Creamy Turkey and Mushroom Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 lb (907 g) boneless, skinless turkey thigh, cut into 1 1/2-inch pieces
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 1 lb (454 g) cremini mushrooms, sliced 1/4-inch thick
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1/2 cup (120 ml) dry white wine (or more stock)
• 3 cups (720 ml) low-sodium turkey or chicken stock
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp dried rosemary (or 1 tsp fresh, finely chopped)
• 1 bay leaf
• 1 cup (240 ml) heavy cream
• 2 tbsp chopped fresh parsley
• 1 tsp fresh lemon juice

Do This

• 1) Season turkey with 1 tsp salt + pepper; brown in oil, then set aside.
• 2) Sauté onion in butter 5 minutes; add mushrooms + 1/2 tsp salt and cook until browned, 10–12 minutes.
• 3) Add garlic 30 seconds; stir in flour 1 minute.
• 4) Deglaze with wine; simmer 1–2 minutes.
• 5) Add stock, Dijon, thyme, rosemary, bay; return turkey and simmer covered 20 minutes.
• 6) Uncover, stir in cream; simmer 8–10 minutes until velvety and turkey hits 165°F (74°C).
• 7) Finish with parsley + lemon; adjust salt and serve hot.

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Why You’ll Love This Recipe

• Comfort-food texture: a rich, velvety broth without complicated techniques.
• Big savory flavor from browned turkey and deeply caramelized mushrooms.
• One-pot cooking in a Dutch oven or heavy soup pot (fewer dishes).
• Flexible: great over mashed potatoes, egg noodles, rice, or with crusty bread.

Grocery List

• Produce: 1 large yellow onion, 1 lb cremini mushrooms, 4 garlic cloves, fresh parsley, fresh thyme (optional), 1 lemon
• Dairy: unsalted butter, heavy cream
• Pantry: olive oil, all-purpose flour, dry white wine (optional), low-sodium turkey or chicken stock, Dijon mustard, bay leaf, dried rosemary, kosher salt, black pepper

Full Ingredients

Turkey

• 2 lb (907 g) boneless, skinless turkey thigh, cut into 1 1/2-inch pieces
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Mushrooms, Aromatics & Herbs

• 4 tbsp (56 g) unsalted butter
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 1 lb (454 g) cremini mushrooms, sliced 1/4-inch thick
• 4 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp dried rosemary (or 1 tsp fresh rosemary, finely chopped)
• 1 bay leaf

Velvety Broth

• 2 tbsp (16 g) all-purpose flour
• 1/2 cup (120 ml) dry white wine (or replace with 1/2 cup stock)
• 3 cups (720 ml) low-sodium turkey stock or chicken stock
• 1 tsp Dijon mustard
• 1 cup (240 ml) heavy cream

To Finish

• 2 tbsp chopped fresh parsley
• 1 tsp fresh lemon juice
• Additional kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Season the turkey and get your pot hot

Pat the turkey pieces dry with paper towels (this helps them brown instead of steam). Season with 1 tsp of the kosher salt and the black pepper.

Heat a large Dutch oven or heavy pot over medium-high heat for 2 minutes. Add the olive oil and swirl to coat the bottom.

Step 2: Brown the turkey for deep flavor

Add the turkey in a single layer (work in 2 batches if needed so you don’t crowd the pan). Brown for 3–4 minutes per side, turning occasionally, until you get good golden color. The turkey does not need to be cooked through yet.

Transfer the browned turkey to a plate and set aside.

Step 3: Sauté onion and build the base

Reduce heat to medium. Add the butter to the pot. Once melted, add the diced onion and cook, stirring often, for 5 minutes until softened and lightly golden.

Use your spoon to scrape up any browned bits from the bottom as the onions release moisture. Those bits add a lot of flavor to the stew.

Step 4: Cook the mushrooms until they’re browned, not watery

Add the sliced mushrooms and the remaining 1/2 tsp kosher salt. Cook for 10–12 minutes, stirring occasionally, until the mushrooms release their liquid and then start to brown.

Keep going until the pan looks drier and the mushrooms have caramelized edges; this is where the stew gets that hearty, savory taste.

Step 5: Add garlic, make a quick roux, and deglaze

Add the minced garlic and cook for 30 seconds, stirring constantly.

Sprinkle in the flour and stir for 1 minute to coat the vegetables and cook off the raw flour taste.

Pour in the white wine and stir, scraping the bottom of the pot. Simmer for 1–2 minutes until slightly reduced.

Step 6: Simmer with stock and herbs until the turkey is tender

Add the stock, Dijon mustard, thyme, rosemary, and bay leaf. Stir well.

Return the turkey (and any collected juices) to the pot. Bring to a gentle simmer over medium-high heat, then reduce to low, cover, and simmer for 20 minutes.

The stew should bubble gently, not boil hard. If it’s boiling, lower the heat; aggressive boiling can make the turkey tough.

Step 7: Add cream and simmer until velvety

Uncover the pot. Stir in the heavy cream and keep the stew at a gentle simmer for 8–10 minutes, stirring occasionally, until the broth is rich and lightly thickened.

Check doneness: the turkey should be tender, and the thickest pieces should reach 165°F (74°C) on an instant-read thermometer.

Step 8: Finish bright and adjust seasoning

Remove and discard the bay leaf. Stir in the chopped parsley and lemon juice.

Taste and adjust with additional salt and black pepper. Serve hot (see tips below for serving ideas).

Pro Tips

• Don’t rush the mushrooms. Let them cook until browned; this prevents a bland, watery stew.
• Cut turkey pieces evenly. Aim for 1 1/2-inch chunks so everything finishes at the same time.
• Control the simmer. A gentle simmer keeps turkey thigh juicy and tender; a hard boil can tighten the meat.
• Thicker stew option: Simmer uncovered an extra 5 minutes, stirring often. (It thickens as it cools, too.)
• Serving idea: Spoon over mashed potatoes, buttered egg noodles, or rice; top with extra parsley and black pepper.

Variations

• Extra-herby: Add 1 tsp chopped fresh tarragon or 1/2 tsp dried sage along with the thyme.
• Garlic-lover’s version: Add 2 additional garlic cloves and finish with 1/2 tsp garlic powder for a deeper garlic note.
• Dairy-light (still creamy): Replace heavy cream with 1 cup (240 ml) half-and-half; simmer gently and avoid boiling to reduce curdling risk.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently in a saucepan over medium-low heat until hot (aim for 165°F / 74°C), stirring often. If it thickens too much in the fridge, add a splash of stock or water (1–3 tbsp at a time) while reheating.

Make-ahead tip: you can cook the stew through Step 6 (before adding cream), cool, refrigerate up to 2 days, then reheat and finish with cream, parsley, and lemon just before serving for the freshest flavor.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 28 g protein, 26 g fat, 10 g carbohydrates, 2 g fiber, 3 g sugar, 720 mg sodium.