Turkey Stroganoff

DinnerQuick and EasyMushroomTurkey

Turkey Stroganoff recipe made with turkey leftovers, mushrooms, thyme and sour cream.

Photography Credit: Elise Bauer

What to do with all those turkey leftovers?

We decided to make turkey stroganoff with some of ours. Stroganoff is a classic Russian dish, popularized in America after World War II, which typically has beef and mushrooms served in a sour cream sauce.

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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.

Turkey Stroganoff

Turkey Stroganoff Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

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.


  • 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 Sauté the mushrooms: 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 butter and onions: Add the butter and onion and cook, stirring occasionally, for about 4 minutes, until the onions begin to brown. Sprinkle salt over everything.

3 Add turkey and spices: 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.

4 Add sour cream: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

16 Comments / Reviews

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Did you make it? Rate it!

  1. Darlene

    Very bland taste would not make again


    Show Replies (1)
  2. Anita

    Absolutely wonderful! My husband raved over it.


  3. Bob Abell

    I used the chunky parts of boiled carcass meat with the gravy and a little of the stock for
    moisture, fresh thyme and it turned out great ! Oh, I had leftover rice for the starch and it worked fine.


  4. Cass

    I made this recipe using exact measurements and I wish I hadn’t. 1 cup of sour cream is WAY too much. All the meal tasted like was sour cream, if I make this again I would definitely cut that in half!


  5. Renee

    Just made this tonight with the turkey leftovers. Instead of gravy, used some of the leftover turkey broth I had made in advance for my gravy. Also added a heaping cup of petite peas. Also sauteed some chopped garlic with the onions. Kept the same spice ratios. Was really delicious! Thanks!


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