On this week's edition of Sunday Scoff, foodie Barry Parsons of Rock Recipes provides a recipe which he said is ideal for a second leftover meal from a roast turkey dinner. 

Parsons said this recipe is easy and quick to make, especially if you have leftover gravy from the turkey dinner. He suggests to reduce the gravy by boiling it down considerably, to concentrate the flavour before making a stroganoff sauce out of it. Parsons added the more the gravy is reduced, the better the dish will be. 

The same applies if starting gravy from homemade turkey stock. Parsons reduces his turkey stock by at least half, to make the gravy that is used in this recipe. 

All this month, Sunday Scoff is featuring turkey recipes, in alignment with CBC Newfoundland and Labrador's annual Turkey Drive. Please take the time to drop off a turkey at a location near you. 

Savoury Turkey Stroganoff

Serves 4

1 clove minced garlic
3 tbsp olive oil
1 cup sliced mushrooms
3 cups good turkey gravy (measured after reducing, see note above)
1 tbsp dry summer savoury
1 tsp freshly ground black pepper
1/2 cup sour cream
4 cups leftover diced or shredded roasted turkey

Begin by sautéeing the garlic and mushrooms in the olive oil for just a couple of minutes. Add the other ingredients except the turkey and simmer for about five minutes, before adding the leftover turkey and continuing to simmer until the turkey is well heated. 

Serve over egg noodles.