Turkey with Golden Onion Gravy

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

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  • 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


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


seafood free
treenut free
sesame free
Main Course



1477 cal


47 g


214 g


46 g
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