Leftover Turkey Stroganoff with Mushrooms & Cranberries
Prep Time20minutes
Servings6Servings
Ingredients
9oz.wide egg noodles
2tsp.vegetable oil
1 ½cups/8 oz. finely chopped onion
1 ½cups/4 oz. sliced cremini mushrooms
6Tbsp./3 oz. dry white wine
6Tbsp./2 oz. dried cranberriespreferably unsweetened
3cups/12 oz. shredded cooked white and dark meat turkey
1Tbsp.Dijon mustard
12oz.reduced fat sour cream
2Tbsp.chopped parsley
Instructions
Bring a large pot of salted water to the boil. Cook the egg noodles according to package directions. Drain and reserve.
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).
Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated (about 2 minutes).
Stir in the turkey, Dijon mustard, and sour cream. Remove from heat.
Adjust seasoning to taste. Divide the noodles between 6 bowls and top with stroganoff mixture. Sprinkle with parsley.