• 200 g fresh cranberries
  • 2 tbsp British plain flour
  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 500 g flat mushrooms, thickly sliced
  • 500 g closed cup chestnut mushrooms.,thickly sliced
  • 15 g fresh thyme, leaves picked, washed and chopped
  • 600 g leftover cooked turkey, shredded
  • 400 ml leftover turkey gravy
  • 1 large pinch of ground nutmeg
  • 600 ml lighter crème fraîche
  • 1000 g fresh Italian tagliatelle
  • 14 g fresh flat-leaf parsley, washed and chopped


  1. 1

    Put the cranberries in a small bowl with the flour, mix well and set aside.

  2. 2

    Heat the oil in a large saucepan and cook the onions for 5 minutes, until softened. Add the mushrooms and most of the thyme, then continue to cook for a further 10 minutes, stirring occasionally.

  3. 3

    Add the turkey and gravy (or stock), cranberries, nutmeg and crème fraîche. Season with freshly ground black pepper, then cook gently for 5 minutes.

  4. 4

    Meanwhile, cook the tagliatelle in a pan of boiling water for 2-3 minutes. Drain. Serve topped with the stroganoff and garnished with the parsley and remaining thyme.

Nutritional Details

Each serving provides
  • Energy 2144kj 512kcal 26%
  • Fat 19.2g 27%
  • Saturates 9.5g 48%
  • Sugars 9.6g 11%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 465kj/111kcal

Each serving provides

46.5g carbohydrate 5.6g fibre 35.4g protein

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