You may have seen in my recent post that Jake and I had a belated mini Thanksgiving meal this year. So, that means I’m a little behind the eight ball on using leftovers for other dishes. Nevertheless, here it is. I found a turkey and mushroom stroganoff. It calls for ground turkey, but I figured it must still be delicious with the fresh citrus roasted turkey we made. (Spoiler alert – I was right!) I had also make some homemade turkey stock using the turkey bones; I used the stock in the recipe, too.
(Here’s the link to the recipe.) I made a couple of modifications based on what I had on hand and what I felt like (not) doing. Haha – I was feeling a bit lazy.
Here’s what I used:
- Drizzle of olive oil
- 1/2 white onion, chopped
- 3 cloves garlic
- Original recipe called for 2 cloves. I just happened to pull out 3 from the fridge and used them all.
- Chopped up leftover turkey from Thanksgiving
- I used approximately 3/4 cup
- Original recipe called for 1 lb of ground turkey
- Salt and Pepper
- 1 tablespoon Worcester sauce
- 8 oz sliced mushrooms
- 2 cups broth
- I used 2.5 cups of homemade turkey stock (with leftover bones from Thanksgiving)
- 1 teaspoon nutmeg
- 1/2 teaspoon dried basil
- 1/8 teaspoon cayenne (optional spice)
- dash of black pepper
- 2 tablespoons melted butter
- 2 tablespoons flour
- 1/3 brick of cream cheese
- The original recipe called for 1/2 cups sour cream (or greek yogurt)
- 3/4 package of pasta shells
- The original recipe called for 1 package egg noodles, which I would have used if I had it on hand.
This was so good! I would definitely try this recipe again. Next time, I would still keep the cut up turkey breast instead of ground turkey, but perhaps I’d use more and shred it. Also, I would love to try this with sour cream or greek yogurt instead of the cream cheese.