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Turkey Thighs in Brown Sauce

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Elizabeth

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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Nutrition

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  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 41.1 g
  • 82%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

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.
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Reviews

Chelsey Wolnowski
12

Chelsey Wolnowski

10/14/2011

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.

Betuska
8

Betuska

12/17/2010

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!

Lotsofcats
5

Lotsofcats

11/10/2011

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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