Turkey with Golden Onion Gravy

Chef Thomas
Turkey is even leaner than chicken, does not contain hormones, and the leftovers are great for sandwiches the next day.


  • 2 teaspoons vegetable oil
  • 1 pound turkey tenderloin cut into bite size pieces
  • 1 1/4 cups thinly sliced onion
  • 1 8 oz. package pre-sliced mushrooms
  • 1/2 cup water
  • 1 tablespoon Dijon mustard
  • 1 10 oz. can beef broth (you can substitute chicken)
  • 10 oz. uncooked egg noodles
  • 1/2 cup skim milk
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon pepper
  • Chopped fresh parsley


  • Heat oil in non-stick pan over medium-high heat, and then add turkey.
  • Sauté six minutes or until browned. Remove turkey from skillet and set aside.
  • Add onion to skillet and sauté eight minutes. Add mushrooms; sauté three minutes or until tender.
  • Add water, mustard, and broth. Stir well. Return turkey to pan and bring to a boil.
  • Cover, reduce heat and simmer for twenty minutes.
  • Cook noodles in boiling water eight minutes or until tender. Drain and set aside.
  • Combine milk, flour, and pepper, mix well. Add to turkey mixture.
  • Simmer two minutes or until thick, stirring constantly.
  • Serve turkey and gravy over noodles; garnish with parsley, if desired.