John Miller
Cream of mushroom turkey wings is a comforting and flavorful dish that combines the richness of creamy mushroom sauce with the hearty, tender texture of turkey wings. This recipe is perfect for those seeking a satisfying meal that’s both easy to prepare and packed with savory flavors. By simmering turkey wings in a velvety cream of mushroom sauce, infused with aromatic herbs and spices, you create a dish that’s both indulgent and wholesome. Whether served over rice, mashed potatoes, or with crusty bread, this recipe is a delightful way to elevate your dinner table with minimal effort and maximum taste.
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What You'll Learn
- Ingredients: Gather mushrooms, turkey wings, cream, onions, garlic, thyme, butter, flour, and stock
- Prep Work: Clean turkey wings, slice mushrooms, dice onions, and mince garlic
- Cooking Wings: Sear turkey wings until golden, then set aside for later use
- Making Sauce: Sauté aromatics, add flour, whisk in cream and stock, simmer until thick
- Final Assembly: Combine wings with sauce, simmer until heated through, and serve hot
Ingredients: Gather mushrooms, turkey wings, cream, onions, garlic, thyme, butter, flour, and stock
To begin crafting your cream of mushroom turkey wings, the first step is to gather all the necessary ingredients. Start with the star components: fresh mushrooms and turkey wings. For the mushrooms, opt for a mix of button and cremini mushrooms for depth of flavor, ensuring they are firm and free of blemishes. Turkey wings should be fresh and well-trimmed, providing a rich, meaty base for your dish. These two ingredients will form the heart of your recipe, so choose them wisely.
Next, focus on the aromatic elements that will elevate the dish. Onions and garlic are essential for building a flavorful foundation. Select sweet onions for a milder taste, and ensure the garlic cloves are plump and fresh. Thyme, either fresh or dried, will add an earthy, herbal note that complements both the mushrooms and turkey. These aromatics will be sautéed in butter, so have a generous amount on hand—it’s key to creating a rich, velvety base.
The cream is another critical ingredient, as it provides the luxurious, silky texture that defines cream of mushroom dishes. Use heavy cream for the best results, as it withstands heat well and adds richness without curdling. Alongside the cream, you’ll need flour to create a roux, which will thicken the sauce and give it body. A simple all-purpose flour works perfectly here.
Finally, stock is indispensable for adding depth and moisture to the dish. Chicken or vegetable stock works well, but for an extra layer of flavor, consider using turkey stock if available. The stock will simmer with the turkey wings and mushrooms, infusing the dish with savory goodness. With all these ingredients gathered—mushrooms, turkey wings, cream, onions, garlic, thyme, butter, flour, and stock—you’re fully prepared to start cooking your cream of mushroom turkey wings.
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Prep Work: Clean turkey wings, slice mushrooms, dice onions, and mince garlic
Before diving into the cooking process, proper prep work is essential to ensure your cream of mushroom turkey wings turn out flavorful and tender. Begin by cleaning the turkey wings thoroughly. Rinse them under cold water, removing any excess fat or residue. Pat them dry with paper towels to ensure even browning during cooking. If there are any sharp bone ends or loose skin, trim them off for a neater presentation. Properly cleaned turkey wings will not only cook better but also absorb the flavors of the cream of mushroom sauce more effectively.
Next, focus on preparing the mushrooms. Select fresh, firm mushrooms, preferably button or cremini, for the best texture and taste. Wipe the mushrooms clean with a damp cloth or paper towel to remove any dirt—avoid soaking them in water, as they can become waterlogged. Once clean, slice the mushrooms thinly and evenly. Uniform slices will cook consistently and distribute their earthy flavor throughout the dish, creating a harmonious balance with the turkey wings.
Dicing the onions is the next crucial step. Peel the onions and cut them into small, even pieces. Aim for a fine dice to ensure they soften quickly and meld into the sauce without overpowering the dish. Properly diced onions will add a subtle sweetness and depth to the cream of mushroom sauce, complementing the richness of the turkey wings. If you’re sensitive to onion fumes, chill the onions for 10–15 minutes before cutting to reduce tearing.
Finally, mince the garlic to release its aromatic oils and infuse the dish with its signature flavor. Peel the garlic cloves and use a sharp knife to finely chop them. For a smoother texture, you can crush the garlic with the side of the knife and then mince it. Freshly minced garlic will elevate the sauce, adding a pungent, savory note that pairs perfectly with the mushrooms and turkey. Ensure the garlic is evenly distributed during cooking to avoid burning, which can result in a bitter taste.
With all the prep work complete—cleaned turkey wings, sliced mushrooms, diced onions, and minced garlic—you’re now ready to move on to the cooking stage. This meticulous preparation ensures that each ingredient contributes its best qualities to the dish, setting the foundation for a rich, creamy, and satisfying cream of mushroom turkey wings.
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Cooking Wings: Sear turkey wings until golden, then set aside for later use
To begin the process of making cream of mushroom turkey wings, the first step is to focus on Cooking Wings: Sear turkey wings until golden, then set aside for later use. Start by selecting fresh or thawed turkey wings, ensuring they are patted dry with paper towels. Moisture on the surface can prevent proper searing, so this step is crucial. Season the wings generously with salt, pepper, and any other desired spices, such as garlic powder or paprika, to enhance their flavor. Preheat a large skillet or Dutch oven over medium-high heat and add a tablespoon of oil with a high smoke point, like avocado or canola oil, to ensure even cooking.
Once the oil is hot and shimmering, carefully place the turkey wings into the skillet, skin-side down, being mindful not to overcrowd the pan. Overcrowding can cause steaming instead of searing, so work in batches if necessary. Allow the wings to cook undisturbed for 4-5 minutes or until the skin is golden brown and crispy. This searing process not only adds flavor through the Maillard reaction but also helps render some of the fat from the skin. After achieving a golden crust, flip the wings using tongs and sear the other side for an additional 3-4 minutes. The goal is to create a beautifully browned exterior while keeping the meat juicy inside.
As the wings sear, keep an eye on the heat to prevent burning. Adjust the temperature slightly if the oil begins to smoke excessively. Once both sides are golden, transfer the seared turkey wings to a plate or baking sheet lined with paper towels to drain any excess oil. At this stage, the wings are not fully cooked but have developed a flavorful crust that will enhance the final dish. Set them aside while you prepare the cream of mushroom sauce, as they will be added back into the skillet later to finish cooking and absorb the rich flavors of the sauce.
Properly searing the turkey wings is a foundational step in creating a dish with depth and texture. The golden crust not only adds visual appeal but also provides a contrast to the creamy mushroom sauce. By setting the wings aside after searing, you allow the skillet to be used for building the sauce without overcooking the meat. This method ensures that the wings remain tender and succulent when reintroduced to the sauce, resulting in a harmonious blend of flavors and textures in the final cream of mushroom turkey wings dish.
Finally, while the wings rest, take a moment to deglaze the skillet with a splash of chicken broth or white wine to capture the flavorful browned bits (fond) left behind. These bits are packed with umami and will enrich the cream of mushroom sauce. Once the sauce is prepared, return the seared turkey wings to the skillet, nestling them into the sauce to finish cooking. This two-step process of searing and setting aside ensures that every element of the dish is cooked to perfection, making the cream of mushroom turkey wings a comforting and satisfying meal.
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Making Sauce: Sauté aromatics, add flour, whisk in cream and stock, simmer until thick
To begin making the sauce for your cream of mushroom turkey wings, start by preparing your aromatics. Finially chop onions, garlic, and any other vegetables you'd like to include, such as carrots or celery. Heat a tablespoon or two of butter or olive oil in a large saucepan or skillet over medium heat. Once the butter is melted or the oil is hot, add your chopped aromatics to the pan. Sauté them for 3-5 minutes, stirring occasionally, until they become softened and fragrant. This step is crucial for building the flavor foundation of your sauce.
Next, it's time to add the flour to create a roux. Sprinkle 2-3 tablespoons of all-purpose flour over the sautéed aromatics, stirring constantly to combine. Cook the flour for 1-2 minutes, allowing it to absorb the flavors from the aromatics and cook out the raw flour taste. Be careful not to let the flour burn, as this can impart a bitter flavor to your sauce. The roux will help thicken your sauce and give it a smooth, velvety texture.
Now, gradually whisk in the cream and stock to create the base of your sauce. Pour in 1 cup of heavy cream or half-and-half, whisking constantly to prevent lumps from forming. Then, slowly add 1-2 cups of chicken or turkey stock, continuing to whisk as you pour. The combination of cream and stock will give your sauce a rich, savory flavor and a creamy consistency. If you prefer a thinner sauce, adjust the amount of stock accordingly.
As you whisk in the cream and stock, you'll notice the sauce starting to come together. Once all the liquid has been added, bring the sauce to a gentle simmer over medium heat. Allow the sauce to cook for 5-10 minutes, stirring occasionally, until it thickens to your desired consistency. The simmering process will also help to meld the flavors together, creating a cohesive and delicious sauce. If the sauce becomes too thick, you can thin it out with a bit more stock or cream.
While the sauce simmers, taste it and adjust the seasoning as needed. Add salt and pepper to taste, and consider adding other seasonings like thyme, rosemary, or a pinch of nutmeg to enhance the flavor. You can also add chopped mushrooms to the sauce at this point, allowing them to cook and release their earthy flavor into the sauce. Once the sauce has thickened and the flavors have developed, it's ready to be combined with your cooked turkey wings. Pour the sauce over the wings, allowing them to simmer together for a few minutes to absorb the flavors, and then serve your delicious cream of mushroom turkey wings.
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Final Assembly: Combine wings with sauce, simmer until heated through, and serve hot
To begin the final assembly of your cream of mushroom turkey wings, start by preparing your cooked turkey wings and the creamy mushroom sauce. Ensure the turkey wings are fully cooked and seasoned to your liking. If they were previously seasoned and baked or fried, they should be ready to combine with the sauce. Place the cooked turkey wings into a large skillet or pot, making sure there’s enough space for the sauce to coat them evenly. If the wings are cold, allow them to come to room temperature or gently warm them in the skillet over low heat to avoid shocking the sauce when it’s added.
Next, pour the prepared cream of mushroom sauce over the turkey wings. The sauce should be smooth, creamy, and well-seasoned, with a rich mushroom flavor. Stir the wings gently to coat them thoroughly, ensuring each piece is covered in the sauce. If the sauce seems too thick, you can thin it slightly with a splash of chicken or vegetable broth to achieve a smoother consistency that clings to the wings without being too heavy. Once the wings are fully coated, reduce the heat to a low simmer.
Allow the turkey wings and sauce to simmer together for about 10–15 minutes, stirring occasionally to prevent sticking or burning. This step is crucial as it allows the flavors to meld and ensures the wings are heated through evenly. The simmering process also helps thicken the sauce slightly, creating a luscious coating that complements the tender turkey wings. Keep an eye on the heat to avoid reducing the sauce too much or drying out the wings.
As the wings simmer, the sauce will cling to them, creating a glossy, appetizing finish. Taste the sauce and adjust seasoning if needed—a pinch of salt, pepper, or a sprinkle of fresh herbs like thyme or parsley can enhance the overall flavor. Once the wings are heated through and the sauce is bubbling gently, they are ready to be served. Use a spatula or tongs to transfer the wings to a serving platter, ensuring they are generously coated in the cream of mushroom sauce.
Finally, serve the cream of mushroom turkey wings hot, garnished with chopped fresh parsley or chives for a pop of color and freshness. Pair them with sides like mashed potatoes, steamed vegetables, or crusty bread to soak up the extra sauce. The combination of tender turkey wings and rich, creamy mushroom sauce makes for a comforting and satisfying dish that’s perfect for a hearty meal. Enjoy the flavors and textures of this delicious, easy-to-assemble dish!
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Frequently asked questions
You'll need turkey wings, cream of mushroom soup, mushrooms, onions, garlic, butter, flour, chicken broth, salt, pepper, and optional herbs like thyme or parsley.
Season the turkey wings with salt, pepper, and any desired herbs. You can also sear them in a pan with butter or oil to add flavor and color before adding the cream of mushroom mixture.
Yes, fresh mushrooms are a great option. Sauté them in butter until they release their moisture and brown slightly before adding them to the cream of mushroom sauce.
Cook the turkey wings in the sauce for about 1.5 to 2 hours on low heat, or until the meat is tender and falls off the bone. You can also use a slow cooker for 4-6 hours on low.
This dish pairs well with mashed potatoes, rice, pasta, or crusty bread to soak up the creamy sauce. Steamed vegetables or a fresh salad also complement the meal.
