Golden Mushroom Turkey Recipes

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GOLDEN ROASTED TURKEY



Golden Roasted Turkey image

Your holiday turkey will never turn out dry again if you reach for this recipe. Brining overnight and stuffing with apples results in moist, tender meat.-Michael Williams, Moreno Valley, California

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 14 servings.

Number Of Ingredients 17

4 cartons (32 ounces each) vegetable broth
1 cup kosher salt
1/2 cup packed brown sugar
1 tablespoon whole peppercorns
1-1/2 teaspoons whole allspice
1-1/2 teaspoons minced fresh gingerroot
4 quarts cold water
2 turkey-size oven roasting bags
1 turkey (14 to 16 pounds)
1 cup water
1 medium apple, sliced
1 small onion, sliced
1 cinnamon stick (3 inches)
4 fresh rosemary sprigs
6 fresh sage leaves
1 tablespoon canola oil
1/2 teaspoon pepper

Steps:

  • In a stockpot, combine the first six ingredients. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally., In a microwave-safe bowl, combine the water, apple, onion and cinnamon. Microwave on high for 3-4 minutes or until apples are tender; drain water., Drain and discard brine. Rinse turkey under cold water; pat dry. Place cooked apple mixture, rosemary and sage in turkey cavity. Skewer turkey openings; tie drumsticks together., Place turkey breast side up on a rack in a roasting pan. Rub with oil and pepper. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving; discard apple mixture and herbs.

Nutrition Facts : Calories 538 calories, Fat 25g fat (7g saturated fat), Cholesterol 245mg cholesterol, Sodium 240mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 72g protein.

GOLDEN PORK CHOPS



Golden Pork Chops image

This is so yummy, I never make enough. Seasoned pork chops are smothered in a golden mushroom sauce and baked with fresh mushroom slices and onion.

Provided by Hallie Guilfoyle

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h15m

Yield 6

Number Of Ingredients 6

6 pork chops
¼ teaspoon seasoned salt
¼ teaspoon freshly ground black pepper
1 onion, chopped
½ cup fresh sliced mushrooms
2 (10.75 ounce) cans condensed golden mushroom soup

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9x13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
  • Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 409 calories, Carbohydrate 8.8 g, Cholesterol 79.2 mg, Fat 32.6 g, Fiber 0.4 g, Protein 19.4 g, SaturatedFat 10.6 g, Sodium 754.4 mg, Sugar 2.4 g

GOLDEN MUSHROOM TURKEY



Golden Mushroom Turkey image

We shred the meat and eat as sandwiches. Easy main dish for a crowd. Freezes well also. # of servings will depend on the size of the turkey breast.

Provided by julieriesselmantt

Categories     Turkey Breasts

Time 10h10m

Yield 1 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can condensed golden mushroom soup
2 tablespoons dried onion flakes
1 tablespoon chicken bouillon
1 1/2 cups water
1 teaspoon Lawry's Seasoned Salt
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 whole bone in turkey breast

Steps:

  • Mix together all ingredients except turkey in a large crock pot.
  • Place turkey on top of soup mixture.
  • Cook on low for 8-10 hours.

Nutrition Facts : Calories 2054.2, Fat 90.4, SaturatedFat 25.8, Cholesterol 756, Sodium 3543.6, Carbohydrate 36.7, Fiber 1.3, Sugar 13.1, Protein 257.2

CROCK POT GOLDEN MUSHROOM ROAST



Crock Pot Golden Mushroom Roast image

Roast beef, slow cooked to perfection, basted with an onion sauce, mushrooms, & potatoes on the side.

Provided by Dave Dallas

Categories     Meat

Time 8h20m

Yield 4-6 plates, 6 serving(s)

Number Of Ingredients 7

8 ounces fresh mushrooms
6 potatoes (red or new preferred)
10 1/2 ounces campbell's golden cream of mushroom soup
1 (82 g) package onion soup mix
4 -5 lbs beef roast
salt
freshly cracked black pepper

Steps:

  • Place mushrooms, potatoes, and beef in crock pot.
  • Mix Golden Cream of Mushroom Soup and dry onion soup.
  • Add beef roast.
  • Cover and cook on low 8 to 10 hours.

Nutrition Facts : Calories 584.8, Fat 12.7, SaturatedFat 5.1, Cholesterol 199.6, Sodium 1333.1, Carbohydrate 47.4, Fiber 6, Sugar 3.1, Protein 72

BAKED TURKEY BREAST AND MUSHROOM GRAVY



Baked Turkey Breast and Mushroom Gravy image

A delicious one-dish meal with all the flavors and aromas of Thanksgiving--only it's stupid-easy to make! Serve over mashed potatoes, noodles, rice or whatever you like! I served this over wild rice pilaf--great!

Provided by Maureen S

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 50m

Yield 6

Number Of Ingredients 15

1 (2 pound) boneless, skinless turkey breast
2 tablespoons unsalted butter
2 tablespoons olive oil
salt and ground black pepper to taste
3 tablespoons unsalted butter
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon dried rosemary, crushed
1 teaspoon ground thyme
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
⅔ cup white cooking wine
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.
  • Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.
  • Place turkey in the preheated oven to keep warm.
  • Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper; cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil; cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth; allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.
  • Serve mushroom gravy over warm turkey.

Nutrition Facts : Calories 382 calories, Carbohydrate 6.8 g, Cholesterol 135.6 mg, Fat 18.2 g, Fiber 0.7 g, Protein 41.2 g, SaturatedFat 7.7 g, Sodium 860.3 mg, Sugar 1.6 g

BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY



Brown Sugar-Cured Turkey with Wild Mushroom-Shallot Gravy image

Categories     Mushroom     Onion     Poultry     turkey     Roast     Thanksgiving     Fall     Bon Appétit

Yield Serves 10

Number Of Ingredients 11

1 20-pound turkey
1/2 cup (packed) golden brown sugar
1/4 cup coarse salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground mace
2 large onions, quartered
2 cups canned low-salt chicken broth
Wild Mushroom-Shallot Gravy

Steps:

  • Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours.
  • Position rack in bottom third of oven and preheat to 300°F. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil.
  • Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 30 minutes longer.
  • Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy.

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