Turkey Stroganoff 1/2 pound mushrooms, sliced 3 Tbsp butter 1/2 cup finely chopped onion 3/4 lb leftover cooked turkey roughly chopped into bite sized pieces 1/2 cup leftover turkey gravy 1/8 teaspoon nutmeg 1 Tbsp of thyme 1 cup of sour cream at room temperature Salt to taste Black pepper to taste 1/2 lb egg noodles, cooked 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 dont stick, for 3 to 5 minutes, until the mushrooms release their water and begin to brown. Add the butter and onion and cook, stirring occasionally, for about 4 minutes, until the onions begin to brown. Sprinkle salt over everything. 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. 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.
Posted on: Fri, 26 Dec 2014 20:12:29 +0000
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