I adore Beef Stroganoff, with its chunks of meat and fat egg noodles bathed in a creamy sauce made with sour cream, Dijon mustard, onions and parsley.
So why not replicate the dish with a few leftovers from the Thanksgiving table?
Today’s recipe takes advantage of some of that turkey (you can use white or dark meat), plus adds mushrooms and cranberries for a super-quick satisfying meal.
And if the addition of cranberries doesn’t tempt your taste buds, you can easily omit them – no harm done.
Turkey Stroganoff with Mushrooms & Cranberries
9 oz. wide egg noodles
2 tsp. vegetable oil
1 ½ cups/8 oz. finely chopped onion
1 ½ cups/4 oz. sliced cremini mushrooms
6 Tbsp./3 oz. dry white wine
6 Tbsp./2 oz. dried cranberries, preferably unsweetened
3 cups/12 oz. shredded cooked white and dark meat turkey
1 Tbsp. Dijon mustard
12 oz. reduced fat sour cream
2 Tbsp. chopped parsley
- Bring a large pot of salted water to the boil. Cook the egg noodles according to package directions. Drain and reserve.
- Place a large sauté pan over medium heat. Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown, about 8 minutes.
- Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated, about 2 minutes. Stir in the turkey, Dijon mustard and sour cream. Remove from heat. Adjust seasoning to taste.
- Divide the noodles between 6 bowls. Top with stroganoff mixture and sprinkle with parsley.
Recipe courtesy www.pastafits.org