Turkey in the Strawganoff Recipe

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This attractive dish is a great way to use up leftover turkey. It's fast to fix and very filling.—Phyllis Coning, North Manchester, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 1 cup chopped onion
  • 1/2 cup butter
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 to 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 4 cups cubed cooked turkey
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 2 cups (16 ounces) sour cream
  • 1/4 cup plus 2 tablespoons minced fresh parsley, divided
  • 1 pound fine noodles, cooked
  • 1 tablespoon diced pimientos, drained


  1. In a large skillet, saute onion in butter. Add garlic; saute 2 minutes longer. Stir in the flour, salt and pepper until blended. Add the soup, turkey and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in sour cream and 1/4 cup parsley; heat for 6 minutes, stirring frequently. Serve over noodles. Garnish with pimientos and remaining parsley. Yield: 6-8 servings.
Originally published as Turkey in the Strawganoff in Country Woman November/December 2000, p35

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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