Leftover Turkey Stroganoff – Grainfree

Last week I cooked the obligatory Sunday roast but the thing with roast turkey and all the trimmings is that there’s always so much leftover.  I decided to get a bit inventive and instead of the usual turkey sandwiches, I set about creating this Leftover Turkey Stroganoff.  It’s the perfect, comfort food for this time of year and it’s a great way to use up all of your gravy and leftover turkey.  Or, if you cooked chicken or beef or lamb, I’m sure you could use whatever meat you roasted – after all the Russians invented this dish as Beef Stroganoff!

You can also make this dish if you don’t have leftovers but if this is the case you will need to add one extra step and start by cooking your turkey.  I like to use a mix of dark and light meat, so if possible I would get a couple of breasts and a couple of legs as the dark meat adds so much to the flavour.  Personal choice though! Roast them in the oven at 220C for around 40 mins (less if you’re just cooking breasts) until the meat is no longer pink and any juices run clear.  Then allow the turkey to rest and cool. Finally, shred the turkey into bite-sized pieces and set aside until later.

Next, in a bowl, cover the dried mushrooms with boiling water and allow them to re-hydrate for around 10-15 mins.  You could even use fresh mushrooms if you prefer.  You just need to increase the quantity to 100g to allow for the extra moisture they contain and you’ll also need to include extra stock in your ingredients list as the mushroom water itself gets used later in the recipe.

Next you are ready to start creating the dish.  Begin by heating the oil and butter in a frying pan on a low heat until the butter has melted.  Then, peel and chop the shallots and peel and crush the garlic.  Add these to the frying pan and cook for around 5 minutes until both the shallots and garlic have softened and turned translucent.

Next, add the mushrooms to the frying pan.  (Make sure that you keep the liquid to use as stock, later in the recipe).  Add the white wine, turn up the heat a bit and allow the mixture to reduce for a few minutes to cook off the alcohol.  Add the gravy (or some chicken stock and 2 tsps chickpea flour if you don’t have leftovers) and the mushroom water (more stock).  Then, turn the heat up to simmer for around 5 minutes until the sauce starts to thicken.

Once everything has thickened slightly, turn the heat down and stir through most of the cream.  Make sure to keep a small amount back for garnishing.

Finally, stir through the juice of half a lemon and finish with plenty of salt and black pepper.  Then serve, with a drizzle of cream, a sprinkle of fresh parsley leaves and a slice of lemon.  You can serve this Leftover Turkey Stroganoff on its own or over some grain free tagliatelle or even with Cauliflower Mash!  I like it served with black rice as the delicious nuttiness really compliments the creamy, tangy stroganoff.

And there you go, the perfect way to use up all the leftover Thanksgiving or Christmas Turkey.  Such an easy recipe and it really makes a change from Turkey Curry!

Leftover Turkey Stroganoff

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Dish

Cuisine Dietary Information, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, Russian

Servings 4 people

Ingredients

  

• 500 g turkey meat either leftover or pre-cooked
• 40 g dried mushrooms (I like porcini and chanterelle but you could use anything you have)
• 1/2 tbsp olive oil
• 1 tbsp butter
• 8 shallots
• 2 cloves garlic
• 150 ml dry white wine (2/3 cup)
• 200 ml gravy if you have leftovers (otherwise just use stock mixed with 1/2 tbsp chickpea flour to thicken)
• 120 ml double cream (1/2 cup)
• 1/2 lemon (juiced)
• sml bunch fresh parsley
• salt and pepper

Instructions

 

• Start by cooking your turkey if you're not using leftovers. Then shred the turkey into bite-sized pieces and set aside.
• In a bowl, cover the mushrooms with boiling water
• Heat the oil and butter in a frying pan on a low heat until the butter has melted.
• Peel and chop the shallots and garlic and add to the frying pan. Cook for around 5 minutes until softened.
• Add the mushrooms making sure that you keep the liquid to use as stock, later in the recipe.
• Add the white wine, turn up the heat and allow the mixture to reduce for a few minutes.
• Add the gravy (stock plus chickpea flour)) and the mushroom water (stock) and simmer for around 5 minutes until the sauce starts to thicken.
• Turn the heat down and stir through the cream.
• Stir through juice of half a lemon and finish with plenty of salt and pepper and a sprinkle of fresh parsley leaves/lemon slice.
• Serve on its own or with some black rice or even grain free pasta!

Allergy & Dietary Information for Leftover Turkey Stroganoff

This recipe for Leftover Turkey Stroganoff is Grain-Free, Gluten-Free & Refined Sugar-Free.  It’s also suitable for Paleo & Low Carb diets.

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