Stroganoff is a classic Russian dish, popularised in America after World War II, which typically has beef (or chicken or turkey) and mushrooms served in a sour cream sauce. Turkey doesn’t have as strong a flavor as beef, so this stroganoff improves with the addition of some leftover turkey gravy, and extra herbs such as thyme.
- 1/2 lb button or cremini mushrooms, sliced
- 1 cup of sour cream at room temperature
- 3 tablespoons butter
- Salt to taste
- 1/2 cup finely chopped onion
- Black pepper to taste
- 3/4 lb leftover cooked turkey meat, dark or light meat, roughly chopped into bite sized pieces
- 1/2 cup leftover turkey gravy (or chicken or turkey stock)
- 1/2 lb egg noodles, cooked
- 1/8 teaspoon nutmeg
- Tablespoon of chopped fresh thyme or 1 teaspoon dry thyme
Heat a large sauté pan on medium-high heat for 1 minute. Add the mushrooms and dry sauté them, shaking the pan frequently so they don't stick, until the mushrooms release their water and begin to brown.
Add the butter and onion and cook, stirring occasionally, for approx. 4 minutes, until the onion begins to brown. Sprinkle salt over everything. Add the turkey meat and gravy and stir to combine. Cook for a minute or two. Sprinkle on the thyme, black pepper and nutmeg.
Turn off the heat and add the sour cream. You may want to add a few tablespoons of water to thin the sauce. Mix in the sour cream thoroughly. Do not let the sauce come to a simmer or boil or it may curdle. Adjust seasonings to taste. In particular, depending on how salty your gravy is, you may need to add salt.