Turkey Stroganoff

If you don't have leftover Thanksgiving turkey, you can make turkey stroganoff with ground turkey. Just brown about a pound of it in a couple tablespoons of butter in a large sauté pan on medium high heat, set aside before commencing with the recipe, skip the gravy.

  • Yield: Serves 4.


  • 1/2 pound button or cremini mushrooms, sliced
  • 3 Tbsp butter
  • 1/2 cup finely chopped onion
  • 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)
  • 1/8 teaspoon nutmeg
  • 1 Tbsp of chopped fresh thyme or 1 teaspoon dry thyme (important, do not omit)
  • 1 cup of sour cream at room temperature (can substitute plain, full-fat yogurt)
  • Salt to taste (you will need more salt than you expect)
  • Black pepper to taste
  • 1/2 lb egg noodles, cooked


1 Heat a large sauté pan on medium-high heat for 1 minute. Add the mushrooms and dry sauté them (cook them without oil), shaking the pan frequently so they don't stick, for 3 to 5 minutes, until the mushrooms release their water and begin to brown.

2 Add the butter and onion and cook, stirring occasionally, for about 4 minutes, until the onions begin to brown. Sprinkle salt over everything. Add the turkey meat and gravy and stir to combine. Cook for a minute or two, and sprinkle on the thyme, black pepper and nutmeg.

3 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 was, you may need to add salt. More than you think.

Serve immediately over egg noodles.

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  • Renee

    Thanks for the recipe! Leftover turkey is great, and I love finding new recipes for it. Stroganoff is always good, but I never thought to use turkey! The hint of nutmeg is a good idea too.

  • Nicole

    Now this is a way to use Thanksgiving leftovers that I would have never thought about trying! Sounds wonderful!

  • Kalyn

    I think this sounds fantastic. I especially like the combination of thyme and tarragon!

  • steamy kitchen

    Ooooh….great idea. Husband loves stroganoff.

  • jonathan

    Leftovers? That’s a good one.
    You’re joking, right?
    Elise? You are joking, aren’t you?

    […planning to break in to the neighbor’s house to abscond with their leftovers :) …]

  • EB

    I LOVE stroganoff and have made it with turkey several times but it never occured to me to make it with leftovers + gravy! Brilliant.

  • Jeremy Henderson

    I love it when you post a recipe that looks this good, and I realize I have all the ingredients in my kitchen right now.

  • Lisa

    I made this tonight and it was definately a nice break. I think next time I make it, I might add more onions or some shallot and some white wine with the turkey gravy. (I added my MIL’s gravy but found out later it was from a jar and not scratch.) I would also up the tarragon cuz I like it. Maybe some dijon mustard too. OK, now I’m going crazy. The flavor does remind me of this chicken dish my host family in Paris would make that consisted of shallots, white wine, tarragon, mustard and perhaps creme fraiche or cream. Very yummy. Thanks for the recipe. I’ll be keeping it.

  • JEP

    Looks & sounds delicious!

  • Anastasia's Table

    Made this yesterday using ground turkey and it was delicious. I make beef stroganoff, but never thought to use turkey. Thanks for the idea and delicious recipe.

  • Gordon

    Yumm – You do this on purpose don’t you? ;)
    That looks so good – Oh! Wait! What about Turkey Tetrazzini? Humm?? Oh nevermind…
    This looks delicious.

  • hollie

    Wow, I don’t know what I did, but I messed up this recipe royally! I used the yogurt, and something did not jive. It didn’t even hint at stroganoff! I want to try again with sour cream. Anyone else have a mess up using yogurt??

  • Roz

    I made this receipe with ground turkey and left over turkey cutlets. Another great way to make this receipe is to use from Morningstar farms their mock chicken strips. For the vegetarians this is a great substitute.

  • Emily

    I tried this with some substitutions: leftover deli roast chicken (one of our household staples), dried mushrooms (reconstituted in hot water for about 1/2 hour before sauteeing), creamy Greek yogurt instead of sour cream. I skipped the gravy, and strengthened the sauce with mushroom soaking liquid and some jellied chicken consomme from the bottom of the deli pan. It was scrumptious. For me, this worked as a special but not too time consuming weeknight dinner, using all ingredients I had on hand. It was a big hit. I love this website.

  • GM

    Yum! Made with ground turkey over egg noodles. Would be great over mashed potatoes. We used yogurt. It would have been better if we waited a few minutes after turning off heat before adding the yogurt (dang electric stove)as it did separate a bit, but still delicious.

  • tiffany

    this was great, thank you!!

  • Rose Fox

    This was delicious! We didn’t have gravy, so we used chicken broth and 1/4 tsp Gravy Master and it came out perfectly. Lots of “yum!” noises around the dinner table. Definitely going in our weeknight meal repertoire.

    For those who only have heavy cream or non-dairy cream instead of sour cream or yogurt: add a splash of cider vinegar to get that tangy flavor.

  • Heather

    I made this tonight with 2 substitutions: I didn’t have any leftover turkey (it’s only July) so I used freshly grilled chicken breasts, and in place of gravy/stock, I used white wine. Delicious! Don’t be afraid to adapt recipes here to work with what you have on hand.