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.

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • 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 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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  • 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.


  • Cass

    I made this recipe using exact measurements and I wish I hadn’t. 1 cup of soup 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!


  • 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!


  • Angie

    Just made this and it is delicious! Even without the gravy and fresh thyme (I used chicken broth and dried thyme). Next time I’ll use fresh thyme because I love the depth it adds. I made homemade egg noodles for the first time to go with it. Super easy to make too. Love this recipe ❤️


  • 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.

  • 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.


  • tiffany

    this was great, thank you!!

  • 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.

  • 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.


  • 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.

  • 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??

  • 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.


  • 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.