TURKEY MUSHROOM GRAVY
I have been making Thanksgiving dinner every year since the 1970's. I have tried every kind of turkey gravy. I created this recipe about 15 years ago. It is everyone's favorite, even the people who hate mushrooms. Serve with roasted turkey and cornbread stuffing!
Provided by ranch_maven
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h30m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 9.1 g, Cholesterol 64.5 mg, Fat 34 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 16.2 g, Sodium 11.7 mg, Sugar 2 g
TASTY TURKEY AND MUSHROOMS
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
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
BASIC SALISBURY STEAKS
These are delicious steaks my mom used to make when I was growing up. They are easy too! They go great with mashed potatoes or white rice and have a flavorful sauce left over, almost like a gravy.
Provided by SARAH1037
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Mix ground beef, bread crumbs, egg, and onion soup mix together in a bowl; shape into 6 oblong patties.
- Heat oil in a large skillet over medium-high heat. Cook patties until browned, about 5 minutes per side.
- Stir golden mushroom soup and water together in a bowl; pour over the patties in the skillet. Turn patties to coat in the liquid. Bring liquid to a simmer, reduce heat to medium-low, place a cover on the skillet, and cook until steaks are very firm, hot, and grey in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 237.7 calories, Carbohydrate 11.3 g, Cholesterol 80.3 mg, Fat 14.1 g, Fiber 1 g, Protein 15.7 g, SaturatedFat 4.6 g, Sodium 873.2 mg, Sugar 1.1 g
TURKEY MEATLOAF WITH MUSHROOMS
No ketchup and no eggs. Cream of mushroom soup adds moisture while holding this turkey meatloaf with mushrooms together. This is great with mashed garlic red potatoes.
Provided by WSILVA
Categories Turkey Meatloaf
Time 1h15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 20.6 g, Cholesterol 84 mg, Fat 15 g, Fiber 1.2 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1064.2 mg
GOLDEN MUSHROOM TURKEY
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
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
TURKEY BREAST WITH CAPERS AND MUSHROOMS
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place each turkey breast steak between sheets of clear plastic wrap and pound lightly with a flat mallet to make thin slices.
- Cut mushrooms into thin slices. There should be about 3 cups.
- Season the flour with salt and pepper. Dip the turkey slices in the flour to coat. Shake off excess.
- Heat 2 tablespoons of the oil in a skillet, preferably nonstick. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes, and turn. Cook until golden brown on the other side, about 2 minutes. Transfer the slices to a warm serving dish.
- Add another tablespoon of oil to the skillet and repeat with a second batch of slices. Continue cooking, adding more oil as necessary, until all slices are nicely browned.
- In the same skillet, heat 2 tablespoons of butter. Add mushrooms and cook, shaking the skillet and stirring, about 4 minutes. Add capers and garlic, and toss to blend. Add chicken broth and let cook about 30 seconds. Swirl in the remaining butter.
- Spoon the mushroom mixture over the turkey slices and sprinkle with parsley.
Nutrition Facts : @context http, Calories 1113, UnsaturatedFat 42 grams, Carbohydrate 10 grams, Fat 85 grams, Fiber 1 gram, Protein 73 grams, SaturatedFat 34 grams, Sodium 1077 milligrams, Sugar 1 gram, TransFat 0 grams
HEARTY TURKEY MEATLOAF
My kids wanted meatloaf but one of them doesn't like beef. I like to substitue ground turkey for beef in other recipes like tacos and such so I figured I would give this a try.
Provided by PhdHater
Categories Poultry
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Mix Ground Turkey, Cream of Mushroom Soup, Eggs, Oats, Garlic, and Onion. Combine all ingredients (I use an electric mixer because my kids like the texture of the meatloaf better when I do). Then Lightly grease (i use pam spray) a loaf pan and add mixture and level it out.
- Bake uncovered for 1 hour.
Nutrition Facts : Calories 588.6, Fat 21.7, SaturatedFat 5.3, Cholesterol 195.4, Sodium 625, Carbohydrate 60.7, Fiber 8.7, Sugar 2.5, Protein 37.8
MEATLOAF WITH GOLDEN MUSHROOM SOUP
Make and share this Meatloaf with golden mushroom soup recipe from Food.com.
Provided by Christie Kolasch
Categories Meat
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Put 1lb of ground beef in big bowl, add only half of the golden mushroom soup and everything else.
- Use hands to mix all toghther.
- After all the ingredients are mixed in then shape into a loaf and put in a glass dish, bread kind.
- Bake in a 350* oven for an hour or until it is done.
- While the meatloaf is cooking take the other half of soup and add some water, 1/4 cup or so and warm up on stove.
- Use this to put on each cut piece of meatloaf for a gravy.
GRATIN OF PENNE, TURKEY, AND MUSHROOMS
Steps:
- Position rack in top third of oven; preheat to 350°F. Butter 13x9x2-inch glass or ceramic baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and thyme; sauté until mushrooms are tender and dark brown, about 12 minutes. Add pasta, gravy, 1 cup cheese, and cream to mushroom mixture; stir to blend. Mix in turkey. Season to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with remaining 1/2 cup cheese. Bake gratin until sauce is bubbling around edges and tips of pasta are golden brown, about 25 minutes. Let stand 5 minutes and serve.
BROWN SUGAR-CURED TURKEY WITH WILD MUSHROOM-SHALLOT GRAVY
Categories Mushroom Onion Poultry turkey Roast Thanksgiving Fall Bon Appétit
Yield Serves 10
Number Of Ingredients 11
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.
PORCINI MUSHROOM TURKEY WITH MUSHROOM GRAVY
Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.
Provided by Bruce Aidells
Categories Mushroom turkey Roast Thanksgiving Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 29
Steps:
- For mushroom butter:
- Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
- Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.
- *Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.
- For turkey:
- Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
- Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
- For gravy:
- Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
- Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
- Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.
CAMPBELLS GOLDEN MUSHROOM SOUP SUBSTITUTE
I have seen many people looking for a similar tasting soup. this is not technically a soup I make but a sauce that tastes very similar and is used for slow cooker pot roasts and on top of meat dishes
Provided by docslats
Categories Stocks
Time 30m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- take 3 tbsp of clarified butter, reserving the 4th, and heat in sauce pan. add flour and whisk until it has bubbled vigorously for 30-60 seconds. then add boiling beef stock and whisk until smooth. add the tomato paste and whisk until smooth. sauce should be very thick.
- in a very large saute pan add the reserved tbsp of clarified butter and the oil and heat until the pan starts to smoke. add the sliced mushrooms and cook for 3-5 minute add white wine to the mushrooms and cook for 1 minute add the mushroom mixture to the sauce and season to taste with salt and pepper.
- if you want a stronger flavor add a small amount of beef bullion crystals in small amounts until you get the flavor you like. you can now add other spices you like.
Nutrition Facts : Calories 219.4, Fat 15.6, SaturatedFat 7.9, Cholesterol 30.5, Sodium 395.1, Carbohydrate 11.4, Fiber 1.8, Sugar 3.8, Protein 5.7
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