Dinner - Turkey Mushroom Casserole recipes
Author: Frankie Hudson
This Creamy Turkey Mushroom Soup is nourishing, satisfying, and savory soup that is made at home from your left-over turkey and added some mushrooms for extra flavor. Today’s Creamy Leftover Turkey Mushroom Soup is the perfect post-holiday comfort food!
Creamy Leftover Turkey Mushroom Soup
Today’s Creamy Leftover Turkey Mushroom Soup is the perfect post-holiday comfort food!
Provided by: Rachel Singer
Total time: 60 minutes
Yields: 6 servings
Cuisine: soup
Number of ingredients: 15
Provided by: Rachel Singer
Total time: 60 minutes
Yields: 6 servings
Cuisine: soup
Number of ingredients: 15
Ingredients:
- 2 Tbsp butter (divided)
- 1/2 medium yellow onion (chopped small)
- 2 medium carrots (peeled and diced)
- 1 rib of celery (chopped)
- 8 oz mushrooms (sliced)
- 1 Tbsp minced garlic (about six cloves)
- 3 Tbsp flour
- Sea salt (to taste)
- Black pepper (to taste)
- 6 cups turkey broth
- 2 cups chopped cooked turkey
- 1 bay leaf
- 1 tsp thyme
- 1 tsp smoked paprika
- 1.5 cups whole milk
How to cook:
- Chop vegetables and turkey.
- Heat 1 Tbsp butter in a Dutch oven or soup pot over medium heat until melted, then swirl to coat the bottom of the pot. Add onion, carrots, and celery and saute for eight minutes, stirring occasionally, until veggies are softened.
- Stir in 1 Tbsp butter, mushrooms, and garlic. Continue to saute over medium heat for another five minutes, stirring occasionally, until mushrooms are softened and browned.
- Stir in the flour, sea salt, and pepper and continue to cook for another one minute, stirring often.
- Gradually stir in the broth.
- Add the turkey, bay leaf, thyme, and smoked paprika, then bring the pot to a boil. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
- Remove and discard the bay leaf. Stir in milk until heated through, about 5 minutes, then serve.
Tags:
Healthy Creamy Turkey Mushroom Soup
This creamy turkey mushroom soup recipe is crazy delicious. By making a few simple changes
Duration: 2:01
Smothered Turkey Wings | in Cream of Mushroom Soup #subscribe
Fresh thyme, onions, bell peppers. Can of Cream of mushroom soup. Bake @ 350 for 2.5 - 3 hrs
Duration: 2:56
Turkey Mushroom Casserole
My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. —Peggy Kroupa, Leawood, Kansas
Provided by: Taste of Home
Total time: 80 minutes
Cook time: 30 minutes
Prep time: 50 minutes
Yields: 2 servings
Number of ingredients: 12
Provided by: Taste of Home
Total time: 80 minutes
Cook time: 30 minutes
Prep time: 50 minutes
Yields: 2 servings
Number of ingredients: 12
Ingredients:
- 1 pound uncooked spaghetti
- 1/2 pound sliced fresh mushrooms
- 1 cup chopped onion
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 3 cups cubed cooked turkey
- 1 cup chicken broth
- 1/3 cup sherry or additional chicken broth
- 1 teaspoon Italian seasoning
- 3/4 teaspoon pepper
- 2 cups grated Parmesan cheese, divided
Nutrition:
- Calories: 534 calories
- Fat: 19g fat (6g saturated fat)
- Cholesterol: 63mg cholesterol
- Sodium: 1286mg sodium
- Carbohydrate: 55g carbohydrate (4g sugars
- Fiber: 4g fiber)
- Protein: 33g protein.
- Preheat oven to 350°. Cook spaghetti according to package directions.
- Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.
- Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes.
- Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.
Creamy Turkey Mushroom Soup
Transform your leftover turkey into a creamy bowl of turkey and mushroom soup that you can make in 30 minutes. This Creamy Turkey Mushroom Soup is nourishing, satisfying, and savory soup that is made at home from your left-over turkey and added some mushrooms for extra flavor. This creamy bowl of nourishing, simple, and easy-to-make one-pot soup is all you need to give you a comfort.
Provided by: Jomelyn | Curious Flavors
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11
Provided by: Jomelyn | Curious Flavors
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 2 tablespoons olive oil
- 1 medium thinly sliced onion
- 3 cloves minced garlic
- 8 ounce sliced mushroom of any kind
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups broth or water
- 1 cup heavy whipping cream
- 1/2 cup chopped green onion
- 1/2 cup oyster sauce
Nutrition:
- Calories: 417 kcal
- Serving Size: 1 serving
- Heat dutch oven over medium heat. When the pot is hot enough, add 2 tablespoons of cooking oil. Sautee onion and garlic until translucent and aromatic.
- Add in mushrooms, turkey, flour, salt and pepper. Continue stirring occasionally. Cook in medium heat for 2 minutes.
- Pour broth or water, cover and let it simmer in medium heat for about 10-15 minutes.
- Lastly, add your heavy whipping cream, stir and simmer for 2 minutes. Garnish with green onions and oyster crackers on the side. Serve while hot.
Dairy-Free Cream of Mushroom Soup with Ground Turkey
Dairy-Free Cream of Mushroom Soup with Ground Turkey and herbs is a quick, easy, delightful healthy dinner recipe
Provided by: Julia
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Provided by: Julia
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 3 Tbsp avocado oil, or ghee or butter
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces baby bella mushrooms, chopped
- 1 lb ground turkey
- 1/3 cup dry white wine, or sherry or marsala wine
- 1 (15-oz) can full-fat coconut milk
- 2 cups low-sodium chicken broth
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp sea salt, to taste
- 2 Tbsp tapioca flour, or gluten-free flour blend
Nutrition:
- Calories: 434 calories
- Carbohydrate: 10 grams carbohydrates
- Fat: 31 grams fat
- Fiber: 1 grams fiber
- Protein: 27 grams protein
- Serving Size: 1 of 4
- Sugar: 2 grams sugar
- Unsaturated Fat: 0 grams unsaturated fat
- Heat the avocado in a large stock pot over medium-high and add the onion and garlic. Saute, stirring occasionally, until onion is translucent, about 5 to 8 minutes.
- Stir in the sliced mushrooms and continue cooking until mushrooms begin turning golden-brown, about 3 to 5 minutes.
- Scoot the onion and mushrooms off to one side of the stock pot to make room for the ground turkey. Place the turkey on the surface of the stock pot to brown. Brown for 3 minutes per side, then use a spatula to break it up into smaller pieces and stir everything well.
- Add the remaining ingredients except for the tapioca flour (or GF flour) to the pot, stir well, cover, and bring to a full boil. Reduce the heat to a simmer and cook for 20 minutes. Stir in the tapioca flour (if adding) until well-incorporated. Continue cooking at a gentle boil, uncovered, until soup reaches desired consistency, about 5 to 15 minutes.
- Taste soup for flavor and add more sea salt to taste.
