Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add turkey, in a single layer and cook, stirring once or twice until browned and no longer pink on the outside, 4 to 6 minutes (do not overcook).
Transfer the turkey to a plate and scrape out any juices with a silicone spatula. Reserve
Return skillet to medium-high heat and add remaining 2 teaspoons of oil. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often until the mushrooms are softened and release their juices, and the juices evaporate, 7 to 8 mins
Add sherry and cook, stirring, until evaporated. Sprinkle flour over mushrooms; stir to coat. Add broth, bring to a simmer, and cook until thickened. Stir in turkey and juices; cook 2 min more. Remove from heat, whisk in yogurt, and garnish with parsley
Ingredients
4 tbsp avocado oil or organic canola oil, divided
1 pound turkey tenderloin, cut into bite sized chunks
1 (8 oz) package of white or baby bella mushrooms, sliced
