Reviewed: May 13, 2012

I needed a turkey thigh recipie asap so I used this a guide but used "go with what you have on hand" approach also. Used cream of mushroom soup since I didn't have mushrooms and red wine since I didn't have sherry. Add some Thyme and Sage and extra garlic. Turned out great. I'll try with chicken also.

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Reviewer:

MzNewCook

Reviewed: Apr. 27, 2012

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

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Reviewer:

DIANAE38

Living In: Ione, California, USA

Reviewed: Apr. 9, 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!!!

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Cyndyjean

Cooking Level: Expert

Home Town: Norwalk, California, USA

Living In: South Gate, California, USA

Reviewed: 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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Reviewer:

Sarah B

Reviewed: 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!

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Reviewer:

Lotsofcats

Reviewed: 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.

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Reviewer:

Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: May 24, 2011

Pretty bland

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Reviewer:

icookstuff

Reviewed: Mar. 6, 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!

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Reviewed: Dec. 16, 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!

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