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Turkey And Mushroom Stroganoff

Turkey And Mushroom Stroganoff

In this twist on beef stroganoff, turkey leftovers get a fresh infusion of flavor from some mushrooms and a creamy (but dairy-free) coconut milk sauce. The taste is just similar enough to the classic turkey fixing that you can use gravy in the sauce, but different enough that it’s not just eating the same thing again and again.

Because the sauce adds a lot of moisture, this would be a particularly good way to deal with any leftovers that were a little dry, or got that way in the fridge. If you have a little bit of extra gravy, this is a convenient way to put it to a good use, or just use homemade chicken stock for a velvety rich texture.

The spaghetti squash is an optional way to add some Paleo noodles for a real stroganoff experience. If you just want something to soak up the extra sauce, a big pile of vegetables would work just as well; this would also be good with roasted broccoli or cauliflower, just for example. Whatever you use, it’s basically easy and unfussy, which is really the point of leftovers anyway, especially post-Thanksgiving when most people get a little burned out on cooking for a while.

Turkey And Mushroom Stroganoff Recipe

Servings SERVES: 4Preparation time PREP: 15 min.Cooking time COOK: 20-45 min.

Notice

Protein: 24g / %

Carbs: 16g / %

Fat: 32g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Ingredients

  • 2 cups cooked turkey meat, chopped
  • 1 cup cremini mushrooms, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • Β½ cup chicken stock, or leftover gravy
  • 1 cup full-fat coconut milk
  • β…› tsp. nutmeg
  • 1 tsp. dried thyme
  • Cooking fat
  • Sea salt and freshly ground black pepper

Optional

  • 1 spaghetti squash, halved and seeded
  • Olive oil
  • Sea salt and freshly ground black pepper
Stroganoff preparation

Spaghetti Squash (optional)

  1. Preheat oven to 400 F.
  2. Drizzle some olive oil on the squash flesh, and season to taste with salt and pepper.
  3. Place the squash halves cut-side down in a roasting pan.
  4. Cook in the preheated oven for 40 to 45 minutes.
  5. After about 25 minutes of cooking, start making the stroganoff.

Stroganoff Preparation

  1. Melt some cooking fat in a skillet over medium-high heat.
  2. Cook the onion until caramelized, about 8 to 10 minutes, stirring frequently.
  3. Add the garlic and mushrooms. Cook another 3 to 4 minutes, stirring constantly.
  4. Add the stock to the pan making sure to scrape all the brown bits from the bottom of the pan.
  5. Season the dish to taste with sea salt, black pepper, nutmeg, and thyme.
  6. Add the turkey, simmer 2 to 3 minutes, and then add the coconut milk.
  7. Stir everything together until well mixed.
  8. Serve warm just like that, or serve on top of spaghetti squash.