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.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
403 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
½ cup all-purpose flour
2 tablespoons olive oil
1 teaspoon garlic powder
salt and pepper to taste
1 tablespoon poultry seasoning
1 cup chicken broth
2 cloves garlic, crushed
2 tablespoons dry sherry
1 ½ teaspoons dried oregano
1 ½ teaspoons dried parsley
1 (8 ounce) package sliced fresh mushrooms
1 small onion, sliced
2 turkey thighs
½ (10.75 ounce) can condensed cream of chicken soup
