Turkey Wings With Mushroom Gravy
Ingredients :
6 large turkey wings (tips seperated)
1/2 pound button mushrooms
Large onion
Bell pepper
Celery
Garlic
Poultry seasoning
Garlic powder
Onion powder
Salt Pepper
Dried basil
1/2 cup Oregano Chicken stock
1 can Cream of mushroom soup
1/2 can Cream of chicken soup
Instructions:
Preheat oven to 400° f (200°C)
Season turkey wings with salt, pepper, garlic and onion powder, poultry seasoning, basil and oregano.
Coat baking pan with a small amount of EVOO and add mushrooms, chopped onion, celery, bell pepper and garlic to cover the bottom of the pan. Place turkey wings on top of the vegetables skin side down, wrap tightly with foil and place in oven for 1 hour.
Take pan out of and add 1/2 cup chicken stock, replace foil and bake another 45 minutes.
Take pan out of oven and pour most of the liquid, including vegetables into a saucepan.
Turn the wings over skin side up and replace in the oven UNCOVERED on broil for 20 minutes (skin will get brown and slightly crispy) The texture is everything!
In the saucepan with the drippings, add 1 can cream of mushroom soup and 1/2 can cream of chicken soup. (Add spices to taste) Simmer for 10 minutes then pour over the turkey wings. Cover with foil return oven to BAKE for another 20 minutes until tender.
Frequently Asked Questions:
Can I use turkey drumsticks or other cuts instead of turkey wings?
Yes, you can substitute turkey wings with turkey drumsticks or other turkey cuts.
The cooking times may vary slightly depending on the size and type of meat, so be sure to adjust accordingly to ensure they are fully cooked.
What can I use as a substitute for cream of mushroom and cream of chicken soup?
If you prefer not to use canned soups, you can make homemade mushroom and chicken soup by combining fresh mushrooms, chicken broth, and cream.
There are also various recipes online for making homemade cream soup alternatives using ingredients like butter, flour, milk, and seasonings.
Can I prepare this dish in advance and reheat it?
Yes, you can prepare this dish in advance and reheat it.
After cooking the turkey wings and preparing the gravy, store them separately in airtight containers in the refrigerator.
When you’re ready to serve, reheat the turkey wings in the oven and warm the gravy on the stovetop, then combine them before serving.
Can I use fresh herbs instead of dried basil and oregano?
Absolutely! Using fresh herbs can add even more flavor to your dish.
You can substitute fresh basil and oregano for the dried ones, keeping in mind that fresh herbs are typically more potent, so you may need less.
What side dishes pair well with turkey wings and mushroom gravy?
Turkey wings with mushroom gravy go well with a variety of side dishes, such as mashed potatoes, rice, green beans, roasted vegetables, or a simple garden salad.
Choose your favorite sides to create a complete and satisfying meal.
What is the purpose of wrapping the turkey wings in foil during the initial baking period?
Wrapping the turkey wings in foil during the initial bake helps to retain moisture and prevents them from drying out.
This method allows the turkey wings to cook gently and become tender before finishing with a crispy skin.
Can I use different types of mushrooms for the gravy?
Yes, you can use different types of mushrooms, such as cremini, shiitake, or portobello, to add depth of flavor to the gravy. Experiment with your favorite mushrooms to create a unique and delicious sauce.
Do I need to use both cream of mushroom and cream of chicken soup, or can I use just one of them?
You can use just one of the soups if you prefer.
Using both cream of mushroom and cream of chicken soup adds a combination of flavors to the gravy.
However, if you have a preference for one flavor over the other, feel free to use only one type of soup.
What’s the best way to check if the turkey wings are fully cooked and tender?
The best way to check if the turkey wings are fully cooked is to insert a meat thermometer into the thickest part of the meat.
The internal temperature should reach at least 165°F (74°C).
Additionally, the meat should be tender and easily separated from the bone when pierced with a fork.