepherd’s pie (a real day-after-Thanksgiving treat!)
Why You’ll Love It
Full of incredible flavors: Vegetables, mustard, paprika, garlic, and more in this easy turkey stroganoff recipe ensure it’s really delicious.
Simple to whip up: Everything is cooked in one pot (well, apart from the egg noodles!) so making this dish is most about adding ingredients and stirring them occasionally.
Easy to customize: You can make all kinds of tweaks to adapt the recipe, such as using chicken in place of turkey, using different vegetables or serving the stroganoff over rice or mashed potatoes instead of egg noodles.
Turkey Stroganoff Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Leftover turkey: Don’t worry about cooking a huge turkey. You can make amazing recipes like this with the leftovers.
Egg noodles: So good with the creamy stroganoff.
Vegetables: Onion, mushrooms and garlic go into the mix.
Soup and broth: Both cream of chicken soup and chicken broth are used for the sauce.
Flour: To thicken it up.
Sour cream: Adds a yummy tang and gets the sauce really creamy.
Dijon mustard: Feel free to adjust the amount or use another kind of mustard.
Worcestershire sauce: Adds a rich, meaty flavor.
Fresh parsley: Fresh thyme is also good as a garnish.
How to Make Leftover Turkey Stroganoff
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the vegetables: Sauté the onions and mushrooms in melted butter in a large skillet over a medium heat. Add the minced garlic and cook a little more.
Add more ingredients: Stir in the flour and chicken broth. Add the condensed soup, mustard, Worcestershire sauce, and seasonings, stirring well to combine. Cook until the sauce thickens up, stirring occasionally.
Prepare the egg noodles: Follow the directions on the package to cook them to al dente.
Finish the stroganoff: Add leftover cooked turkey to the skillet and cook for a few minutes to warm up the turkey. Add sour cream and toss with the cooked egg noodles. Add more salt and pepper if needed.
Serve and enjoy: Serve immediately, garnished with chopped fresh parsley if liked.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour and gluten-free egg noodles (these are pretty good!)
Leftover turkey: Use leftover chicken breast or thighs or shredded rotisserie chicken instead of turkey. Try ground beef or ground turkey, ground chuck steak, ribeye steak chunks or ground sirloin. Anything goes!
Egg noodles: Stroganoff is usually paired with egg noodles but is also delicious over mashed potatoes or rice for a tasty, hearty meal.
White wine: Add a splash of white wine when adding the soup and broth.
Minced garlic: Sub roasted garlic.
Sour cream: Try plain Greek yogurt instead.
Condensed cream of chicken soup: Substitute condensed cream of mushroom soup or even heavy cream plus extra seasonings.
Serving Suggestions
Appetizers: Start your dinner with a cranberry orange cheese ball or Thanksgiving charcuterie board leftovers!
Side dishes: You don’t have to pair leftover turkey stroganoff with sides but if you want to, consider garlic green beans or a lemon parmesan chopped salad.
Dessert: Finish up with chocolate marshmallow cookies.
How to Store Turkey Stroganoff
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: You can freeze stroganoff in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight. The sour cream might become a little thinner and less creamy but the stroganoff should still taste delicious.
Reheat: You can warm it back up in a pan on the stove or in the microwave. You could microwave it from frozen (it will just take longer).
Top Tips
Adding the flour: It’s important to keep stirring all the time after adding the flour, otherwise it might stick to the skillet and burn.
Cooking the egg noodles: Cook them to al dente, which means tender but just with a little bite (the packaging will tell you the approximate cooking time). Stir them occasionally during cooking.
Adding the sour cream: Take the skillet off the heat before adding the sour cream, otherwise the sauce can curdle and become lumpy.
Turkey Stroganoff FAQs
The sauce thickens while it’s cooking and thickens more after cooking. If you want it thicker, cook it for longer (so more liquid will evaporate) or mix a tablespoon each of cornstarch and cold water and stir this into the sauce. Give it 5 or 10 minutes and it will have thickened up some more.
If your sauce is too thick, you can just add another splash of broth. Out of broth? Use water or cream instead.
Easy Turkey Stroganoff Recipe
Leftover Turkey Stroganoff
Equipment
- Skillet Large
Ingredients
- 2½ Cups leftover turkey, shredded or chopped into bite-sized pieces
- 1 yellow onion, diced
- 12 Ounces baby bella mushrooms, sliced
- 10½ Ounces condensed cream of chicken soup
- 1½ Tablespoons Worcestershire sauce
- 1 Tablespoon Dijon mustard
- ½ Teaspoon ground paprika
- ½ Cup sour cream
- 3 Tablespoons unsalted butter
- 2 Cups chicken broth
- 4 Cloves garlic, minced
- 3 Tablespoons all purpose flour
- ½ Teaspoon garlic powder
- salt and black pepper, to taste
To Serve:
- 4 Cups egg noodles, cooked according to package directions
- fresh parsley, chopped for optional garnish
Instructions
- Heat a large pot or skillet over a medium-high heat. Melt the butter and add the onions and mushrooms.
- Sauté for 3 to 5 minutes or until the mushrooms start to soften and the onions begin to get translucent.
- Add the minced garlic and sauté for 1 or 2 minutes until fragrant.
- Stir in the flour and cook for a minute, stirring so it doesn’t burn.
- Pour in the chicken broth slowly and stir to dissolve the flour.
- Use a wooden spoon to scrape up any bits from the bottom of the pan and stir them into the broth.
- Add the chicken soup, mustard, Worcestershire sauce, and seasonings, and stir to combine.
- Cook for 10 minutes or until the sauce starts to thicken up, stirring occasionally.
- Meanwhile, cook the noodles to al dente following the package instructions. Drain and set aside.
- Add the leftover shredded or chopped turkey meat to the skillet with the sauce and stir until coated. Cook for another 5 minutes or until the turkey is warmed through.
- Take the skillet off the heat and then stir in the sour cream.
- Toss with the noodles.
- Serve immediately, garnished with fresh chopped parsley if liked.
Notes
Cooking the egg noodles: Cook them to al dente, which means tender but just with a little bite (the packaging will tell you the approximate cooking time). Stir them occasionally during cooking.
Adding the sour cream: Take the skillet off the heat before adding the sour cream, otherwise the sauce can curdle and become lumpy.
Nutrition
This delicious leftover turkey stroganoff recipe is perfect if you have leftover turkey to use up. With delicious flavors like fresh mushrooms and onions, sour cream, tender turkey meat, and Dijon mustard, this Russian-inspired dish is sure to make your mouth water. And you can even freeze leftovers for future meals!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
