|Easy Leftover Turkey Stroganoff|
A good roasted turkey dinner is one of my very favorites, and one of the few things that I even bother to try to stretch into a second leftover meal. This one can be very simple and very fast to make, especially if you have leftover gravy from that roast turkey dinner. The only caution I would add here is that it had better be GOOD gravy! I like to reduce mine by boiling it down considerably to concentrate the flavor before making a stroganoff sauce out of it. The more you reduce the gravy, the better this dish will be.
The same applies if you are starting your gravy from homemade turkey stock, like I do. I reduce my turkey stock by at least half to make the gravy that is used in this recipe.
1 clove minced garlic
3 tbsp olive oil
1 cup sliced mushrooms
3 cups good turkey gravy (measured after reducing, see note above)
1 tbsp dry summer savoury
1 tsp freshly ground black pepper
1/2 cup sour cream
4 cups leftover diced or shredded roasted turkey
Begin by sauteing the garlic and mushrooms in the olive oil for several minutes until the mushrooms begin to get some good color. Add the other ingredients except the turkey and simmer for only about 5 minutes before adding the leftover turkey and continuing to simmer until the turkey is well heated. Serve over egg noodles.