Leftover Turkey Stroganoff with Mushrooms & Cranberries

A plate of stroganoff made with thanksgiving leftovers
Prep Time: 
20 minutes
Number of Servings: 
Serves 6
Recipe Source: 


  • 9 oz wide egg noodles
  • 2 tsp vegetable oil
  • 1 12 cups (8 oz) finely chopped onion
  • 1 12 cups (4 oz) sliced cremini mushrooms
  • 6 Tbsp (3 oz) dry white wine
  • 6 Tbsp (2 oz) dried cranberries, preferably unsweetened
  • 3 cups (12 oz) shredded cooked white and dark meat turkey
  • 1 Tbsp Dijon mustard
  • 12 oz reduced fat sour cream
  • 2 Tbsp 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. Divide the noodles between 6 bowls and top with stroganoff mixture. Sprinkle with parsley.
Nutrition Info: 
446 Calories, 26 g Protein, 106 mg Cholesterol, 48 g Carbohydrates, 11 g Total sugars (0 g Added sugars), 3 g Fiber, 16 g Total fat (7 g sat), 160 mg Sodium, ★★★★★ Vitamin B3 (niacin), ★★★★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Folate, Phosphorus, ★★ Zinc, Vitamin A, Vitamin K, Calcium, Iron, Magnesium, Potassium

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