Turkey Stroganoff

Ingredients

• 1/2 pound button or cremini mushrooms, sliced
• 3 Tbsp butter
• 1/2 cup finely chopped onion
• 3/4 lb leftover cooked turkey meat, dark or light meat, roughly chopped into bite sized pieces
• 1/2 cup leftover turkey gravy
• 1/8 teaspoon nutmeg
• 1 Tbsp of chopped fresh thyme or 1 teaspoon dry thyme
• 1 cup of sour cream at room temperature
• Salt to taste
• Black pepper to taste
• 1/2 lb egg noodles, cooked

Directions

1. Set a large sauté pan over medium-high heat and let it warm for 1 minute. Add the mushrooms with no oil and cook them, giving the pan frequent shakes so nothing grabs, for 3 to 5 minutes, until they give off their liquid and start taking on color.
2. Drop in the butter and onion, then cook, stirring now and then, for about 4 minutes, until the onion is just beginning to brown. Scatter salt across the pan.
3. Stir in the turkey meat and gravy until everything is nicely combined. Let it cook for 1 minute or 2, then season with the thyme, black pepper and nutmeg.
4. Take the pan off the heat and add the sour cream. If the sauce needs loosening, stir in a few tablespoons of water. Mix until the sour cream is fully worked in. Keep it from simmering or boiling, since that can make the sauce curdle.
5. Taste and adjust the seasonings. Depending on how salty your gravy was, you may need more salt, probably more than your sensible side expects.
6. Serve right away over egg noodles.