Turkey Stroganoff

Main courseServes 4

Already dreaming of your Christmas leftovers?  This delicious, creamy turkey stroganoff recipe from the team at North Yorkshire based Herb Fed Poultry is a quick and easy way to use up any left-over meat and makes a warm and comforting dinner in the days between Christmas and New Year. For more recipe inspiration visit www.herbfedpoultry.co.uk

Ingredients

500g left-over Roast Turkey meat, cut into strips

1 large onion, chopped fine

3 large garlic cloves, crushed

250g button mushrooms, left whole
1 tablespoon olive oil

1 tablespoon butter
1 tablespoon plain flour

1 tablespoon smoked paprika

1 tablespoon mixed herbs
2 tablespoon heavy cream

200ml chicken stock
salt and pepper to taste

Chopped fresh chives to garnish (optional)

Method

  1. In a large pan heat the oil, add the onions and fry over a fairly high heat for approximately 5 minutes until golden.
  2. Add the mushrooms and sauté for around 5 more minutes. Add the garlic and stir for a minute before adding the mixed herbs and paprika.
  3. In the same pan gently melt the butter and add the flour and whisk until the mixture thickens.
  4. Pour in the stock and continue whisking until the sauce is thick, smooth and creamy.
  5. Stir in the cooked turkey and reheat for around 5 - 7 minutes.
  6. Stir in the cream and season to taste.
  7. Remove from the heat and serve with pasta, rice or creamy mashed potatoes and garnish with freshly chopped chives.