15-Minute Turkey Stroganoff

Leftover turkey from Thanksgiving (or rotisserie chicken) helps this rich, creamy 15-Minute Turkey Stroganoff recipe come together quickly for a delicious weeknight meal!

Course Main Course

Cuisine American

Keyword Leftover Turkey Stroganoff, Turkey Stroganoff, Turkey Stroganoff Recipe

Prep Time 5

Cook Time 10

Servings servings

Calories 244kcal

Author Faith Gorsky

Ingredients

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

Serving Suggestions:

Pasta I used pappardelle or egg noodles
Rice
Mashed potatoes
Cauliflower rice

US Customary - Metric

Instructions

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.

Notes

Nutritional Information: Information for this recipe was calculated without the optional serving suggestions.
Storage: Store leftover Turkey Stroganoff covered in the fridge for up to 3 days.

Nutrition