Leftover Turkey Stroganoff with
Mushrooms and Cranberries

Running out of ideas for Thanksgiving leftovers? Use your leftover turkey in a creative and delicious Turkey Stroganoff recipe that takes only 20 minutes to make!

Leftover Turkey Stroganoff


  • 9 ounces wide egg noodles
  • 2 teaspoons vegetable oil
  • 1 1/2 cups (8 ounces) finely chopped onion
  • 1 1/2 cups (4 ounces) sliced cremini mushrooms
  • 6 tablespoons (3 ounces) dry white wine
  • 6 tablespoons (2 ounces) dried cranberries, preferably unsweetened
  • 3 cups (12 ounces) shredded cooked white and dark meat turkey
  • 1 tablespoon Dijon mustard
  • 12 ounces reduced fat sour cream
  • 2 tablespoons chopped parsley


  1. Bring a large pot of salted water to the boil. Cook the egg noodles according to package directions. Drain and reserve.
  2. 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).
  3. Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated (about 2 minutes).
  4. Stir in the turkey, Dijon mustard, and sour cream. Remove from heat.
  5. Adjust seasoning to taste.
  6. Divide the noodles between 6 bowls and top with stroganoff mixture. Sprinkle with parsley.

An exclusive PastaFits.org recipe.

Recipe and photo used with permission from: National Pasta Association.

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