Turkey Thighs in Brown Sauce recipe

All Recipes Meat and Poultry Recipes Turkey

Ingredients

2 turkey thighs
salt and pepper to taste
½ cup all-purpose flour
1 tablespoon poultry seasoning
2 tablespoons olive oil
1 small onion, sliced
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, crushed
1 cup chicken broth
½ (10.75 ounce) can condensed cream of chicken soup
2 tablespoons dry sherry
1 ½ teaspoons dried oregano
1 ½ teaspoons dried parsley
1 teaspoon garlic powder

Nutrition Info

403.2 calories
carbohydrate: 21.3 g
cholesterol: 92.1 mg
fat: 16.3 g
fiber: 1.8 g
protein: 41.1 g
saturatedFat: 3.8 g
servingSize: -
sodium: 401.9 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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