Creamy Turkey And Mushroom Bake Recipe

About this recipe

A comforting dinner dish featuring tender turkey, sautéed mushrooms, and a rich, creamy sauce. Perfect for solution seekers looking for a hearty and satisfying meal.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 200 g Delichic Chicken Broth
• 500 g Dairy Craft Unsalted White Butter
• 400 Ml Kara Coconut Cream
• 500g to 700g Turkey
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 50 g Sakthi Curry Powder
• 50G Ottogi Mustard Powder 오뚜기 겨자분 50G
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 80 g Urban Platter Cayenne Pepper Powder
• 100 g Everest White Pepper

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Roast the turkey until fully cooked, then let it cool and cut into cubes or cubed strips.
3. 3. In a large Dutch oven, melt 6 tablespoons of butter over medium heat.
4. 4. Add the onions and sauté until golden, about 5-7 minutes.
5. 5. Stir in the mushrooms and cook for an additional 4 minutes, then remove the onions and mushrooms from the pot and set aside.
6. 6. Melt the remaining butter in the same pot, then whisk in the flour, curry powder, mustard powder, salt, pepper, and cayenne. Cook for 1-2 minutes to form a roux.
7. 7. Gradually add the chicken broth, stirring constantly, and cook over low heat until the mixture is smooth and thickened, about 5-7 minutes.
8. 8. Stir in the light cream and cook for another 2 minutes, ensuring the sauce is well combined.
9. 9. Add the cooked turkey, sautéed onions, and mushrooms back into the pot, mixing thoroughly to coat everything in the sauce.
10. 10. Transfer the mixture to a baking dish and bake in the preheated oven for 20 minutes, or until bubbling and heated through.
11. 11. Remove from the oven, garnish with chopped parsley, and serve warm.