After being pan-seared, turkey thighs are simmered in a sauce made of canned soup, stock, onions, mushrooms, garlic, and sherry wine. With hot cooked rice, serve the turkey and sauce.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 turkey thighs
- salt and pepper to taste
- ½ cup all-purpose flour
- 1 tablespoon poultry seasoning
- 2 tablespoons olive oil
- 1 small onion, sliced
- 1 (8 ounce) package sliced fresh mushrooms
- 2 cloves garlic, crushed
- 1 cup chicken broth
- ½ (10.75 ounce) can condensed cream of chicken soup
- 2 tablespoons dry sherry
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried parsley
- 1 teaspoon garlic powder
Instructions
- 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 Facts
| Calories | 403 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 2 g |
| Protein | 41 g |
| Saturated Fat | 4 g |
| Sodium | 402 mg |
| Sugars | 2 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
My family liked it more than did. The sauce flavor was great. I just wished I had made more gravy because I thought it was a little dry. I used more thighs (2 Costco packages) without increasing gravy.
I love turkey but not turkey breast as it seems to be a bit dry and bland for my tastes. When my grocery store starting stocking turkey thighs I was over the moon. Being able to enjoy one of my favs without having to buy the whole bird was a thrill. When I got home I couldn’t wait to explore some delicious recipes for turkey thighs, lol. I stumbled upon this recipe and decided, hey why not! I made it exactly as written and when I took the first bite I thought I’d died and gone to heaven. It was beyond delicious. I’ve made it 3 times now because it’s just THAT good! You don’t want to miss out on this awesome dish, trust me, lol.
Great recipe for turkey thighs! Made recipe as presented except had to substitute a few things I did not have: Malbec wine for the sherry, cream of mushroom soup for the cream of chicken soup. Husband loved it and had seconds! I served it over wild rice and it was wonderful!
Excellent!
After deciding to buy and cut up a whole turkey, I was looking for a recipe for cooking the thighs and found this one. I followed the instructions, however I decided to put everything into a Slow Cooker. It turned out great. I cooked it on low for 5 hours. I’ll definitely make this again. Lady D
This recipe seemed so perfect after reading it that I decided for once to just make it as written and not make any changes. It was absolutely fabulous! The sauce was to die for!! I highly recommend that you double the sauce if you want to serve it over mashed potatoes or as I did on rice. This will go into my weekly rotation it was that good. I will also make this with chicken thighs.
A great saute dish for a Friday night. Don’t worry if you don’t have every single ingredient. I subbed more flour and chicken stock and cream for the lack of cream of chicken soup (which most home chefs do not have on stock- for obvious reasons)…more fresh garlic for lack of garlic powder. And it was quite lovely. All the needed components are here and we thank the chef for the framework she provided for a meal we can all be proud to serve to our families.
Sauce was delicious! Added white wine instead of sherry (had none). Turkey thighs, however, did not cook well. Possibly they should have cooked longer but hubby was hungry! Will try again!
I will definitely make it again. I tweeked a few things. Our family are not oregano fans so I left that out, added a little kick (cayenne) and a few little subtle things. That was one of the initial attractions to the recipe that I had. The ability to make it yours. It was really really good. Thanks
delicious!
I spiced it up a bit. Just cayenne
My husband absolutely loved this recipe. He ate the leftovers the next day for lunch. I changed it up a bit using chicken thighs. Came out great!
we enjoy à good recipe and this one is great, simple thank you
No changes, except used dehydrated onions… no fresh on hand. OMG!!! Fantastic recipe…will be keeping this on the roster. Will also be great with chicken or pork chops! Sauce is magnificent!
I did not care for this recipe.
This was easy to make. The results were tasty. I omitted the oregano because we don’t like it. I substituted the sherry with white zinfandel and it worked well.
I made it just as printed but I put in the whole can of soup, skipped the garlic and used turkey broth (turkey bouillon — the paste kind you dilute). It was so delicious and our company loved it! I will definitely make this one a lot! Thank you, Elizabeth! I served it with kale and the flavors together were so good!
Had no sherry, never have sherry, skipped the sherry. Made the cream of chicken soup with butter, flour, bouillon, milk, and water. Big whoop, wanna fight about it? Delicious.
the first two times i made this it was great. the only thing different that i did was to debone the thighs and cut them in half before cooking. and since i didn’t have a can of cream of chicken, i used cornstarch and chicken bullion with a little bit of water. this time, however, i tried using a 14″ carbon steel wok. I do not recommend a carbon steel wok for cooking this dish.
Made this for the second time on Christmas day. After searing meat and browning veg I finished in crockpot. I did add some roasted garlic to veg plus a little thyme for the mushrooms and used homedmade turkey stock in place of chicken – what I had. Just as great second time. Have some sauce left and think will use as base for turkey salisbury steak – sounds good right.
This is a wonderful recipe. I made mine in the crock pot and they came out just fabulous. I will be making them all year ’round.