A delicious one-dish meal with all the flavors and aromas of Thanksgiving--only it's stupid-easy to make! Serve over mashed potatoes, noodles, rice or whatever you like! I served this over wild rice pilaf--great!

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Turkey:
Gravy:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Cut turkey breast into 1-inch chunks.

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  • Heat 2 tablespoons butter and olive oil in a large, deep skillet over medium heat. Add turkey and cook, stirring occasionally, until cooked through and juices run clear, 10 to 12 minutes. Transfer to a baking dish, season with salt and pepper, and cover with aluminum foil. Do not clean the skillet.

  • Place turkey in the preheated oven to keep warm.

  • Meanwhile, melt butter for the gravy in the same skillet. Add mushrooms, rosemary, thyme, onion powder, salt, and pepper; cook over medium-high heat until mushrooms are golden brown, about 5 minutes. Add wine and bring to a boil; cook until 1/2 of the liquid remains, 5 to 7 minutes. Add condensed soup and chicken broth; allow to reduce until 1/2 of the liquid remains, about 10 minutes. Add flour and stir until well incorporated or until sauce thickens.

  • Serve mushroom gravy over warm turkey.

Cook's Note:

The gravy can also simmer for a while longer than the recipe says--it just gets stronger flavor the longer it sits.

Nutrition Facts

382 calories; protein 41.2g; carbohydrates 6.8g; fat 18.2g; cholesterol 135.6mg; sodium 860.3mg. Full Nutrition
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