If a whopper of a turkey leaves you with litres of stock, then celebrate the Christmas bounty by getting creative. A homemade stock forms a flavoursome base for soups and stews and makes this stroganoff feel luxurious
Ingredients (serves 4)
•2tbsp olive oil
•2 onions, thinly sliced
•400g large flat mushrooms, 2cm slices
•60g plain flour
•800ml turkey stock
•3tsp sour cream
•400g leftover turkey
•½ lemon, squeezed
•To serve: rice, mashed potato or polenta
•To garnish: 1tsp sweet paprika, fresh thyme
1. Heat the olive oil in a frying pan and gently sweat the onions on a medium-low heat for 20 minutes until soft and sweet. Remove from the pan and set aside.
2. Turn up the heat and add 40g of butter to the frying pan. When it starts to foam add the mushrooms, (in batches, so the pan isn’t overcrowded) and cook on both sides until golden. Remove from the pan and set aside.
3. Heat the remaining (60g) butter in a saucepan. Mix in the flour and cook the thick paste for one minute until it’s a dark straw colour. Add the turkey stock 200ml at a time, stirring until the liquid is fully absorbed and the sauce becomes thick and glossy. Remove from the heat and then add the sour cream, leftover turkey, mustard and lemon juice.
TIP: “Light meat or dark” can divide the Christmas dinner table, but when it comes to cooking with leftover turkey, darker leg meat is best—it has a more robust flavour and is often juicier, as it’s cooked closer to the bone.
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