“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.” - by Elizabeth
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 403 cal
- 20%
- Fat
- 16.3 g
- 25%
- Carbs
- 21.3 g
- 7%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"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 o..." See moren 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
"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)..." See more. 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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