Turkey Stroganoff With Mushrooms And Cranberries

Turkey Stroganoff With Mushrooms And Cranberries
4 from 1 ratings
This is a tasty way to use leftover Thanksgiving turkey. 
  • 9 ounce wide egg noodles
  • 2 teaspoon vegetable oil
  • 1 1/2 cup finely chopped onions
  • 1 1/2 cup sliced cremini mushrooms
  • 6 tablespoon dried cranberries
  • 3 cup shredded cooked white and dark meat turkey
  • 1 tablespoon dijon mustard
  • 12 ounce reduced-fat sour cream
  • 2 tablespoon chopped parsley
  1. 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.