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.
WILD MUSHROOM SAUCE
Enjoy this wild mushroom sauce with a dish such as Tom Kerridge's pork and chestnut wellington. Its boozy creaminess is like a big, warming hug
Provided by Tom Kerridge
Time 20m
Number Of Ingredients 7
Steps:
- Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
- Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.
Nutrition Facts : Calories 240 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium
TURKEY ESCALOPES WITH HOT MUSHROOM SAUCE
Make and share this Turkey Escalopes With Hot Mushroom Sauce recipe from Food.com.
Provided by English_Rose
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat the turkey escalopes in the seasoned flour and reserve the remaining flour.
- Heat 1 tbsp of the oil in a large frying pan then brown the escalopes on all sides. Remove from the pan.
- Add the remaining oil to the pan and gently sauté the garlic, chilis and onion for 3 minutes.
- Add the sliced mushrooms and continue to sauté for 3 more minutes or until the onion and mushrooms have softened but not browned.
- Sprinkle in the remaining flour and cook, stirring for 2 minutes.
- Slowly stir the stock and soy sauce into the pan and bring to the boil, stirring throughout. Reduce the heat and return the turkey escalopes to the pan. Cover with a lid or a large sheet of tin foil and simmer gently for 4-6 minutes or until the turkey is thoroughly cooked.
- Add the sherry and creme fraîche, then cook for 2 more minutes.
Nutrition Facts : Calories 138.6, Fat 7.9, SaturatedFat 1.2, Cholesterol 2.2, Sodium 364, Carbohydrate 12.3, Fiber 1.2, Sugar 4.1, Protein 4.7
TURKEY FILLET IN MUSHROOM SAUCE
Make and share this Turkey Fillet in Mushroom Sauce recipe from Food.com.
Provided by Happy Harry 2
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, garlic and salt. Pour onto plate and dredge fillets.
- Melt butter in skillet over medium heat. Brown turkey about 10 minutes on each side. Remove and set aside.
- Add olive oil to skillet. Add mushrooms and saute about 10 minutes.
- Dilute bouillon powder in water, add parsley and whisk together. Add to mushrooms. Cook 3-5 minutes, whisking until thick.
- Arrange fillets on platter and pour mushroom sauce on top.
- Serve warm.
Nutrition Facts : Calories 96.8, Fat 6.8, SaturatedFat 2.4, Cholesterol 7.8, Sodium 534.5, Carbohydrate 7.2, Fiber 0.9, Sugar 1.6, Protein 3
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