Smothered Turkey Tenderloin with Portabella Mushrooms| Soul Food Turkey|Recipe |Shaysfoodjourney

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Mix garlic powder, onion powder, kosher salt, and ground sage in a bowl to create the seasoning for the turkey tenderloins.

Rub the seasoning mixture onto the turkey tenderloins, ensuring they are well coated.

Heat grape seed oil in a large skillet over medium heat.

Add the turkey tenderloins to the skillet and brown them on both sides, about 3-4 minutes per side, without cooking them all the way through.

Remove the browned turkey tenderloins from the skillet and set aside.

In the same skillet, add a bouillon cube and scrape the bottom to get all the drippings from the turkey.

Whisk in water to dissolve the bouillon cube, ensuring there are no lumps.

Add sweet chili sauce, seasoned pepper, and a bit of salt to the mixture and stir.

Bring the mixture to a simmer and add baby bella mushrooms to the skillet, covering it to let it cook on medium-high heat until tender.

Once the turkey is tender, return it to the skillet with the mushroom gravy and let it soak in the flavors before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens