Turkey in Mushroom Sauce Recipe

Turkey in Mushroom Sauce Recipe
Turkey in Mushroom Sauce Recipe photo by Taste of Home
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Turkey in Mushroom Sauce Recipe

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If you like a traditional turkey dinner for Thanksgiving but don't like all the fuss, here's a recipe that fills the bill. It's easy to make and tastes very good.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 3/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 6 turkey thighs (4 to 5 pounds)
  • 3 tablespoons cooking oil
  • 2 cups chopped fresh mushrooms
  • 3 green onions, sliced
  • 1-1/2 teaspoons dried thyme
  • 2 cups turkey or chicken broth
  • 1/3 cup tomato paste
  • 1 cup (8 ounces) sour cream
  • Hot cooked noodles

Directions

In a bowl or resealable plastic bag, combine flour, salt and pepper. Add turkey, one piece at a time; dredge or shake to coat. In a skillet, brown turkey in oil. Add mushrooms, onions and thyme. Combine the broth and tomato paste until smooth; pour over turkey. Cover and simmer for 1-1/2 hours or until the turkey juices run clear; skim fat. Stir in sour cream; heat through (do not boil). Serve over noodles. Yield: 6 servings.
Originally published as Turkey in Mushroom Sauce in Country Extra November 1996, p49

Nutritional Facts

1 each: 464 calories, 20g fat (7g saturated fat), 205mg cholesterol, 1252mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 49g protein.

  • 3/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 6 turkey thighs (4 to 5 pounds)
  • 3 tablespoons cooking oil
  • 2 cups chopped fresh mushrooms
  • 3 green onions, sliced
  • 1-1/2 teaspoons dried thyme
  • 2 cups turkey or chicken broth
  • 1/3 cup tomato paste
  • 1 cup (8 ounces) sour cream
  • Hot cooked noodles
  1. In a bowl or resealable plastic bag, combine flour, salt and pepper. Add turkey, one piece at a time; dredge or shake to coat. In a skillet, brown turkey in oil. Add mushrooms, onions and thyme. Combine the broth and tomato paste until smooth; pour over turkey. Cover and simmer for 1-1/2 hours or until the turkey juices run clear; skim fat. Stir in sour cream; heat through (do not boil). Serve over noodles. Yield: 6 servings.
Originally published as Turkey in Mushroom Sauce in Country Extra November 1996, p49

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