This one-pan skillet dish features tender pieces of roasted turkey and golden sautéed mushrooms simmered in a velvety garlic cream sauce. Infused with dried thyme and a hint of Dijon mustard, the meal is finished with a dusting of aged Parmesan that creates a glossy, spoon-coating texture. It is a warm and savory comfort dish, highlighting the earthy depth of the mushrooms against the mild, succulent turkey.

About This Recipe

The aroma of browning butter and earthy mushrooms fills the kitchen as the skillet reaches a steady simmer on the stovetop. The mushrooms are cooked until soft and golden, providing a firm texture that pairs with the tender, shredded turkey meat. A base of heavy cream and savory broth reduces in the pan, creating a thick and cohesive sauce that clings to every ingredient without the need for additional thickeners.

The flavor of the dish is defined by the savory warmth of garlic and thyme, which is lifted by the slight tang of Dijon mustard. The rendered fat from the butter and cream carries these aromatics throughout the sauce, while the Parmesan cheese adds a sharp, salty finish that deepens the overall profile. Fresh parsley or additional thyme sprigs provide a bright green contrast to the rich, pale sauce and the dark edges of the seared mushrooms.

This meal is typically served steaming hot, often presented directly in the skillet to maintain its creamy consistency. The sauce pools around the base of the turkey, making it a natural fit for serving alongside mild, absorbent vegetable bases. The combination of slow-cooked holiday flavors and a quick stovetop preparation makes it well suited for a relaxing evening meal that emphasizes simple, high-quality ingredients.

Why You’ll Love This Recipe

Uses leftover turkey — zero waste, all flavor
One-pan meal, ready in under 30 minutes
Creamy garlic-mushroom sauce that tastes like comfort food
Gluten-free, low-carb, and keto-friendly

What You’ll Need for This Keto Creamy Turkey & Mushroom Skillet

2 cups cooked turkey (shredded or chopped)
2 tbsp butter
1 tbsp olive oil
2 cups mushrooms, sliced
2 cloves garlic, minced
½ cup chicken or turkey broth
¾ cup heavy cream
¼ cup grated parmesan cheese
1 tsp dijon mustard
½ tsp dried thyme (or 1 tsp fresh)
Salt and pepper to taste
Fresh parsley or thyme, for garnish
Optional additions: spinach, bacon bits, or a squeeze of lemon for brightness.

Step-by-Step Preparation

Sauté the mushrooms: Melt butter and olive oil in a large skillet over medium heat. Add mushrooms and cook 5–7 minutes until golden and soft.
Add garlic and herbs: Stir in minced garlic and thyme; cook 30 seconds until fragrant.
Deglaze the pan: Pour in the broth and scrape up any browned bits from the bottom.
Add the turkey: Stir in shredded turkey and heat through for 2–3 minutes.
Make it creamy: Add heavy cream, parmesan, and dijon mustard. Simmer until thickened (about 3–5 minutes).
Season and serve: Taste and adjust salt and pepper. Garnish with parsley or extra parmesan and serve hot.

FAQ

Can I use chicken instead of turkey?
Absolutely. This recipe works perfectly with leftover roasted or grilled chicken.
Can I make it dairy-free?
Yes, swap the cream for coconut cream and omit parmesan — it’ll still be delicious.
How do I thicken the sauce more?
Simmer a few minutes longer, or whisk in ½ tsp xanthan gum for a richer sauce.
Can I freeze it?
Yes, store in airtight containers and freeze up to 1 month. Reheat gently over low heat.

Variations & Substitutions

Add greens: Stir in spinach or kale for a nutrition boost.
Cheese swap: Try gruyère or mozzarella instead of parmesan.
Add crunch: Sprinkle crushed pork rinds on top before serving.
Spice it up: Add a pinch of chili flakes or cayenne for heat.

Serving Suggestions

Serve it alone for a satisfying keto lunch, or pair with cauliflower rice, zucchini noodles, or roasted Brussels sprouts. It’s equally perfect for meal prep or a cozy dinner.

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