1 rating

Turkey Stroganoff with Mushrooms and Cranberries


This is a tasty way to use leftover Thanksgiving turkey. 


  • 9 Ounces wide egg noodles
  • 2 Teaspoons vegetable oil
  • 1 1/2 Cup finely chopped onions
  • 1 1/2 Cup sliced cremini mushrooms
  • 6 Tablespoons dried cranberries
  • 3 Cups shredded cooked white and dark meat turkey
  • 1 Tablespoon Dijon mustard
  • 12 Ounces reduced-fat sour cream
  • 2 Tablespoons chopped parsley


Bring a large pot of salted water to a 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. Top with stroganoff mixture. Sprinkle with parsley.