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Turkey and Mushroom Stroganoff

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.

I used a large sauce pot to first cook the onion, mushrooms, and already-cooked turkey pieces in a drizzle of olive oil. I cooked until the onions were translucent and mushrooms were soft.
I then added in the garlic, butter, spices, and Worcestershire sauce. Note that the original  recipe calls for making a rue with the butter and flour separately, but I didn’t want to dirty another dish. So, I put the butter in early with the other ingredients just listed.
Once everything was incorporated and the butter was melted, I mixed in the flour and made sure it was incorporated/coating everything. This should make everything a bit pasty/sticky.
Then, I added in the broth and cream cheese. I broke up the cream cheese and stirred until most of it was melted down.
I let everything simmer and let the flavors incorporate for about 15 minutes.
In the meantime, in a separate pot, I cooked the shells in some salted and oiled water until al dente.
Finally, it was time to serve! We ate this with a side of the leftover green bean casserole and stuffing from Thanksgiving. I had also left a couple of larger pieces of turkey to slice and lay on top. Lastly, I garnished with a sprig of parsley.

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.

Hope you enjoy!
Sincerely,
Fu’d
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