Creamy Ground Turkey and Mushroom Orzo Recipe

I just finished making this creamy ground turkey and mushroom orzo, and my kitchen smells incredible. It’s one of those recipes that delivers complex, restaurant-quality flavor without a complicated process. This dish is the perfect example of a sophisticated yet simple meal, all cooked in a single pan.

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Prep Time 10

Cook Time 25

Servings: 6

Ingredients Method Notes

Ingredients

Unsalted Butter 3 Tablespoons: This is the base for our brown butter sage sauce. Using unsalted butter gives you full control over the saltiness of the final dish.
Small Sage Leaves 4-6: Frying these in the butter infuses the entire dish with a warm, earthy aroma and flavor that pairs perfectly with mushrooms.
Sliced White Mushrooms 10 oz: They act like sponges, soaking up all the delicious brown butter. You can also use cremini mushrooms for a deeper flavor.
Salt and Pepper to taste: Essential for seasoning every layer of the dish.
Lean Ground Turkey 1 pound: A leaner protein that browns beautifully and keeps the dish from feeling too heavy. Pat it dry before cooking for the best browning.
Italian Seasoning 1 Tablespoon: A blend of dried herbs that adds instant Italian flair.
Orzo 1 1/3 cup: This small, rice-shaped pasta is perfect for creating a creamy texture similar to risotto.
Lemon Juice 1/4 cup: Adds a bright, acidic note that cuts through the richness of the butter and cheese.
Dijon Mustard 2 Tablespoons: Provides a tangy, savory depth that enhances all the other flavors.
Chicken Broth 2 1/2 cups: This is the primary cooking liquid for the orzo. Keep a little extra on hand in case your pasta needs more liquid to cook through.
Skim Milk 1 cup: Helps create the creamy sauce at the end. You can use whole milk or half-and-half for an even richer result.
Grated Parmigiano Reggiano 4 oz: For the best results, grate your own cheese. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly.
Fresh Parsley 2 handfuls, chopped: Adds a fresh, peppery finish that brightens up the whole dish.

Method

Start by adding the butter to your large skillet over medium-low heat. Allow it to melt and cook, swirling the pan often, for about 4-5 minutes until it turns a lovely golden brown and gives off a nutty scent. Add the sage leaves and let them fry for about 15 seconds before adding the mushrooms with a pinch of salt and pepper.
Increase the heat to medium-high and cook the mushrooms until they start to brown, which takes about 6-8 minutes. Push the cooked mushrooms to one side of the skillet and add the ground turkey to the other side. Let the turkey brown on one side for 3-4 minutes before breaking it apart with a spoon to cook it through.
Once the turkey is fully cooked with no pink remaining, mix it with the mushrooms. Add the Italian seasoning, orzo, lemon juice, and dijon mustard. Stir everything together for a minute or two, allowing the orzo to toast slightly in the pan.
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Continue cooking and stirring occasionally for about 10-12 minutes, until the orzo is al dente. If the liquid absorbs before the pasta is cooked, add more broth a tablespoon or two at a time.
Reduce the heat to low and stir in the milk. Gradually add the freshly grated cheese, stirring continuously until it melts into a smooth, creamy sauce. Finally, fold in the chopped fresh parsley and season with salt and pepper to your liking.

Notes

I find that patting the ground turkey dry with a paper towel before adding it to the pan is a game-changer. It helps the meat get a really nice, deep brown crust which adds a ton of flavor.
Don't rush the brown butter step. That nutty, caramelized flavor is the foundation of the dish, so let it develop slowly over medium-low heat. It’s worth the few extra minutes of patience.
I always keep extra chicken broth nearby. Sometimes the orzo absorbs more liquid than expected, and having extra broth on hand ensures the pasta cooks perfectly without the dish becoming dry.
When adding the cheese, I turn the heat down to low and add it in small batches. This prevents the cheese from clumping and helps it melt into a silky, smooth sauce.