TURKEY WITH MUSHROOM SAUCE
When we were first married, I didn't have an oven, so I made this tender turkey in the slow cooker. These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers. -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.
Nutrition Facts :
WILD MUSHROOM TURKEY GRAVY
Here's the perfect way to use those juices and drippings from your next roasted turkey. There's more than one way to thicken a sauce or gravy! Since flour and cornstarch are out when you're eating low-carb, a classic French cream reduction is in order. This rich sauce is complemented by the hearty taste of the mushrooms, and it's a great accompaniment to anyone's Thanksgiving turkey!
Provided by Food Network
Time 25m
Yield 8 servings (about 1 2/3 cups)
Number Of Ingredients 9
Steps:
- Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by half. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes.
- Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and sherry and cook, stirring occasionally, until tender and almost dry, about 6 minutes
- Combine the mushrooms with reduced gravy and season with salt and pepper. Reheat, if necessary, and stir in the vinegar. Transfer to a gravy boat and keep warm until serving.
Nutrition Facts : Calories 110 calorie, Fat 10 grams, SaturatedFat 6 grams, Carbohydrate 3 grams, Fiber 0.5 grams
TURKEY IN A WILD MUSHROOM SAUCE
Provided by Food Network
Time 1h40m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Lightly steam the broccoli and set aside. Bake the sweet potato until fork tender. Peel and slice and set aside. Place the flour on a plate. Season the turkey medallions with salt and pepper and dredge in the flour, shaking off any excess.
- Heat the oil in a nonstick pan. Add the turkey and brown on both sides, about 3 minutes per side. Remove to a clean plate and set aside. Add the broccoli and sweet potatoes to the pan that the turkey was cooked in. Add the shallots and cook for 10 seconds. Then add the mushrooms and cook until wilted.
- Pour in the white wine, lemon juice, and chicken broth and let cook another 15 seconds over very high heat. Spoon mixture over turkey, sprinkle with parsley then garnish with orange slices.
TURKEY BREAST WITH MUSHROOM SAUCE
Make and share this Turkey Breast With Mushroom Sauce recipe from Food.com.
Provided by looneytunesfan
Categories Turkey Breasts
Time P7DT10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the turkey, skin side up, in a 5 quart slow cooker.
- Brush with butter.
- Sprinkle with parsley, tarragon, salt and pepper.
- Top with mushrooms.
- Pour wine over all.
- Cover and cook on LOW for 7-8 hours.
- Remove turkey and keep warm.
- Skim fat from cooking juices.
- In a small saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
TASTY TURKEY AND MUSHROOMS
Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.
Nutrition Facts : Calories 209 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
TURKEY CUTLETS WITH MUSHROOM SAUCE RECIPE - (3.9/5)
Provided by hanley89
Number Of Ingredients 15
Steps:
- 1. Combine flour, paprika , salt and pepper in a quart Ziploc bag. Dredge turkey cutlets in flour, shake off excess. Place olive oil and 2 tbsp butter in a large non stick skillet over medium heat. Cook the turkey cutlets about 2 minutes to brown on each side. Remove turkey cutlets and keep warm. Add remaining butter to the pan , add mushrooms and green onions, cook,stirring for two minutes;add sherry and stir to combine 2. Add the herbs and heavy cream. Cook down until reduced to a lightly thickened sauce, about 2 minutes. Return turkey cutlets to skillet, cooke for two minutes, spooning sauce over cutlets 3. Serve with Buttered Noodles
PASTA WITH SMOKED TURKEY AND WILD MUSHROOMS
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add chopped shallots and sauté 1 minute. Add portobello and shiitake mushrooms and bell pepper and sauté until vegetables are tender, about 5 minutes. Add white wine and boil until liquid is reduced by half, about 5 minutes. Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes. Add remaining 1 cup whipping cream and diced smoked turkey; simmer 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to sauce in pot and toss to coat. Add cheese and chives and toss to combine. Season with salt and pepper and serve.
PENNE WITH TURKEY AND WILD MUSHROOMS
Provided by Joan Brett
Categories Mushroom Pasta turkey Sauté Quick & Easy Dinner Bon Appétit Colorado Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside.
- Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl.
- Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.
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