Turkey stroganoff with soured cream
This recipe was sent to us by Ren Behan, one of our online blogger mums. Her challenge was to cook a meal using turkey leftovers. Here's what she thought:
What we thought:
I’m tapping into my Eastern European roots a little with this recipe for a turkey stroganoff, which uses up leftover turkey along with some red onions, mushrooms, mustard, soured cream and a few sprigs of dill. It’s perfect for a Boxing Day buffet. 
Essential Ingredient:
Leftover turkey
1 tbsp olive oil

1 red onion

1 tbsp wholegrain mustard

300g mushrooms

500g leftover turkey

300ml soured cream

A splash of whole milk

Fresh dill to garnish

Noddles, pasta or rice to serve

To serve:
Serve on a bed of noodles, pasta or rice and garnish with fresh dill.
This turkey recipe is perfect for a Boxing Day buffet or quick supper.
  1. Cook the noodles, pasta or rice according to the packet instructions
  2. Add 1 tablespoon olive oil to a large frying pan. Cook the onions over a medium heat for five minutes, until soft
  3. Stir in the wholegrain mustard and the mushrooms and season with freshly ground black pepper and a little salt. Cook for a further five minutes
  4. Add the leftover turkey to the pan and mix together well
  5. Pour in the soured cream, adding a splash of milk if the sauce is a little thick
  6. Cook for another five minutes, or until the turkey is piping hot.
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