Creamy Mushroom & Turkey Skillet with Thyme
Ingredients
- 1½ poundsground turkey
- 12 ouncesmushrooms
- ·yellow onion
- ·garlic
- ·fresh thyme
- 1 cupchicken broth
- ½ cupheavy cream
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 tablespoonDijon mustard
Prep
- 01
Slice 12 ounces mushrooms into 1/4-inch-thick pieces.
- 02
Dice 1 medium yellow onion.
- 03
Mince 2 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if needed, then transfer turkey to a plate.
- 02
In the same skillet, add the diced mushrooms and cook over medium-high heat until golden and their liquid has released, about 4–5 minutes. Add the diced onion and minced garlic, stir, and cook until softened, about 2 minutes more.
- 03
Return the turkey to the skillet. Stir in 1 tablespoon Dijon mustard, then pour in 1 cup chicken broth and 1/2 cup heavy cream. Add 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried). Stir well and simmer over medium heat for 5–7 minutes, until the sauce thickens slightly.
- 04
Taste and season with salt and black pepper. Serve over egg noodles, mashed potatoes, or with crusty bread to soak up the sauce.
Spice Tips
For a hint of warmth, add 1/4 teaspoon smoked paprika with the mustard. If you like a touch of heat, stir in a small pinch of cayenne pepper or crack of red pepper flakes. Fresh sage or a squeeze of lemon juice at the end also brightens the dish.
Leftovers reheat beautifully. Store in an airtight container in the refrigerator for up to 3 days. You can swap in egg noodles, buttered rice, or polenta as your base.