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Turkey stroganoff with mushroom

Published Nov 23, 2016 By Julia Leave a CommentThis post may contain affiliate links.

Summary:
Try this simple recipe for turkey stroganoff — shredded turkey meat with sliced mushrooms in a creamy sour cream sauce served over egg noodles.
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Turkey stroganoff with mushroom

Turkey stroganoff with mushroom

PRINT PIN
Prep: 20 mins
Cook: 25 mins
Yield: 4 servings
Calories: 311

INGREDIENTS

  • 2 cups shredded roasted turkey
  • 10 ounces sliced mushrooms
  • 8 ounces egg noodles
  • 1.5 cups chicken broth
  • 1/4 cup sour cream
  • 5 garlic cloves minced
  • 1 tablespoon corn starch
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • fresh parsley leaves for garnish

INSTRUCTIONS

  • Cook egg noodles according to package instructions. Drain in a colander and toss with a drizzle of oil. Set aside.
  • Heat butter in a pan over medium heat. Add mushrooms and garlic, cooking until the mushrooms soften, about 5 minutes, stirring occasionally.
  • Combine and mix chicken broth, cornstarch, salt, and pepper in a separate bowl. Pour into the pan and bring to a simmer. Simmer until the sauce thickens, about 5 minutes, stirring occasionally.
  • Add sour cream to the pan and stir until well mixed. Stir in turkey, and cook until the turkey is heated through.
  • Add egg noodles to the pan, stirring them in. Serve and garnish with parsley.

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Turkey stroganoff with mushroom
Thanksgiving is tomorrow, and since I’m not posting any recipes on how to cook a turkey, I thought I’d post a recipe on what you can do with already cooked turkey. This turkey strogranoff recipe is a spin on beef stroganoff, except with turkey meat, and it’s a delicious way of eating turkey in pasta as well as using up leftover turkey meat. The turkey meat can be shredded or diced and is combined with sautéed mushrooms in a creamy sour cream sauce. Overall, it’s an easy-to-follow recipe, and doesn’t even use cream of mushroom soup.

Turkey stroganoff with mushroom
I’ve been living in Massachusetts for several years now. It always feels special to celebrate Thanksgiving here because Massachusetts is home to Plymouth, where the first Thanksgiving feast was held. Two years ago, Mr. Savory Tooth and I visited Plymouth during Thanksgiving weekend and stayed for a couple of nights. There were many historical attractions to enjoy, including a full-size Mayflower replica, a re-creation of a 1600s settlement, and a working grist mill. Plymouth is also home to many fabulous eateries — my favorite burger joint is there and I’ve gone back to Plymouth several times for the food alone.

This year, I’m hunkering down at home and enjoying the relaxing days off. Maybe I’ll watch a movie and do some catch-up reading — my book club is meeting again in 2 weeks and I need to start the book soon. Thanksgiving dinner will be simple, and I’m going to make my favorite side dishes: apple yam bake and spicy cheesy stuffed crescent rolls. I’ll also be experimenting and having fun in the kitchen for some upcoming recipes.

Turkey stroganoff with mushroom
Back to the turkey stroganoff. I want to note that the sauce includes sour cream as that is how stroganoff was originally made, but if that’s not up your alley, feel free to use greek yogurt as a substitute. It should be delicious either way. Enjoy!

Turkey stroganoff with mushroom

Filed Under: Vintage Tagged With: corn starch, egg noodles, garlic, mushrooms, sour cream, thanksgiving, turkey

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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