Turkey Thighs in Brown Sauce Recipe Reviews - Allrecipes.com (Pg. 2)
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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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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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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Photo by Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: May 24, 2011
Pretty bland
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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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