Leftover Turkey Stroganoff
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
4
-
Calories
627 kcal
-
Course
Main Course
-
Cuisine
American
Leftover Turkey Stroganoff
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Prepare a flavorful, creamy stroganoff using leftover turkey.
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Ingredients
- 12 ounces (350g) pasta fusilli
- 3 tablespoons butter unsalted
- 1 small yellow onion sliced
- 1 teaspoon minced garlic
- 8 ounces (200g) mushrooms sliced
- ¼ cup (60ml) white wine
- ⅓ cup (80ml) chicken stock
- ¾ cup (177ml) half and half
- 2 cups (340g) leftover turkey
- 1 teaspoon Dijon mustard
- sea salt to taste
- ground black pepper to taste
- parsley for garnish
Instructions
- Cook pasta as instructed on the package and drain under cold water.
- Melt butter in a large skillet on medium heat. Saute onion, garlic and mushrooms. Cook until mushrooms are tender, about 5 minutes.
- Pour wine, chicken stock and half and half in the skillet with the leftover turkey and Dijon mustard. Cook until it begins to simmer.
- Add pasta in the skillet. Stir all together. Cook for another 2 minutes.
- Remove and garnish with parsley before serving.
Notes
- Chop, slice and measure your ingredients ahead of time to streamline the cooking process.
- Choose a mix of mushrooms or your favorite variety for added depth in taste. Sauté them until golden brown for richer flavor.
- If using white wine, choose a dry or cooking variety. Allow it to reduce slightly to intensify the flavor without overpowering the dish.
- Season each component separately to control the overall saltiness. Remember, the turkey may already have seasoning from its initial preparation.
- Fusilli pasta works well due to its spiral shape, capturing the creamy sauce. However, you can experiment with other pasta shapes if desired.
- Roasted or smoked turkey will have enhanced flavor and tenderness. Ensure it's cut into bite-sized cubes or chunks.
- Add the leftover turkey towards the end to prevent it from becoming tough. This keeps the turkey tender.
- Storage - keep in airtight containers inside the fridge for up to 5 days.
- Storage - keep in airtight containers inside the fridge for up to 5 days.
- Chop, slice and measure your ingredients ahead of time to streamline the cooking process.
- Choose a mix of mushrooms or your favorite variety for added depth in taste. Sauté them until golden brown for richer flavor.
- If using white wine, choose a dry or cooking variety. Allow it to reduce slightly to intensify the flavor without overpowering the dish.
- Season each component separately to control the overall saltiness. Remember, the turkey may already have seasoning from its initial preparation.
- Fusilli pasta works well due to its spiral shape, capturing the creamy sauce. However, you can experiment with other pasta shapes if desired.
- Roasted or smoked turkey will have enhanced flavor and tenderness. Ensure it's cut into bite-sized cubes or chunks.
- Add the leftover turkey towards the end to prevent it from becoming tough. This keeps the turkey tender.
- Feel free to customize by adding ingredients like spinach, peas, or a dash of paprika for a flavorful twist.
- Storage - keep in airtight containers inside the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
627kcal
(31%)
Carbohydrates
71g
(24%)
Protein
35g
(70%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
115mg
(38%)
Sodium
220mg
(9%)
Potassium
676mg
(19%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
452IU
(9%)
Vitamin C
4mg
(4%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 71g | 24% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 115mg | 38% |
| Sodium | 220mg | 9% |
| Potassium | 676mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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