Turkey with Mushrooms and Cream Recipe

4 2 6
Turkey with Mushrooms and Cream Recipe
Turkey with Mushrooms and Cream Recipe photo by Taste of Home
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Turkey with Mushrooms and Cream Recipe

Read Reviews
4 2 6
Publisher Photo
My mom serves this savory French dish for holidays, special occasions and when she entertains out-of-town company. The turkey is moist, and the sour cream sauce delicious.—Emma Rea, Columbia, South Carolina
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (17.6 ounces) turkey breast cutlets
  • 1 tablespoon canola oil
  • 3 tablespoons butter, divided
  • 3/4 cup water, divided
  • 1/4 cup unsweetened apple juice
  • 2 teaspoons chicken bouillon granules, divided
  • 1/4 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 1 pound fresh mushrooms, chopped
  • Hot cooked rice

Directions

In a large skillet over medium-high heat, cook turkey in oil and 2 tablespoons butter until golden brown and no pink remains; drain. Remove and keep warm.
In the same skillet, combine 1/2 cup water, apple juice, 1 teaspoon bouillon and pepper; cook and stir over medium heat until bouillon is dissolved. Stir in sour cream; heat through.
Meanwhile, in another skillet, combine the remaining butter, water and bouillon; cook and stir over medium heat until bouillon is dissolved. Add mushrooms; cook for 10 minutes or until liquid has evaporated. Serve turkey over rice; top with cream sauce and mushrooms. Yield: 4 servings.
Originally published as Turkey with Mushrooms and Cream in Taste of Home August/September 2006, p35

Nutritional Facts

4 ounce-weight: 338 calories, 15g fat (9g saturated fat), 115mg cholesterol, 249mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 39g protein.

  • 1 package (17.6 ounces) turkey breast cutlets
  • 1 tablespoon canola oil
  • 3 tablespoons butter, divided
  • 3/4 cup water, divided
  • 1/4 cup unsweetened apple juice
  • 2 teaspoons chicken bouillon granules, divided
  • 1/4 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 1 pound fresh mushrooms, chopped
  • Hot cooked rice
  1. In a large skillet over medium-high heat, cook turkey in oil and 2 tablespoons butter until golden brown and no pink remains; drain. Remove and keep warm.
  2. In the same skillet, combine 1/2 cup water, apple juice, 1 teaspoon bouillon and pepper; cook and stir over medium heat until bouillon is dissolved. Stir in sour cream; heat through.
  3. Meanwhile, in another skillet, combine the remaining butter, water and bouillon; cook and stir over medium heat until bouillon is dissolved. Add mushrooms; cook for 10 minutes or until liquid has evaporated. Serve turkey over rice; top with cream sauce and mushrooms. Yield: 4 servings.
Originally published as Turkey with Mushrooms and Cream in Taste of Home August/September 2006, p35

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Reviews forTurkey with Mushrooms and Cream

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MY REVIEW
curlybiscuit1 User ID: 4025182 132413
Reviewed Sep. 18, 2010

"I liked it but would do some things different next time. The meat was bland. Maybe try Italian seasoning or use wine instead of apple juice."

MY REVIEW
Punkyjoe81 User ID: 3773046 68611
Reviewed Dec. 8, 2009

"We really enjoyed this recipe. I used chicken breasts instead of turkey breasts and served it over egg noodles. I will definitely be making it again!"

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