Turkey With Mushrooms And Cream Recipes

TASTY TURKEY AND MUSHROOMS

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.

TURKEY TETRAZZINI WITH SPINACH AND MUSHROOMS

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Toss with 1 tablespoon butter and season with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the mushrooms, thyme, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the mushrooms are lightly golden, 6 to 7 minutes. Add the wine and cook until absorbed, about 1 minute. Add the heavy cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes.
• Stir the turkey and spinach into the sauce and cook until the turkey is warmed through and the spinach is wilted, about 3 minutes. Stir in the reserved cooking water and return to a simmer. Remove from the heat and stir in 1/3 cup parmesan.
• Toss the noodles with the turkey mixture. Sprinkle with the remaining parmesan.

TURKEY MUSHROOM GRAVY

Steps:

• Melt butter in a large stock pot over medium-low heat, and cook the mushrooms until they are browned and the butter is clear, 1 to 1 1/2 hours. Remove the mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk the flour into the butter, and gently cook over low heat until the flour mixture turns mahogany brown in color, about 20 minutes. Whisk in the chicken broth; bring the mixture to a simmer to thicken the stock.
• Pour the turkey drippings into a saucepan, then cook and stir the onions and celery in the drippings over medium-low heat until the onions begin to turn brown, about 20 minutes. Stir the drippings and vegetables into the thickened stock. Bring the gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend the flavors. Stir in the chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

HEARTY TURKEY AND MUSHROOM CASSEROLE

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add onions and cook 5 minutes, until softened.
• Add garlic and cook 1 minute.
• Stir in rice.
• Slowly add chicken broth, water and sage.
• Bring mixture to a boil.
• Reduce heat to low; cover and simmer 40 minutes.
• Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
• Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
• Stir in salt and pepper.
• Heat oven to 400 degree F.
• Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
• Spoon rice into dish and top evenly with turkey.
• Spoon mushrooms over turkey.
• Whisk together soup and wine in bowl; pour over top of mushrooms.
• Bake casserole until sauce is hot, 25 to 30 minutes.
• (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
• Makes 6 servings.

TURKEY WITH MUSHROOM SAUCE

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.

TURKEY MEATLOAF WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together 1/2 of the condensed soup with bread crumbs, mushrooms, onion, and crushed bouillon cube. Add ground turkey and mix with your hands until thoroughly combined. Place mixture into a 8x4-inch loaf pan and pat to evenly fill the pan. Spread remaining condensed soup over on top of the loaf.
• Bake at in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour.

TURKEY WITH SHERRY SOUR CREAM SAUCE

Steps:

• Prepare noodles as directed and keep warm.
• Meanwhile in large skillet over med heat, in hot butter/margarine, cook onions. When they begin to soften, add mushrooms and cook both until tender, stirring occasionally.
• In small bowl stir in flour and 1-1/4 cups water and add to veggie mixture in skillet, adding sherry, salt, and paprika and cook over high heat until boiling.
• Add turkey and roasted red peppers reducing heat to low, cover skillet and simmer 10 mins., stirring occasionally.
• Stir in sour cream and heat through, don't boil or cream may curdle.
• Serve turkey on top of noodles, garnish with parsley.