One-Skillet Turkey, Mushrooms and Polenta Cakes with Sun-dried Tomato Dressing
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4.72 from 7 votes

One-Skillet Turkey, Mushrooms and Polenta Cakes with Sun-dried Tomato Dressing

Prep Time15 mins
Cook Time25 mins
Servings: 4
Calories: 101kcal



  • 2 cups leftover cooked turkey meat
  • 1 500g tube, pre-made polenta
  • 2 tbsp olive oil
  • 3 cups assorted mushrooms
  • 1 cup cherry tomatoes
  • 12 medium-sized basil leaves
  • salt pepper, to taste


  • 3 tbsp sundried tomato paste
  • 2 tbsp Greek yogurt
  • 1 tbsp water


  • Slice polenta into 3/4 inch rounds. Heat 1 tbsp olive oil in a skillet and sear polenta over medium heat until gently browned. Remove from the pan.
  • Heat 1 tbsp olive oil over medium heat.  Sauté mushrooms until lightly browned, 6-8 minutes. Season with salt and pepper to taste. Remove from pan.
  • Add tomatoes to the skillet.  Sear over high heat for 3-5 minutes
  • Lower heat.  Add turkey and cook until gently warmed, add the mushrooms and mix until warm, 1-2 minutes.
  • For the dressing, mix together sundried tomato pesto, yogurt, and water using a fork.
  • To serve, plate each dish with 2-3 polenta cakes.  Top with mushrooms, turkey, and tomatoes.
  • Drizzle with sundried tomato dressing and sprinkle with fresh basil.
  • Serve immediately.

TIP: This dish makes a fabulous lunch the next day.  You can also replace the polenta with rice or pasta.


    Calories: 101kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 219mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 617IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 1mg