Turkey Thighs in Brown Sauce Recipe - Allrecipes.com
Turkey Thighs in Brown Sauce Recipe
  • READY IN 1 hr

Turkey Thighs in Brown Sauce

Recipe by  

"Turkey thighs are pan seared and then cooked in a sauce of canned soup and broth with onions, mushrooms, garlic and a little sherry wine. Serve the turkey and sauce with hot cooked rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Rinse and pat the turkey thighs dry with paper towels, then sprinkle with salt and pepper. In a shallow bowl, mix the flour with poultry seasoning until well combined.
  2. Heat the olive oil in a large skillet over medium-high heat; dredge the turkey thighs all over with the seasoned flour, shake off excess flour, then cook the turkey thighs in the hot oil until the meat is browned, about 5 minutes per side.
  3. Stir the onion, mushrooms, and garlic into the pan. Stir until the mushrooms have begun to give up their juice and the onions are translucent, about 5 minutes. Whisk the chicken broth, cream of chicken soup, and sherry together in a bowl, and stir in the oregano, parsley, and garlic powder. Pour the mixture over the turkey thighs. Cover the pan, reduce heat to medium-low, and simmer until the turkey meat is no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the turkey thighs, and serve with sauce.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2011

This was really good. Used the basic idea and added my own twist. I used dried minced onion instead of fresh, and entire can of cream of chicken soup, left out the sherry, and placed my turkey piece on top of the sauce. I seasoned the turkey with salt and garlic and poultry seasoning, and roasted it uncovered. Super delish, and made a fantastic gravy.

Most Helpful Critical Review
May 24, 2011

Pretty bland

Dec 17, 2010

My rules of thumb for cooking are to use what I have and to experiment. Substituted brandy for sherry and lemon pepper seasoning for poultry seasoning, then cut out the mushrooms (husband hates them). Then I added a can of tomatoes for some extra moisture and texture as well as some leftover cooked broccoli normandy. Served with rice as suggested. (I always add a bit of bouillon to the water when cooking rice.) I checked on the turkey every ten minutes, to flip it and stir all the additional vegetables. This must have resulted in a lot of heat loss, because it took far longer to reach 165 degrees (over an hour) than the recipe said. Turned out deliciously -- very flavorful!

Nov 10, 2011

Just made this tonight. Delicious! The only thing different I did was to substitute the the cream of chicken soup with a cream soup base recipe of Nell Marshes that I got from this site. Will definitely be making this again very soon!

Mar 07, 2011

I also modified this recipe by omitting mushrooms and soup. I added a can of diced tomatoes instead. Like the previous reviewer I substituted brandy for sherry. It turned out delish!

Apr 27, 2012

gravy was to die for. Will make again & will use chicken parts.

Apr 09, 2012

Delicious! Added extra garlic and had 1/2 amount of mushrooms. Next time I'll use entire amount as they were really good in brown sauce. Took about 20 minutes longer to cook thighs because they were pretty big. I'm going to try this recipe with chicken next time and make pasta as a side dish. Tasted almost "marsala" like. Huge hit at our house. It's a keeper; going into the recipe box!!!

Feb 24, 2012

I didn't have any cream of chicken soup mix. So I chopped up half an onion and a stalk of celery and sauteed them in a butter/olive oil mix until they were tender, then added 2-3 T flour, added ~3 cups (total) of chicken stock, salt, pepper, a bay leaf, a dash of thyme, and ~1/4 C sherry. Then I let it sit until the turkey thighs were brown and poured it over. It's delicious!


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  • Calories
  • 403 kcal
  • 20%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 41.1 g
  • 82%
  • Sodium
  • 402 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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