Best Turkey With Mushroom Sauce Recipes

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TASTY TURKEY AND MUSHROOMS



Tasty Turkey and Mushrooms image

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

1 garlic clove, minced
1 tablespoon butter
1/2 pound boneless skinless turkey breast, cut into 2-inch strips
3/4 cup reduced-sodium beef broth
1 tablespoon tomato paste
2 cups sliced fresh mushrooms
1/8 teaspoon salt

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 WITH MUSHROOM SAUCE



Turkey with Mushroom Sauce image

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

1 boneless skinless turkey breast half (2-1/2 pounds)
2 tablespoons butter, melted
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained, or 1 cup sliced fresh mushrooms
1/2 cup white wine or chicken broth
2 tablespoons cornstarch
1/4 cup cold water

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 :

TURKEY-AND-MUSHROOM BOLOGNESE



Turkey-and-Mushroom Bolognese image

This quicker, lighter version of Bolognese sauce still tastes rich and complex, like it has cooked all day. It uses a mix of ground turkey and chopped mushrooms, with a few morsels of pancetta thrown in for a flavor boost. Sautéed carrots and onion provide sweetness, and concentrated tomato flavor in the form of a paste adds instant depth.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 16

1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, chopped (1 1/2 cups)
2 carrots, peeled and chopped (3/4 cup)
8 ounces cremini mushrooms or shiitake-mushroom caps, or a combination, chopped (2 1/4 cups)
Kosher salt and freshly ground pepper
1 pound ground turkey
3 ounces pancetta, finely chopped (2/3 cup)
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon tomato paste
2/3 cup dry white wine, such as Sauvignon Blanc
1 cup low-sodium chicken broth
2 1/2 cups All-Purpose Tomato Sauce
3/4 cup whole milk
12 ounces rigatoni
Grated Parmigiano-Reggiano, for serving
Chopped fresh parsley leaves, for serving

Steps:

  • Heat 3 tablespoons oil in a pot over medium-high. When it shimmers, add onion, carrots, and mushrooms; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 8 to 10 minutes (if bottom of pot browns too quickly, reduce heat to medium).
  • Add remaining 1 tablespoon oil, turkey, and pancetta; season with salt and pepper. Cook, breaking turkey into bite-size pieces, until browned in places, about 5 minutes. Stir in garlic and tomato paste; cook until fragrant, about 1 minute more. Add wine and boil, scraping up any browned bits, until mostly evaporated. Add broth and tomato sauce; bring to a boil, then reduce heat to low and simmer, stirring a few times, until thickened and reduced slightly, about 30 minutes.
  • Stir in milk and continue simmering until again thickened and reduced slightly, 12 to 15 minutes more. Remove from heat. Meanwhile, cook pasta in a large pot of generously salted boiling water according to package instructions.
  • Drain, reserving 1 cup pasta water. Toss pasta with a few spoonfuls of Bolognese and enough pasta water for sauce to evenly coat pasta. Serve pasta with more Bolognese, topped with cheese, parsley, and a drizzle of oil.

MUSHROOM-TURKEY STUFFED PEPPERS



Mushroom-Turkey Stuffed Peppers image

This recipe is sponsored by Mushroom Council. Mushrooms are perfect in a stuffed pepper: They add umami, like meat, and they also enhance the flavor of the dish. It's a win-win!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

6 bell peppers (any color)
5 tablespoons plus 1/2 teaspoon extra-virgin olive oil
Kosher salt
1 pound king oyster mushrooms, trimmed and finely chopped
Freshly ground pepper
8 ounces ground turkey
2 carrots, diced
1 large stalk celery, diced
1 shallot, diced
3 cloves garlic, minced
1 tablespoon Italian seasoning
2 tablespoons tomato paste
1 15-ounce can diced tomatoes
1/2 cup chopped fresh parsley
2 cups cooked white rice
3/4 cup panko
1/2 cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400˚F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet.
  • Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes.
  • Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes.
  • Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes.

TURKEY FILLET IN MUSHROOM SAUCE



Turkey Fillet in Mushroom Sauce image

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

9 ounces button mushrooms, sliced
4 turkey fillets
3 tablespoons flour
1 garlic clove, diced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon chicken bouillon powder
1 teaspoon parsley, minced
1/4 teaspoon salt
1 cup warm water

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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