Cook the noodles, pasta or rice according to the packet instructions.
Add 1 tablespoon olive oil to a large frying pan. Cook the onions over a medium heat for five minutes, until soft. Stir in the wholegrain mustard and the mushrooms and season with freshly ground black pepper and a little salt. Cook for a further five minutes.
Add the leftover turkey to the pan and mix together well. Pour in the soured cream, adding a splash of milk if the sauce is a little thick. Cook for another five minutes, or until the turkey is piping hot.
Serve on a bed of noodles, pasta or rice and garnish with fresh dill. Optional: drizzle over a little extra olive oil.
Recipe by Ren Behan - Author Wild Honey and Rye at https://www.renbehan.com/2013/11/turkey-stroganoff-with-soured-cream.html