Juicy and economical turkey thighs might be the best cut on the bird, far less fussy than the breast when it comes to overcooking. This slow-cooker turkey stroganoff is a nearly effortless way of preparing them to make a creamy, comforting stew. It has a silky, shredded texture and a velvety sauce made using cream of celery soup as a base. It’s a dish you can prep in the morning, then come home to dinner already hot and nearly ready in the slow cooker, an easy and mostly hands-off supper served over cooked egg noodles.
Ingredients for Turkey Stroganoff
- Turkey thighs: Four turkey thighs cook to shreddable softness after hours in the slow cooker. You can use bone-in or boneless, which saves you a step of removing them when pulling the meat apart, whichever you prefer.
- Onion: Sliced onions cook down to a nearly melting texture along with the turkey.
- Cream of celery soup: Condensed soup acts as a shortcut gravy for this braised turkey dish. Cream of celery has a fairly neutral, herbal flavor. You can substitute cream of mushroom or cream of chicken soup in its place.
- Garlic: Cooking the garlic slowly with the turkey gives it a mellow, sweet flavor.
- Dried tarragon: A dose of dried tarragon adds a light anise aroma to the braising liquid for this dish. It’s a natural flavor pairing for turkey and chicken dishes.
- Sour cream: Just 1/2 cup of sour cream is enough to add richness and tang to this slow-cooker stroganoff. You can use fat-free sour cream or substitute plain Greek yogurt.
- Egg noodles: Cooked eggs noodles are a traditional accompaniment to beef stroganoff. Feel free to substitute cooked rice or mashed potatoes.
Directions
Step 1: Â Slow-cook the turkey and sauce
Place the turkey and onion in a 5-quart slow cooker. In a large bowl, whisk the soup, water, garlic, tarragon, salt and pepper until blended, then pour the mixture over the top of the turkey. Cook, covered, on low until the meat is tender, six to eight hours.
Step 2: Â Shred the turkey and add sour cream
Remove the turkey from the slow cooker. When it’s cool enough to handle, remove the meat from the bones, discarding the bones. Shred the meat with two forks. Whisk the sour cream into the cooking juices, then return the meat to the slow cooker. Serve over noodles.
Turkey Stroganoff Variations
- Add mushrooms: To add that classic stroganoff flavor, saute button or cremini mushrooms in a little butter over medium-high heat until nicely browned, then add them to the slow cooker in the last hour of cooking.
- Toss in more fresh herbs: Tarragon has a lovely baseline fennel flavor. Add chopped parsley, sage and thyme in the last hour of cooking to layer in even more herby brightness.
- Try it with vegetables: Layer in more flavor and nutrition by adding sliced carrot or celery along with the onion. The result will be reminiscent of chicken potpie.
How to Store Turkey Stroganoff
Once it’s cool, store leftover turkey stroganoff in airtight containers in the refrigerator for up to four days. You can also freeze leftovers in tightly sealed container for up to three months.
Can you freeze turkey stroganoff?
Though we generally discourage freezing stroganoff recipes because of the way the freezing and thawing process can cause the sour cream to curdle, this Crockpot turkey stroganoff can be frozen. The starch in the condensed soup acts as a protective stabilizer that reduces the likelihood that the sour cream in the sauce will split. Thaw it gently for a day in the refrigerator before you plan to serve it, then warm it gently in the microwave or in a saucepan on the stove until it’s hot throughout.
Turkey Stroganoff Tips
Can you use leftover turkey?
Yes, but with an important caveat. Because this recipe begins with raw turkey thighs on the bone, the cooking time is considerably longer than one would need for already cooked turkey. If you want to use leftover turkey from Thanksgiving or another holiday roast, omit the water from the recipe and slash the cook time down to an hour or two on low, just long enough to heat it through. Need more ideas for how to use leftover turkey? Check out our favorite ways to use it up.
Can you add the egg noodles directly to the slow cooker with the turkey?
Yes. Once you’ve returned the shredded, deboned turkey to the slow cooker and before you add the sour cream, add 1 to 2 cups of dried egg noodles and 1 cup of turkey or chicken stock or water, and stir to combine. Cover with the lid again and allow the egg noodles to cook until tender, 30 to 45 minutes, adding additional liquid as needed. Stir in the sour cream once the noodles are cooked through.
Can you use this turkey stroganoff method to cook chicken thighs instead of turkey thighs?
Definitely. Use 3 to 4 pounds of boneless, skinless chicken thighs in place of the turkey to make an easy slow-cooker chicken stroganoff. They will cook more quickly than larger turkey thighs, so begin checking them at the three- to four-hour mark.
