Recipe by Elizabeth
"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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salt and pepper to taste
1 (8 ounce) package
sliced fresh mushrooms
1/2 (10.75 ounce) can
condensed cream of chicken soup
1 1/2 teaspoons
1 1/2 teaspoons
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.
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!
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!
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!
gravy was to die for. Will make again & will use chicken parts.
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!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Thighs in Brown Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 403
** Calories from Fat: 147
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