Turkey with Cream Mushroom Sauce

Turkey with Cream Mushroom Sauce

Creamy mushroom sauce meets tender Keystone Turkey for a cozy, weeknight-friendly skillet. Spoon it over mashed potatoes or egg noodles for extra comfort.

Ingredients

  • 1 can (28 oz.) Keystone Turkey
  • 1 1/2 tsp. Keystone Chicken Soup Base, in 2 cups water
  • 2 Tbsp. Olive oil
  • 1 Onion, diced
  • 1 lb. Mushrooms, sliced
  • 4 Tbsp. Butter, unsalted
  • 3 Tbsp. Flour, all-purpose
  • Salt and pepper, to taste
  • Parsley, to garnish, optional

Steps

  1. Heat a large non-stick pan over medium heat. Add 2 Tbsp. olive oil and diced onion; sauté until soft and golden.
  2. Add mushrooms to the pan and sauté until soft and golden. Remove mushrooms and onion from the pan.
  3. In the same hot pan, add 4 Tbsp. unsalted butter. Once melted, whisk in 3 Tbsp. flour. Cook, whisking continually, until the roux is golden brown, then whisk in the Keystone Chicken Soup Base mixture.
  4. Bring to a simmer and season to taste.
  5. Return mushrooms and onion to the pan. Stir in Keystone Turkey and cook until the turkey is heated through. Garnish with parsley if desired.
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