Holiday Turkey & Gingerbread Mafaldine Stroganoff

Printable Recipe
Serving Size:  8-10


1 lb. Pappardelle’s Gingerbread Mafaldine
1 lb. baby bella mushrooms, sliced
6 tbsp. butter
1 cup onion, finely chopped
1 1/2 lb. leftover cooked turkey, chopped into bite-sized pieces
1 cup leftover gravy (or chicken stock)
1/4 tsp. nutmeg
2 tbsp fresh thyme, chopped
1 cup sour cream, at room temperature
Salt & pepper, to taste


  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain pasta.
  2. Heat a large sauté pan on medium-high heat for 1 minute. Add the mushrooms and dry sauté them (cook them without oil), shaking the pan frequently to avoid sticking, for 3 to 5 minutes, until the mushrooms release their water and begin to brown.
  3. Add the butter and onion and cook, stirring occasionally, for about 4 minutes, until the onions begin to brown. Sprinkle mixture with salt.
  4. Add the turkey and gravy and stir to combine. Cook for a minute or two, then add the thyme, black pepper and nutmeg.
  5. Turn off the heat and add the sour cream, mixing in completely. You may want to add a few tablespoons of water to thin the sauce. *Do not let the sauce come to a simmer or boil or it may curdle!*
  6. Serve over a bed of Gingerbread Mafaldine. Enjoy!