Turkey Mushroom Stew Food

CREAMY TURKEY AND MUSHROOM STEW

Steps:

• Add the flour and dried parsley to a bowl. Mix them until even.
• Add the turkey meat and mix to cover it with the mixture.
• Heat 1 - 2 tablespoons of vegetable oil in a saucepan and add the coated meat. Cook and stir for 7 - 8 minutes.
• Add the shallots and mushrooms. Stir them in. Add the apple cider, season with salt and pepper, cover with the lid and simmer for 40 minutes.
• Add the cranberry sauce and creme fraiche. Stir them in. Garnish with fresh parsley and serve.

BEST TURKEY STEW RECIPE

Steps:

• Cut the turkey breast into cubes, but not too big, to cook faster. Clean the mushrooms and slice them, but left the little ones whole. The leek, after cleaned it, cut it in half, then sliced it thinly.
• Heat about four tablespoons of sunflower oil in which we will fry the chopped leeks. Fry for about two to three minutes, then add two tablespoons of sweet pepper paste. Stir and fry for another minute, after which we can add the turkey meat. Season and add a glass of warm water, put the lid on and let it boil for about 20-30 minutes, over medium heat.
• Add the mushrooms, stir, put the lid on and boil everything for another 15 minutes. The mushrooms will also leave water in them, but I added a glass of warm water to have more juice.
• Make the thickener from wheat flour and single cream. We have to equality the temperatures by putting a ladle of hot stew stock over the thickener. Mix and pour everything into the pot, over the stew. Boil for another five minutes to cook the wheat flour in the thickener, and put a tablespoon of chopped green parsley.
• Serve with boiled fusilli pasta.

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.

BUDGET STRETCHER CROCK POT GROUND TURKEY STEW

Steps:

• Place olive oil, garlic, and chopped leek in bottom of large crock pot.
• Crumble raw ground turkey over leeks.
• Layer carrots, then celery over turkey.
• Spread undiluted cream of mushroom and cream of chicken over vegetables.
• Spread sliced mushrooms over all.
• Finally pour 1 cup water over all.
• Set crock pot to cook for 4 hours.
• For best results, go back and stir halfway through cooking time.
• Season with salt and pepper before serving.

CREAMY TURKEY STEW

Steps:

• Heat oil and butter in a large Dutch oven over medium high heat; cook and stir potatoes, onion, carrots, celery, garlic, and rosemary until onion is translucent, about 10 minutes.
• Dust turkey with flour; stir into vegetable mixture. Stir chicken stock, mushrooms, poultry seasoning, salt, and pepper into turkey mixture; bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Remove from heat; whisk cream into soup.

TURKEY NOODLE STEW

Steps:

• In a large skillet, cook turkey and onion in oil for 5-6 minutes or until turkey is no longer pink; drain. , In a large bowl, combine the broth, soup, vegetables and lemon-pepper. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender.

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.

TURKEY STEAKS WITH MUSHROOM GRAVY

Steps:

• Combine the flour, pepper and garlic powder in a plate or flat bowl. Lightly dredge the turkey cutlets in the flour. Reserve remaining unused flour for the gravy.
• Place olive oil in a hot nonstick skillet. Add the turkey cutlets and cook for two minutes on each side. Remove cutlets to a plate and cover to keep warm.
• Add the onions, garlic and mushrooms to the pan and cook over high heat for one minute.
• Reduce the temperature to medium. Add the broth, mustard, thyme and Worcestershire and a teaspoon of the left over flour from dredging. Stir cooking for just a minute. Add the milk and cook another minute. Return the cutlets to the pan and cook for two minutes until the sauce has begun to thicken just a bit.
• A word of caution: Although there is temptation to simmer longer, there is a chance the sauce will curdle. Please don't do that as it will diminish the appearance (but not the taste) of the final dish.