This tasty twist on a stroganoff recipe is ideal for using up leftover turkey. You can also make it using turkey breast steaks, and frozen cranberries.
Turkey stroganoff (serves eight)
200g fresh cranberries
2 tbsp British plain flour
2 tbsp olive oil
2 onions, thinly sliced
2 x 250g packs large flat mushrooms, thickly sliced
2 x 250g packs closed cup chestnut mushrooms, thickly sliced
15g pack fresh thyme by Sainsbury’s, leaves picked, washed and chopped
600g leftover cooked turkey, shredded
400ml chicken stock made from 1 stock cube
Large pinch of ground nutmeg by Sainsbury’s
600ml 50% less fat crème fraîche by Sainsbury’s
2 x 500g packs fresh Italian tagliatelle by Sainsbury’s
1⁄2 x 28g pack fresh flat-leaf parsley, washed and chopped
Put the cranberries in a small bowl with the fl our, mix well and set aside.
Heat the oil in a large saucepan and cook the onions for 5 mins, until softened. Add the mushrooms and most of the thyme, then continue to cook for a further 10 mins, stirring occasionally. Add the turkey and stock, cranberries, nutmeg and crème fraîche. Season with freshly ground black pepper, then cook gently for five minutes.
Meanwhile, cook the tagliatelle. Drain. Serve topped with the stroganoff.
and garnished with the parsley and remaining thyme.