Every year on the day after Thanksgiving I post a recipe using leftover turkey. Turkey is the one item from the Thanksgiving feast that we always have way too much of after the meal. The side dishes are usually gone or almost gone within 24 hours. But the turkey lingers for days in the fridge after the big event.
This year’s suggestion on how to use up the leftover cooked turkey is a stroganoff. Traditionally, the Russian dish features beef and onions that are simmered in a savory, rich, and creamy sauce of sour cream and Dijon mustard and served over egg noodles. There are a few adaptations when replacing the beef with turkey. Tomato paste and smoked paprika enter the mix and whole-grain mustard is used instead of Dijon mustard. This stroganoff is served on toasted sourdough bread. It’s a delicious way to use up that leftover turkey!
Turkey Stroganoff
Turkey Stroganoff on Toast (adapted from Posh Toast: Over 70 Recipes for Glorious Things — on Toast by Emily Kydd via washingtonpost.com) Total Time Required: 25 minutes, Makes: 4 servings
Ingredients:
- 2 tablespoons mild oil
- 12 ounces yellow onions, halved and thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon smoked paprika, plus more as needed
- 1 tablespoon tomato paste
- 1 cup plus 2 tablespoons chicken or turkey broth, hot
- 14 ounces cooked turkey, shredded
- 1 teaspoon whole-grain mustard
- 1/2 cup sour cream
- fine salt & freshly ground black pepper
- 4 large slices sourdough bread
- leaves from 2 to 4 sprigs flat-leaf parsley, coarsely chopped
Directions:
In a large sauté pan over medium heat, heat the oil until it is shimmering. Add the onion and cook, stirring occasionally, until it is softened and starting to take on a little color, about 10 minutes.
Start with the onions.
Stir in the garlic and sprinkle the smoked paprika over the mixture.
Add the garlic and paprika to the onions.
Clear a space in the center of the pan and add the tomato paste. Cook undisturbed until the paste is a shade darker, about 2 minutes, then stir it into the onion mixture to incorporate.
Add in the tomato paste.
Pour in the hot broth, stirring to blend it, then add the turkey. Cook for about 3 minutes, then reduce the heat to medium-low.
Add in the broth . . .
. . . and the shredded, cooked turkey.
Stir in the mustard and about one-third of the sour cream until well combined. Cook just until warmed through. Taste, and season with salt, pepper and more smoked paprika, as needed.
Stir the mustard and some of the sour cream into the mixture . . .
. . . until it is warmed through.
Meanwhile, toast the bread, then divide the bread among individual plates. Top each toast with equal amounts of the stroganoff, then dollop some of the remaining sour cream over each portion.
Top the toast with the turkey mixture.
Garnish with the parsley and serve warm. Refrigerate any leftovers for up to 4 days.
Garnish with additional sour cream and fresh parsley.
Another great use of the leftover turkey in the fridge! ~Linda
Turkey Stroganoff on Toast (adapted from Posh Toast: Over 70 Recipes for Glorious Things — on Toast by Emily Kydd via washingtonpost.com) Total Time Required: 25 minutes, Makes: 4 servings
Ingredients:
- 2 tablespoons mild oil
- 12 ounces yellow onions, halved and thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon smoked paprika, plus more as needed
- 1 tablespoon tomato paste
- 1 cup plus 2 tablespoons chicken or turkey broth, hot
- 14 ounces cooked turkey, shredded
- 1 teaspoon whole-grain mustard
- 1/2 cup sour cream
- fine salt & freshly ground black pepper
- 4 large slices sourdough bread
- leaves from 2 to 4 sprigs flat-leaf parsley, coarsely chopped
Directions:
In a large sauté pan over medium heat, heat the oil until it is shimmering. Add the onion and cook, stirring occasionally, until it is softened and starting to take on a little color, about 10 minutes. Stir in the garlic and sprinkle the smoked paprika over the mixture. Clear a space in the center of the pan and add the tomato paste. Cook undisturbed until the paste is a shade darker, about 2 minutes, then stir it into the onion mixture to incorporate.
Pour in the hot broth, stirring to blend it, then add the turkey. Cook for about 3 minutes, then reduce the heat to medium-low. Stir in the mustard and about one-third of the sour cream until well combined. Cook just until warmed through. Taste, and season with salt, pepper and more smoked paprika, as needed.
Meanwhile, toast the bread, then divide the bread among individual plates. Top each toast with equal amounts of the stroganoff, then dollop some of the remaining sour cream over each portion. Garnish with the parsley and serve warm. Refrigerate any leftovers for up to 4 days.