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Turkey and Mushroom Stroganoff
A whole roast turkey is perfect for that festive family meal… but there’s almost certainly going to be some left over. If you’re looking for something more interesting to do with it than a turkey sandwich… then try this. Cooking with leftovers makes dinner cheaper, and this quick recipe proves it's simple too.
peel and slice the onion, slice the mushrooms and strip the leftover turkey into chunky bits.
fry the onion gently in a shot of oil for about 5 minutes until soft, sweet and beginning to colour.
turn the heat up and add the mushrooms to fry for another 2 minutes.
sprinkle in the salt and paprika, then stir well.
tip in the turkey, cream and stock, stir and bring to a gentle simmer.
allow to bubble for a few minutes then dump in the parsley.
serve with plenty of boiled rice to soak up the stroganoff liquid.
Serves 2
- 1 onion
- shot of oil
- 2 handfuls of mushrooms (about 250g)
- ½ tsp of salt
- 1 tsp of paprika
- leftover turkey (about 250g)
- sour cream (200ml)
- chicken stock (100ml)
- few sprigs of fresh parsley, chopped
- long grain rice (160g)