This Turkey & Mushrooms in a Creamy White Wine Sauce is a great dinner any day of the week. Lightly seasoned turkey cutlets cooked in a rich white wine sauce with mushrooms and onions. Great served with Fluffy Mashed Potatoes.
Originally published July 31st, 2015. Updated on February 27th 2022 to include new photos, step-by-step-photos, video, relevant links, recipe tips and more.
This dish came together quickly and was enjoyed by everyone in the house. Rare when you’re feeding kids that everyone likes it. All you moms out there know what I’m talking about for sure.And if you love this recipe, you have to check out my Creamy Mushroom Sauce!
So take a look below at this stove top turkey dish that you can have on the dinner table for your family as well.
Ingredients
- Turkey – I used turkey cutlets for this recipe
- Fresh – mushrooms, onion, parsley and garlic
- Dairy – Butter and cooking cream
- Liquid – Chicken stock and white wine
- Oils – olive oil
- Seasonings – Sea salt and fresh ground pepper
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- Season turkey – Season the turkey on both sides with salt and pepper. Set aside.
- Sear turkey – Heat a large skillet over high heat. Add the butter and let it melt until it sizzles, about 30 seconds. Add the seasoned turkey and brown each side for just about 2 minutes per side. Remove from heat and set aside.
- Cook mushrooms and onions – In the same skillet, add the olive oil and garlic. Stir for a minute and add the mushrooms and onions. Give a good stir and cook down for about 10 minutes, stirring occasionally. Pour in the wine and stir well.
- Make the sauce – Pour the chicken stock and cream into the cooked mushrooms. Stir really well, reduce heat to low and allow the sauce to thicken for about a minute.
- Finish cooking turkey in sauce – Place the turkey back into the pan, cover and leave to finish cooking for about 10 minutes.
- Garnish and serve – Remove lid, stir and season with fresh parsley. Serve immediately.
Recipe Notes
- Type of turkey to use – I used turkey cutlets for this recipe because they are a great size and cook evenly and quickly. You could use turkey tenders or even turkey breast. If you use turkey breasts, cut it half ways through the middle and pound it out with a kitchen hammer.
- White wine – You can omit the wine if you choose not to cook with it. Just replace it with chicken stock of equal quantity
- Variety of mushrooms – I used fresh button mushrooms for this dish. You can use Crimini, Portabello or Porcino. I don’t recommend used canned mushrooms for this recipe as fresh mushrooms give the best flavour and texture.
What Can I Serve With This Turkey in a Mushroom Sauce
This is such a great comfort dish and lends itself to great vegetable sides like the Butter Sauteed Broccoli and Carrots, the Sherry Sauteed Asparagus and Carrots, or the Parmesan Topped Green Beans. And if your looking for potato sides, you need to check out the Potato and Leek Cakes or the Crispy Oven Roasted Parmesan Baby Potatoes.
Frequently Asked Questions
For this recipe, you don’t need to thicken the white wine mushroom sauce. It will thicken on it’s own in the pan. If, however, you sauce isn’t thickening, simply mix 1 teaspoon of cornstarch with 2 teaspoons of cold water. Stir to combine and pour it into the sauce and whisk until it thickens.
Dry white wine works best for this recipe. A sweeter wine will result in a sweeter sauce,which is okay as well. But the onions bring enough sweetness to the dish, you don’t really need to add any more.
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Turkey and Mushrooms in a Creamy White Wine Sauce
Ingredients
- 1 lb Turkey cutlets
- 3 Cups mushrooms sliced
- 1 Onion roughly chopped
- 2 cloves Garlic crushed
- 1 Cup Chicken Stock
- 1/2 Cup white wine
- 1/2 Cup cream
- Small bunch of fresh chopped parsley
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- Sea Salt
- Fresh ground pepper
Instructions
- Season the turkey on both sides with salt and pepper. Set aside.
- Heat a large skillet over high heat. Add the butter and let it melt until it sizzles, about 30 seconds. Add the seasoned turkey and brown each side for just about 2 minutes per side. Remove from heat and set aside.
- In the same skillet, add the olive oil and garlic. Stir for a minute and add the mushrooms and onions. Give a good stir and cook down for about 10 minutes, stirring occasionally. Add the wine and stir well.
- Pour the chicken stock and cream into the cooked mushrooms. Stir really well, reduce heat to low and allow the sauce to thicken for about a minute.
- Place the turkey back into the pan, cover and leave to finish cooking for about 10 minutes.
- Remove lid, stir and season with fresh parsley. Serve immediately.
Thanks For Stopping By & Hope To See You Soon!
The instructions are incomplete. No mention of when to add the wine.
Hey Bob, thanks for letting me know. It’s fixed. You add it at the end of cooking the mushrooms and onions. You’ll see it there corrected now. Thanks for pointing it out, greatly appreciated.
Recipe looks great. Believe it or not we can no longer get turkey breasts or cutlers where I live. Only ground turkey, turkey sausage etc. Can’t get breast meat either except for the whole roasting breast. Do you think this would be good if i made patties from ground turkey and made the sauce as per the recipe.
Thanks
Yes, I see no reason why that wouldn’t work as the sauce is made seperately anyway. It’s crazy the things many of us can’t get right now.