Turkey Fillet In Mushroom Sauce Food

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 FILLET IN MUSHROOM SAUCE

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.

TURKEY IN A WILD MUSHROOM SAUCE

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.

TURKEY IN A WILD MUSHROOM SAUCE

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.

TURKEY FILLETS IN WILD MUSHROOMS

Steps:

• Melt two tablespoons butter in a large skillet or heavy sauté pan. Fry turkey for 1-2 minutes on each side. Remove season with salt and pepper, stirring well.
• Melt remaining butter, adding prepared mushrooms and shallots.
• Season with salt and pepper. Cover and cook, rather slowly, until wilted, about 5 minutes. Uncover and cook 5-8 minutes longer.
• Stir in the broth, sherry and half of the herbs. Bring to the simmer and cook to coating consistency.
• Add turkey fillets to rewarm without simmering. Stir in reserved herbs. Serve at once.

GARLIC-MUSHROOM TURKEY SLICES

Steps:

• In a large shallow dish, mix flour, oregano, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip cutlets in flour mixture to coat both sides; shake off excess., In a large nonstick skillet, heat oil over medium heat. In batches, add turkey and cook 1-2 minutes on each side or until no longer pink; remove from pan., Add remaining ingredients to skillet; stir in the remaining salt and pepper. Cook, uncovered, 4-6 minutes or until mushrooms are tender, stirring occasionally. Return turkey to pan; heat through, turning to coat.

CREAMY ITALIAN TURKEY FILLETS WITH MUSHROOMS

Steps:

• Heat the olive oil in a non-stick skillet over medium-high heat.
• Saute each turkey fillet BRIEFLY on each side until just cooked through.
• Cooking time should be under 2 min per side, depending on the size of fillet.
• As each fillet is ready, remove to a service plate, cover & keep warm.
• Add mushrooms & scallion to pan.
• Saute, stirring, for 2-3 minute until mushrooms are golden.
• Add cream cheese & milk, stirring until creamy & heated through.
• Season with seasoned salt to taste & spoon over fillets.

GROUND TURKEY CROQUETTES IN A CREAMY MUSHROOM SAUCE

Steps:

• For croquettes: In a large bowl, add all of croquette ingredients and combine to distribute ingredients thoroughly; refrigerate for 30 minutes (or longer) before using.
• Heat 2 tblsps olive oil in a large non-stick skillet over medium heat.
• Using a tablespoon (dipped in water), scoop out rounded spoonfuls of the croquette mixture and, using another spoon, push the mixture into the hot skillet; continue until you have filled the skillet with turkey croquettes; fry croquettes 5-6 minutes per side, until dark golden-brown; you may need to reduce heat slightly; remove as they are done to a glass baking dish; you will need to fry up in about 2 batches (maybe just into a third, depending on how big your skillet is); keep croquettes warm in a preheated oven while you make up the sauce.
• For creamy-mushroom sauce: Increase heat under skillet used for cooking croquettes (do not clean it out in any way!) to medium-high and add the sliced mushrooms (do no add any more fat); allow the mushrooms to release some of their liquid and stir up tasty browned bits that are left in the pan from cooking the croquettes; add garlic and sauté mushrooms, stirring occasionally, until all the liquid they have let off has evaporated, about 9-10 minutes; add cream and cook until cream has thickened, about 10 minutes; pour sauce over turkey croquettes, sprinkle with minced fresh parsley and serve with hot buttered rice or noodles; this will make just enough sauce to coat croquettes; if you like loads of sauce, use more mushrooms and cream.