If you’ve got holiday turkey that you don’t know what to do with… the answer is: make this leftover Turkey Stroganoff!
Because never ending turkey leftovers don’t just have to be turned into soup, you feel me?
Not that there’s anything wrong with delicious, comfort-in-a-bowl soup, but sometimes you just gotta mix it up a little.
Especially given how vast the turkey leftover stores can be!
This recipe livens up a simple protein by really caramelizing mushrooms until their flavor sings, then whipping those into a creamy-luscious sauce flecked with herbs and just enough paprika to make things interesting.
And the sauce itself? The life changing magic of cashew cream makes it happen!
This leftover turkey stroganoff is delicious straight up, piled on top of fluffy mash or even spooned atop some gluten free pasta for a real party in your face.
Oh! Don’t forget to use your turkey bones to make the easiest Instant Pot Bone Broth, too!Print
Creamiest Dairy Free Leftover Turkey Stroganoff
The easiest, dreamiest way to use up your holiday turkey without resorting to soup is this dairy & coconut free leftover Turkey Stroganoff. It’s rich & creamy, but comforting without being heavy thanks to its lovely cashew based sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 1x
- Category: leftovers, Thanksgiving
- Method: stovetop
- 1 cup / 140 g raw unsalted cashews, I like these
- 2 tbsp / 30 ml avocado oil, divided
- 1/2 medium yellow onion, diced
- 12 oz / 340 g mushrooms, wiped clean & sliced
- 1/2 teaspoon fine sea salt
- 4 cloves garlic, minced
- 1/2 cup / 120 ml just boiled water
- 2 cups / 480 ml chicken or turkey broth, divided
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 3/4 lb / 340 g leftover turkey, shredded or chopped
- 1 tbsp / 15 ml white wine vinegar, optional, for tanginess
SOAK: Measure the cashews into the pitcher of a high powered blender and add enough hot water to cover the cashews. Let the cashews soak and soften while you prep the other ingredients – about 15 minutes – or up to overnight.
SOFTEN: Drizzle 1 tablespoon / 15 milliliters of the oil into a cast iron skillet or similar over medium heat. Once the oil shimmers, add the diced onion and cook until just beginning to soften, about 5 minutes or so, stirring often. Scoot the onion to the side of the skillet and add the remaining oil, swirling to coat.
BROWN: Add the sliced mushrooms to the skillet, spread out as much as possible into a single layer. Cook, stirring & turning over a few times, until the mushrooms release their water, become deeply browned & reduced in size, a good 10 minutes or so.
SEASON: Add the salt & minced garlic and stir through until fragrant. Add 1 cup / 240 milliliters of the broth and scrape up all the browned bits. Sprinkle with the paprika, thyme & black pepper, then remove from the heat.
BLEND: While the mushrooms are browning, make the cashew cream sauce. Drain & rinse the cashews, then return them to the blender pitcher along with the just boiled water. Blend until creamy, smooth & glossy. Add the remaining 1 cup / 240 milliliters of broth and blend to combine.
STIR THROUGH: Pour the cashew cream from the blender into the skillet, stirring gently to combine it with the mushrooms and broth into a smooth sauce. Add the leftover turkey and the white wine vinegar, if using.
THICKEN: Return the skillet to the heat on the lower end of medium and bring to a gentle simmer. Cook, stirring occasionally, until the leftover Turkey Stroganoff is warm, thickened & creamy. If you like a thinner sauce, feel free to adjust the thickness by adding extra broth if needed. Taste and adjust salt or vinegar to taste. Serve over white or sweet mashed potatoes or piled atop gluten free pasta if you so choose!