Leftover turkey from Thanksgiving (or rotisserie chicken) helps this rich, creamy 15-Minute Turkey Stroganoff recipe come together quickly for a delicious weeknight meal!
We all know that one of the best things about Thanksgiving dinner is the leftovers. Which is actually a really good thing because after taking so much time to prepare Thanksgiving dinner, most of us are usually ready for a break in the kitchen.
A delicious 15-minute dinner is right up my alley!
My hubby and I eat a lot of leftovers, but we’re different in our approach. He doesn’t mind eating the same exact meal five nights straight. On the other hand, I like to reinvent leftovers into a completely different meal. Like this Stroganoff, which is quite possibly as different a meal from Thanksgiving dinner as any meal can be. That’s what keeps dinner interesting!
This meal reminds me of my childhood. My mom would occasionally make Beef Stroganoff and it was always a favorite with my sister and I. In this version, I added fresh rosemary for a pop of flavor and used turkey instead of beef. But it still has that same deliciously creamy sauce!
I thickened the sauce with a touch of flour, and sour cream makes it rich and velvety. To lighten it up just a touch, I use a bit less sour cream than many recipes call for, but you can even reduce the sour cream to 1/4 cup if you like. And this dish is just as delicious with a rotisserie chicken as it is with leftover Thanksgiving turkey, so feel free to use whatever you have on hand.
This Turkey Stroganoff is a delicious and easy weeknight comfort food meal!
The Best (Easy!) Turkey Stroganoff Recipe
Ingredients in Turkey Stroganoff
- Unsalted butter
- Button mushrooms
- All-purpose flour
- Chicken broth
- Worcestershire sauce
- Black pepper
- Cooked turkey (or chicken)
- Sour cream
- Pasta or egg noodles
- Mashed potatoes
- Cauliflower rice
How to Make Leftover Turkey Stroganoff – Quick and Easy in 15 Minutes!
- Cook up a few vegetables. Heat the butter in a large skillet over medium heat. Once melted, add the onion and mushrooms. Cook until the vegetables are softened, about 6 to 8 minutes, stirring occasionally.
- Stir in the aromatics. Add the garlic, rosemary, and flour, and cook 1 minute more, stirring constantly.
- Make the sauce and stir in the cooked leftover turkey or rotisserie chicken. Whisk in the broth, Worcestershire, salt, pepper, and turkey, and bring to boil. Turn off the heat and stir in the sour cream.
- Dinner is served! Serve with prepared pasta, rice, mashed potatoes, or anything you like.
How Long Does Turkey Stroganoff Last in the Fridge?
Once this dish is made, you can store it covered in the fridge for up to 3 days.
Tips for Making Turkey Stroganoff From Leftovers
- You’re not stuck with turkey. If you don’t have leftover turkey on hand (or if turkey just isn’t your thing), you can use leftover chicken. Rotisserie chicken works well too!
- Don’t skip the fresh herbs. A little fresh rosemary goes a long way here! You could also use fresh thyme or parsley if you prefer.
- Serve your Stroganoff with whatever you like. My hubby likes rice, my mom likes noodles, and I like cauliflower rice. You can’t go wrong!
More Recipes to Use Leftovers From Thanksgiving
- Leftover Turkey Hash with Vegetables
- Cranberry Cake
- Indian Chicken (or Turkey) Korma
- Eggnog Muffins with Cranberry Filling
- Leftover Turkey Puff Pastry Pie with Mashed Potatoes, Broccoli, and Cheese Sauce
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
15-Minute Turkey Stroganoff
- 3 tablespoons unsalted butter
- 1 medium onion chopped
- 8 ounces brown or white button mushrooms quartered
- 2 medium cloves garlic minced
- 1/2 tablespoon minced fresh rosemary
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked turkey chopped (or rotisserie chicken)
- 1/2 cup sour cream
- Pasta I used pappardelle or egg noodles
- Mashed potatoes
- Cauliflower rice
- Heat the butter in a large skillet over medium heat. Once melted, add the onion and mushrooms. Cook until the vegetables are softened, about 6 to 8 minutes, stirring occasionally.
- Add the garlic, rosemary, and flour, and cook 1 minute more, stirring constantly.
- Whisk in the broth, Worcestershire, salt, pepper, and turkey, and bring to boil. Turn off the heat and stir in the sour cream.
- Serve with prepared pasta, rice, mashed potatoes, or anything you like.
- Nutrition information for this recipe was calculated without the optional serving suggestions.
- Store leftover Turkey Stroganoff covered in the fridge for up to 3 days.
This post was first published on An Edible Mosaic on November 25, 2015. I updated it with more information on November 26, 2021.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!