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Creamy Ground Turkey and Mushroom Orzo Recipe
Ben Carraoli

Creamy Ground Turkey and Mushroom Orzo Recipe

I recently made this creamy ground turkey and mushroom orzo recipe, and I was honestly surprised by how comforting and flavorful it turned out. The combination of tender mushrooms, juicy turkey, and silky orzo all wrapped in a rich, creamy sauce made it feel like a cozy bowl of goodness.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground turkey — lean meat keeps the dish flavorful without making it greasy.
  • 1 cup dry orzo pasta — absorbs flavor well and creates a silky comforting texture.
  • 1 cup fresh mushrooms sliced — fresh mushrooms offer better texture; avoid frozen ones.
  • 2 cups chicken broth — helps cook the orzo while infusing savory depth.
  • 1 cup heavy cream — gives the dish its creamy luxurious sauce.
  • ¼ cup freshly grated Parmesan cheese — melts smoothly and tastes richer than pre-grated.
  • 1 small onion finely chopped — adds sweetness and aroma.
  • 2 cloves garlic minced — enhances flavor with a fragrant finish.
  • 1 tablespoon olive oil — perfect for browning the turkey and sautéing vegetables.
  • 1 teaspoon dried thyme — pairs well with mushrooms and turkey for warmth and aroma.
  • Salt and black pepper to taste — adjust gradually for balanced seasoning.

Method
 

  1. Heat olive oil in a large skillet, then add the ground turkey. Season with salt, pepper, and thyme. Cook while breaking it into small pieces until it’s browned and cooked through. This gives the dish a savory base.
  2. Add the mushrooms and onions to the same pan, letting them soften and caramelize slightly. Once the mushrooms release their juices and brown lightly, stir in the garlic and cook just until fragrant.
  3. Pour in the orzo and chicken broth. Give everything a good stir, then bring it to a gentle boil. Lower the heat and let it simmer until the orzo is tender and most of the broth is absorbed. Stir occasionally to prevent sticking.
  4. Reduce the heat and pour in the heavy cream. Stir well, then add the freshly grated Parmesan cheese. Let it all blend together into a creamy, smooth.
  5. Once everything looks creamy and luscious, remove the pan from heat. You can stir in some fresh herbs like parsley if you want added brightness. It should look rich, hearty, and perfectly creamy.

Notes

  • I let the turkey brown without stirring too much so it gets a deeper flavor.
  • I always grate Parmesan fresh because it melts more smoothly and tastes better.
  • If the sauce thickens too much, I add a splash of broth to loosen it.
  • Sometimes I mix in a handful of fresh spinach at the end for extra color and nutrients.