Turkey Patties in Creamy Mushroom Sauce | Easy Skillet Dinner

If there is one thing I will never get tired of, it’s a good creamy mushroom sauce.

Add golden turkey patties, mashed potatoes, and a skillet full of sauce that you want to scoop up with bread, and dinner is pretty much handled.

I first shared this recipe years ago, and while I’m still all about keeping things easy and simple, these days I find myself reaching for comfort food even more. I’ve also got about ten more years of cooking and recipe-developing experience since I first posted this one, so naturally, a few methods and details have changed along the way. Instead of simply swapping out the old photos and calling it done, I went back into the kitchen, made it the way I would today, and gave this old favorite the update it deserved.

And I’m really glad I did.

These turkey patties are seasoned, pan-seared until nicely browned, then finished in a savory mushroom sauce with onion, garlic, broth, herbs, butter, and cream. This is just really good food.

An Old Recipe That Needed a Little Love

One thing I actually love about having a website for so many years is being able to look back at recipes I made a decade ago. And how much I have grown. 

Sometimes I think, Yep, still perfect.

And sometimes I think, Okay, Sandra… we can do better now. 😂

This was one of those.

The basic idea was always good, but over the years I’ve changed the way I season the turkey, how I cook the patties, and how I build the sauce.

When you put the turkey patties in the skillet, let them develop a good crust before flipping. All those browned bits left behind in the pan become part of the sauce later, and that is where so much of the flavor comes from.

Do not scrub that skillet. We need everything in there for onions, garlic, and mushrooms to marry and create a magical aroma and base for the creamy sauce.

The Mushroom Sauce Is the Best Part

Okay, maybe not the only best part, but it is definitely up there.

Once the patties come out, I add the onion, mushrooms, garlic, butter, and herbs right into the same pan.

The mushrooms release their moisture, cook down, and soak up all that flavor from the turkey.

Then the broth goes in, followed by cream, and suddenly you have one of those sauces that requires a spoon because waiting for dinner to hit the plate feels unnecessary.

Yes, I taste-test a lot. For quality control, obviously.

Please Make the Mashed Potatoes

You can serve these turkey patties with rice, noodles, roasted vegetables, polenta, or whatever sounds good to you. But mashed potatoes?

That’s the one.

The sauce gets into every little corner and makes the whole plate ridiculously comforting. And if there is bread nearby, even better.

When I originally posted this recipe in 2015, I wrote about my husband and me eating it straight from the skillet with bread and two forks while the kids were outside playing.

No plates. No manners. 😂

I still stand by that. Sometimes that’s the best way to enjoy food, eat like nobody is watching,

A Few Little Things That Make a Difference

Ground turkey can be really good when you don’t overthink it.

Don’t overmix the meat, don’t press the patties flat while they cook, and definitely don’t keep flipping them every thirty seconds. Let them brown.

Also, don’t crowd the mushrooms. They need a little time to cook down before the sauce comes together.

And once the cream goes in, lower the heat a bit. You want a gentle simmer, not a violent boil.

That’s really it. No fancy techniques. Just a few small things that make the finished dish taste so much better.

The Kind of Dinner I Keep Coming Back To

I love recipes like this because they feel cozy without being difficult.

You can make them for a Sunday dinner, but they are easy enough for a regular weeknight too.

Add mashed potatoes and vegetables if you want a full comfort-food situation, or keep it lighter with a salad or roasted greens.

Either way, make enough sauce. That is the only real rule here.

And if you’ve been following Sandra’s Easy Cooking for a long time and remember the old version of this recipe, welcome back. She got a little makeover. 😌

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Yield: 4 servings

Turkey Patties in Creamy Mushroom Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Golden-brown turkey patties simmered in a creamy mushroom sauce with garlic, onions, herbs, and plenty of mushrooms. An easy skillet dinner made for mashed potatoes.

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Ingredients

For the Turkey Patties

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• 1 lb. (453 g) ground turkey
• 1 large egg
• 1/3 cup (30 g) breadcrumbs
• 1/4 medium onion, very finely minced or grated
• 1 tablespoon finely chopped fresh parsley, or 1 teaspoon dried parsley, and thyme.
• 1/2 teaspoon salt
• 1 tablespoon chicken bouillon
• 1/2 teaspoon ground black pepper and lemon seasoning
• 1 tablespoon beef tallow, plus more if needed for cooking

For the Creamy Mushroom Sauce

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• 1 tablespoon butter
• 1/2 medium onion, finely chopped
• 8 oz. (225 g) mushrooms, sliced
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 1 cup (240 ml) heavy cream
• 1 tablespoon chopped fresh parsley, optional
• Cornstarch slurry, only if needed, for a thicker sauce

Instructions

1. Make the turkey mixture.
   Add the ground turkey, egg, breadcrumbs, onion, chicken bouillon, salt, and black pepper lemon seasoning to a large bowl. Mix gently until everything is just combined. Try not to overwork the meat. Then add about 1 tablespoons of fat. I used beef tallow but you can use olive oil, or avocado oil too. Turkey is lean so we need fat to make it a bit more flavorful.
2. Shape the patties.
   Divide the mixture into 8 equal portions and shape them into thick oval patties. Lightly dampening your hands can make the mixture easier to work with.
3. Brown the patties.
   Heat the beef tallow in a large skillet over medium heat. Add the turkey patties without overcrowding the pan. Cook for about 4 to 5 minutes on the first side, or until deeply golden brown.
   Flip and cook for another 3 to 4 minutes. They do not need to be completely cooked through at this point because they will finish cooking in the sauce. Transfer the patties to a plate and set aside.
4. Start the mushroom sauce.
   Reduce the heat to medium. Add the butter and chopped onion to the same skillet. Cook for 2 to 3 minutes, stirring occasionally, until the onion begins to soften. Then add garlic and the sliced mushrooms and cook for about 5 to 7 minutes. Let them release their moisture and begin to brown rather than stirring them constantly.
   Add the thyme, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
5. Make it creamy.
   Reduce the heat to medium-low and stir in the heavy cream, scraping the bottom of the skillet to loosen all those flavorful browned bits and stir them into the sauce. Let it gently simmer for about 2 minutes.
   Meanwhile, make the cornstarch slurry by mixing 1 tablespoon cornstarch with 5 tablespoons water until completely smooth. Slowly drizzle the slurry into the sauce while stirring. You may not need all of it—add just enough until the sauce reaches that silky, creamy consistency you like.
6. Finish the patties in the sauce.
   Return the turkey patties and any juices from the plate to the skillet. Spoon some of the mushroom sauce over the patties.
7. Cover partially and simmer over low to medium-low heat for about 5 to 8 minutes, or until the turkey patties reach an internal temperature of 165°F (74°C).
8. Taste the sauce and adjust the salt and pepper if needed. If you prefer a thicker sauce, stir in a small amount of cornstarch slurry and simmer for another minute or two.
9. Finish with fresh parsley, if using, and serve hot with mashed potatoes, rice, noodles, or plenty of crusty bread.

Notes

Storage Copy
You can add this near the bottom:
How to Store and Reheat
Store leftover turkey patties and mushroom sauce together in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat gently in a covered skillet over low heat. The sauce will thicken once chilled, so add a small splash of broth or cream as it reheats to bring it back together.
I prefer this one fresh or refrigerated rather than frozen because cream sauces can change texture once frozen and thawed.

FAQ
Can I use ground chicken instead of turkey?
Yes. Ground chicken works well here too. Just like turkey, it is fairly lean, so avoid overcooking it.
What mushrooms are best for mushroom sauce?
Cremini or white button mushrooms both work beautifully. Cremini mushrooms have a slightly deeper flavor, but I use whichever looks best when I'm shopping.
How do I know when turkey patties are done?
Ground turkey should reach an internal temperature of 165°F (74°C) in the center.

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 379Total Fat 31gSaturated Fat 17gUnsaturated Fat 14gCholesterol 147mgSodium 1573mgCarbohydrates 13gFiber 1gSugar 4gProtein 12g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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