Turkey stroganoff

Leftover turkey and cranberries star in this warming Christmas turkey take on a pasta stroganoff.

Serves: 8

Preparation time:  15 minutes

Cooking time:  20 minutes

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You will need

  • 200g fresh cranberries
  • 2 tablespoons British plain flour
  • 2 tablespoons olive oil
  • 2 onions, peeled and thinly sliced
  • 2 x 250g packs large flat mushrooms, thickly sliced
  • 2 x 250g packs closed cup chestnut mushrooms, thickly sliced
  • 15g pack fresh thyme, leaves picked, washed and chopped
  • 600g leftover cooked turkey, shredded
  • 400ml leftover turkey gravy (or chicken stock made from 1 stock cube)
  • Large pinch of ground nutmeg
  • 600ml 50% less fat crème fraîche
  • 2 x 500g packs fresh Italian tagliatelle
  • ½ x 28g pack fresh flat leaf parsley, washed and chopped
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Recipe Information

Step by step guide to making Turkey stroganoff

  1. Put the cranberries in a small bowl with the flour, mix well and set aside.
  2. Heat the oil in a large saucepan and cook the onions for 5 minutes, until softened.
  3. Add the mushrooms and most of the thyme, then continue to cook for a further 10 minutes, stirring occasionally.
  4. Add the turkey and gravy (or stock), cranberries, nutmeg and crème fraîche. Season with freshly ground black pepper, then cook gently for 5 minutes.
  5. Meanwhile, cook the tagliatelle in a pan of boiling water for 2-3 minutes. Drain. Serve topped with the stroganoff and garnished with the parsley and remaining thyme.

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Nutritional information for Turkey stroganoff

Nutritional information for Turkey stroganoff

Nutrition type per serving
Calories 549 kcal
Total Fat 19.9g
Saturated Fat 9.6g
Salt 1.38g
Sugar 6.9g

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