Turkey Marsala Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TURKEY MARSALA



Turkey Marsala image

This Marsala sauce for turkey is really rich, like you fussed all day in the kitchen. Here's the shocker: We make it fast. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (20 ounces) turkey breast tenderloins
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine
1 teaspoon lemon juice

Steps:

  • Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess. , In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.

Nutrition Facts : Calories 295 calories, Fat 8g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 482mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

TURKEY MARSALA



Turkey Marsala image

Make and share this Turkey Marsala recipe from Food.com.

Provided by looneytunesfan

Categories     Turkey Breasts

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (20 ounce) package turkey breast tenderloins
1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
1 tablespoon butter
1/2 cup reduced-sodium chicken broth
1/2 cup marsala wine (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar) or 1/2 cup reduced-sodium chicken broth (or 3 tablespoons white grape juice and 2 teaspoons white wine vinegar)
1 teaspoon lemon juice

Steps:

  • Cut tenderloins in half and flatten to 3/4-in. thickness. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey and shake to coat.
  • In a large nonstick skillet, cook turkey in oil over medium heat for 7-8 minutes on each side or until juices run clear. Remove and keep warm.
  • In the same skillet, saute mushrooms in butter for 4 minutes or until tender. Stir in the broth and wine or broth mixture. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.

Nutrition Facts : Calories 384.9, Fat 7.6, SaturatedFat 2.7, Cholesterol 96.2, Sodium 400.7, Carbohydrate 12.5, Fiber 0.8, Sugar 2.2, Protein 38.5

TURKEY MARSALA WITH LEMON BROCCOLINI



Turkey Marsala with Lemon Broccolini image

These turkey breast cutlets get incredible flavor from mushrooms and Marsala wine.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

12 ounces broccolini
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 lemon, halved (1/2 thinly sliced, 1/2 juiced)
2 tablespoons unsalted butter
2 cloves garlic, thinly sliced
4 cups sliced cremini mushrooms (about 12 ounces)
1 1/4 pounds turkey breast cutlets, trimmed
1 cup all-purpose flour
2/3 cup dry Marsala wine
2/3 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the broiler. Toss the broccolini with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet; add the lemon slices. Broil until the broccolini is tender and just starting to char, 5 to 6 minutes. Set aside and cover to keep warm.
  • Meanwhile, heat 1 tablespoon butter and the garlic in a nonstick skillet over medium-high heat. Add the mushrooms and cook until browned and the liquid is evaporated, about 6 minutes. Transfer to a bowl.
  • Pound the turkey to an even thickness using a heavy skillet, if needed. Mix the flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow dish. Dredge the turkey in the flour. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half of the turkey and cook until browned and cooked through, 2 to 3 minutes per side; transfer to a plate. Repeat with the remaining 1 tablespoon olive oil and turkey; transfer to the plate.
  • Increase the heat to high. Add the wine and cook until reduced by half, 2 minutes. Add the broth and cook until reduced by half, 4 minutes. Add the mushrooms and the remaining 1 tablespoon butter. Remove from the heat and stir in the parsley and 1 tablespoon lemon juice. Spoon the sauce over the turkey; serve with the broccolini.

Nutrition Facts : Calories 452 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 72 milligrams, Sodium 542 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Protein 43 grams

TURKEY SCALLOPINI



Turkey Scallopini image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 9

Cooking oil
4 ounces turkey breast, cut into bite-sized pieces
Garlic salt
Flour, for dredging
1-ounce chopped onion
1 1/2 ounces mushrooms
1 clove garlic, minced
3 ounces turkey or chicken broth
2 ounces Marsala wine

Steps:

  • In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens.

TURKEY CUTLETS MARSALA



Turkey Cutlets Marsala image

Here is a recipe adapted from one written by Elizabeth David, the erudite British cookbook writer who died in 1992. Jill Norman beautifully reanimated it in her 2010 book "At Elizabeth David's Table" and we took it along ever so slightly in the name of ease: lightly browned cutlets in a sauce of Marsala wine. The cooking is gentle, and takes little time. It pairs nicely with a mushroom risotto or a pile of rice.

Provided by Sam Sifton

Categories     brunch, dinner, easy, lunch, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

4 turkey cutlets, approximately 1 ¼ pounds
Kosher salt and freshly ground black pepper
Flour for dusting
4 tablespoons unsalted butter
1/4 cup Marsala wine
1/4 cup chicken stock, homemade or low-sodium

Steps:

  • Season cutlets aggressively with salt and pepper, then lightly dust them with flour.
  • Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken.
  • When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.

MAKE-AHEAD MARSALA TURKEY GRAVY



Make-Ahead Marsala Turkey Gravy image

The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. By doing your gravy ahead of time, you make that last-minute production a lot easier. That's not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting, strain them into a saucepan, boil them down, and add them to this sauce.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 7h30m

Yield 12

Number Of Ingredients 15

2 teaspoons vegetable oil
3 turkey necks
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
⅓ cup Marsala wine
2 quarts cold water
¼ ounce dried porcini mushrooms
2 cloves garlic, peeled
1 bay leaf
¼ cup butter
¼ ounce dried porcini mushrooms
3 tablespoons flour
2 tablespoons heavy cream
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.
  • Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.
  • Stir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.
  • Place 1/4 ounce dry porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are soft enough to dice, about 15 minutes. Drain, squeezing out excess water, and dice. Set aside.
  • Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
  • Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
  • Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 5.6 g, Cholesterol 68.5 mg, Fat 8.9 g, Fiber 0.8 g, Protein 13.1 g, SaturatedFat 4.2 g, Sodium 79.2 mg, Sugar 1.7 g

TURKEY TIKKA MASALA



Turkey tikka masala image

Crave spice after the traditional Christmas lunch? Want to turn your leftover turkey into a whole new dish? This tasty turkey tikka masala is for you

Provided by Barney Desmazery

Categories     Dinner, Supper

Time 50m

Number Of Ingredients 17

sunflower oil
onion, finely chopped
3 garlic cloves, crushed or finely grated
thumb-sized piece of ginger, peeled and finely grated
1 red chilli, deseeded and finely chopped
1 tsp cumin seeds
1 tsp ground coriander
½ tsp paprika
½ tsp ground turmeric
½ tsp garam masala
1 tbsp tomato purée
400g can passata or chopped tomatoes
1 tbsp mango chutney
100ml double cream
2 tbsp natural yogurt (optional)
about 600g leftover roast turkey, cut into large chunks
chopped coriander, toasted flaked almonds, steamed rice and garlic naan breads, to serve

Steps:

  • Heat the oil in a casserole dish or shallow pan over a medium heat, and fry the onions for 10-12 mins until golden. Stir in the garlic, ginger, chilli and all the spices, and cook for 2 mins more until the mixture resembles a paste. Stir in the tomato purée, passata or chopped tomatoes and mango chutney, and bring to a simmer. Cook for a further 10 mins.
  • Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer. Add the turkey and continue to simmer until the turkey is piping hot. Remove from the heat, drizzle over the remaining cream and stir through briefly. Scatter over some coriander and flaked almonds, and serve with the rice and naan breads on the side.

Nutrition Facts : Calories 563 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 51 grams protein, Sodium 0.7 milligram of sodium

TURKEY MARSALA WITH SAUTéED SPINACH



Turkey Marsala with Sautéed Spinach image

Provided by Ian Knauer

Categories     turkey     Sauté     Valentine's Day     Quick & Easy     Father's Day     Dinner     Spinach     Marsala     Prosciutto     Fontina     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 small onion, chopped
5 ounces baby spinach (8 cups)
4 (3-ounces) turkey cutlets
2 tablespoons unsalted butter
2 slices prosciutto (1 ounce), halved crosswise
2 ounces Italian Fontina, thinly sliced
1/2 cup sweet Marsala wine

Steps:

  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook onion with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, about 6 minutes.
  • Add spinach and cook, stirring occasionally, until tender and liquid spinach releases has evaporated, about 4 minutes. Divide between 2 plates.
  • Pat turkey cutlets dry and season with 1/4 teaspoon each of salt and pepper (total).
  • Heat butter in skillet over medium heat until foam subsides, then sear turkey until pale golden, 1 to 3 minutes. Flip cutlets over and place 1/2 slice prosciutto on each. Top with cheese, then cover and cook until cheese is melted and turkey is just cooked through, about 1 minute. Transfer turkey to plates with spinach.
  • Add Marsala to skillet and boil, scraping up any brown bits, until reduced by half, then spoon over turkey and spinach.

TURKEY MARSALA FROM CAMPBELL'S



Turkey Marsala from Campbell's image

Tender turkey cutlets are simmered in a pan sauce made with white wine, garlic and golden mushroom soup. Served over fettuccine, this scrumptious meal is sure to become a weeknight favorite!

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 35m

Yield 4

Number Of Ingredients 11

1 pound turkey breast cutlets
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 tablespoon canola oil
1 medium onion, diced
3 cloves garlic, minced
⅓ cup Marsala wine
1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Golden Mushroom Soup
½ cup water
½ (16 ounce) package fettuccine, cooked and drained
1 tablespoon chopped fresh parsley

Steps:

  • Season the turkey with the salt and black pepper.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the turkey and cook for 2 minutes or until browned on both sides. Remove the turkey from the skillet.
  • Reduce the heat to medium. Add the onion and cook for 2 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
  • Increase the heat to medium-high. Add the wine and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 1 minute or until the wine is reduced by half.
  • Stir in the soup and water and heat to a boil. Return the turkey to the skillet. Reduce the heat to low. Cook for 2 minutes or until the turkey is cooked through. Serve the turkey and sauce over the fettuccine. Sprinkle with the parsley.

Nutrition Facts : Calories 549.3 calories, Carbohydrate 54.3 g, Cholesterol 81.7 mg, Fat 15.1 g, Fiber 3.2 g, Protein 42.1 g, SaturatedFat 3.1 g, Sodium 589 mg, Sugar 4.7 g

TURKEY BREASTS SCALOPPINE WITH MARSALA



Turkey Breasts Scaloppine With Marsala image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

8 slices turkey-breast tenderloin, about 1 1/2 pounds
Salt and freshly ground pepper to taste
4 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, peeled and sliced
1/2 cup Marsala wine
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/4 cup canned crushed tomatoes
1/4 cup fresh or canned chicken broth
1 teaspoon Worcestershire sauce

Steps:

  • Place each slice of turkey between sheets of clear plastic wrap. Pound evenly with a flat mallet or meat pounder to make the slices about 1/4-inch thick.
  • Sprinkle with salt and pepper. Dredge the slices with the flour, and pound lightly.
  • Heat 1 tablespoon of the butter and the olive oil in a large nonstick skillet over medium heat. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes.
  • Turn, and cook until golden brown on the other side, about 2 minutes. Transfer to a hot serving dish. Repeat with the second batch until all the slices are nicely browned.
  • Add the garlic to the skillet, and cook briefly; do not brown. Add the wine, and cook 1 minute. Add the oregano, tomatoes, chicken broth, remaining butter and Worcestershire sauce. Boil, stirring, about 2 minutes. Check for seasoning, pour over the meat and serve immediately.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 8 grams, Sodium 570 milligrams, Sugar 1 gram, TransFat 0 grams

TURKEY MARSALA- USING LEFTOVERS



Turkey Marsala- Using Leftovers image

This dish is a way to use leftover turkey but still get that deep flavor that comes from using fresh poultry. Easy, ecconomical and a great was to kick up holiday leftovers, my family begs for it! This is a "not so traditional" made up recipe.

Provided by Dawnab

Categories     Poultry

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups cooked turkey, cubed
1 tablespoon cooked turkey, very finely chopped
1 tablespoon turkey skin, very finely chopped
2 tablespoons bacon fat
1 cup onion, coarsely chopped
1 cup mushroom, sliced
1/2 cup marsala wine
2 cups cream
14 ounces chicken broth (one can)

Steps:

  • Preheat a skillet over med-high heat, add bacon fat, when melted add turkey bits and skin.
  • When browned, add mushrooms and onions and saute till lightly browned (keep and eye on it here).
  • Add marsala and scrape up the "brown bits" as its reducing. Cook about 2 minutes.
  • Add cream and broth, continue to simmer until thickened, add turkey and heat through.
  • Serve over noodles or rice or even leftover mashed potatoes, garnish with nutmeg or parsley as desire.

Nutrition Facts : Calories 420.9, Fat 27.5, SaturatedFat 16.2, Cholesterol 125, Sodium 285.1, Carbohydrate 8.2, Fiber 0.6, Sugar 2.4, Protein 18

SPANISH MARSALA TURKEY BREAST



Spanish Marsala Turkey Breast image

Every home cook has a go-to party dish; this one is mine. The only prep is popping everything in to marinate before roasting. It's a lifesaver during the holidays. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

2 skin-on boneless turkey breast halves (about 2 pounds each)
1 cup pitted dates, quartered
1/2 cup pitted green olives, halved
1/2 cup red wine vinegar
1/2 cup olive oil
1 jar (3-1/2 ounces) capers, drained
1 whole garlic bulb, cloves separated, peeled and minced (about 1/4 cup)
1/4 cup dried oregano
6 bay leaves
1/2 teaspoon salt
1 cup packed brown sugar
1 cup Marsala wine

Steps:

  • Cut each turkey breast half crosswise in half; place in a bowl or shallow dish. Add dates, olives, vinegar, oil, capers, garlic, oregano, bay leaves and salt. Turn turkey to coat; cover and refrigerate 3-4 hours., Preheat oven to 350°. Place turkey in a single layer in a large shallow roasting pan; top with marinade mixture. Sprinkle brown sugar over turkey. Pour wine around turkey. Bake, uncovered, until a thermometer inserted in turkey reads 165°, basting turkey occasionally with pan juices, 35-45 minutes., Remove from oven; let turkey stand 5 minutes before slicing. Discard bay leaves. Serve turkey with date-olive mixture and pan juices.

Nutrition Facts : Calories 661 calories, Fat 29g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 793mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 3g fiber), Protein 52g protein.

More about "turkey marsala recipes"

TURKEY MARSALA RECIPE | MYRECIPES
turkey-marsala-recipe-myrecipes image
2003-10-01 Instructions Checklist Step 1 Heat 1 tablespoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add basil, …
From myrecipes.com
4/5 (5)
Calories 245 per serving
Servings 4
  • Heat 1 tablespoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add basil, garlic, and mushrooms; cook 5 minutes, stirring frequently.
  • Combine chicken broth and cornstarch in a small bowl. Add broth mixture and Marsala to mushroom mixture. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat to medium-low; cook 5 minutes, stirring frequently.
  • While sauce cooks, combine salt, garlic powder, and pepper; sprinkle over turkey. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until done. Serve with sauce. Garnish with basil sprigs, if desired.


TURKEY CUTLETS MARSALA RECIPE - THE SPRUCE EATS
turkey-cutlets-marsala-recipe-the-spruce-eats image
2015-09-01 Add the Marsala wine and chicken broth to the pan; bring to a boil over high heat, scraping browned bits off of the bottom of the pan. Cook until …
From thespruceeats.com
4.8/5 (16)
Total Time 22 mins
Category Entree, Dinner
Calories 428 per serving


TURKEY MARSALA RECIPE | EATINGWELL
2016-06-03 Cover, reduce heat to low and cook, stirring occasionally, until the mushrooms are tender, 2 to 4 minutes. Step 4. Increase heat to medium-high, add Marsala and broth; bring to …
From eatingwell.com
3.8/5 (3)
Total Time 25 mins
Category Italian Diabetic Recipes
Calories 213 per serving
  • Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add the turkey and cook until just beginning to color, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
  • Increase heat to medium-high. Add the remaining 1 teaspoon oil and mushrooms; cook, stirring often, until softened, 2 to 4 minutes. Cover, reduce heat to low and cook, stirring occasionally, until the mushrooms are tender, 2 to 4 minutes.
  • Increase heat to medium-high, add Marsala and broth; bring to a boil. Cook, stirring with a wooden spoon to scrape up any browned bits, until the sauce thickens slightly, 1 to 2 minutes. Reduce heat to medium-low, return the turkey to the pan. Cook, turning once, until the turkey is heated through, 1 to 2 minutes. Serve garnished with parsley.


TURKEY TETRAZZINI MARSALA RECIPE - HOME CHEF
Start the Turkey. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add ground turkey, garlic salt, and a pinch of salt and pepper to hot pan. Stir occasionally, breaking up meat, until beginning to brown, 3-4 minutes. While turkey cooks, cut mushrooms into 1/2" slices. 2.
From homechef.com


TURKEY WITH MARSALA SAUCE RECIPE - HOME. MADE. INTEREST.
2020-11-25 Once they are cooked through, remove the onions and mushrooms and set aside. 2. Make the sauce. Return the skillet to the heat and add the remaining butter and the flour. Stir and cook for 1 minute. Next, add the marsala wine to the skillet. Use a wooden spoon to scrape any browned bits off the bottom of the pan.
From homemadeinterest.com


TURKEY AND MUSHROOM MARSALA RECIPE | CDKITCHEN.COM
2012-07-21 Saute the turkey over medium-high heat until golden brown, about 2 minutes on each side. Transfer the turkey to a platter and keep warm. Leave the skillet on. Add the mushrooms to the skillet, season with salt and pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden spoon to release any caramelized bits that ...
From cdkitchen.com


LEFTOVER TURKEY MARSALA OVER MASHED POTATOES - DISH OFF …
Add the heavy cream and bring to a boil. Reduce heat to a simmer and cook 4-5 minutes more, stirring frequently, until a thick rich sauce has formed. Add the turkey to the pan and stir to cover with sauce. Cook on low for 2-3 until the turkey is heated through. Serve over warm mashed potatoes and garnish with fried sage leaves and parmesan.
From dishofftheblock.com


TURKEY MARSALA | READY SET EAT
Step three. Sprinkle pepper over turkey tenderloins. Add to skillet; turn to coat both sides of tenderloins with sauce. Cover; reduce heat to low. Cook 25 minutes or until tenderloins are no longer pink in centers and juices run clear (165°F), turning occasionally. Garnish with additional chopped fresh parsley, if desired.
From readyseteat.com


TURKEY MARSALA RECIPE
Turkey marsala recipe. Learn how to cook great Turkey marsala . Crecipe.com deliver fine selection of quality Turkey marsala recipes equipped with ratings, reviews and mixing tips. Get one of our Turkey marsala recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Chicken and Shiitake Marsala Crecipe.com How to provide a …
From crecipe.com


ROASTED TURKEY WITH SAGE BUTTER AND MARSALA SAUCE - RICARDO
Marsala Sauce. In a bowl, combine the turkey cooking juices with the broth to make 1 litre (4 cups). Add broth, if needed. In a saucepan, melt the butter. Add the flour and cook, stirring constantly, until the mixture turns golden brown, about 5 minutes. Add the broth, Marsala, and Worcestershire sauce and bring to a boil, stirring with a whisk.
From ricardocuisine.com


TURKEY MARSALA RECIPE - A RECIPE FOR TURKEY OR PHEASANT MARSALA
Instructions. Once the turkey or pheasant breast has been pounded, salt it well and set aside until it comes to room temperature, about 15 minutes. In a large saute pan, heat the butter and olive oil over medium-high heat until the butter froths. Add the smashed garlic and turn the heat to medium-low. Meanwhile, dredge the turkey in flour.
From honest-food.net


TURKEY MARSALA RECIPE | WILLIAMS-SONOMA TASTE
2015-10-08 Add 1 1/2 Tbs. oil to the same fry pan, and then add the shallot. Sauté until fragrant, about 30 seconds. Add the mushrooms, sprinkle lightly with salt and pepper, and sauté until the mushroom juices are absorbed, about 4 minutes. Add the Marsala and broth and boil until the juices reduce and thicken slightly, about 8 minutes.
From blog.williams-sonoma.com


TURKEY MARSALA RECIPE FOR EASTER — THE MOM 100
2021-03-21 In a shallow bowl combine the flour, salt and pepper. Dredge the cutlets in the flour mixture. Cook the floured cutlets over medium heat until they are just cooked though, about 3 minutes per side. Remove the turkey from the pan to a platter. Return the skillet to medium heat, add the prosciutto, and stir until crisp.
From themom100.com


ONE-PAN CREAMY TURKEY MARSALA | CANADIAN TURKEY
Slice turkey breast into 1-inch medallions. Season with salt and pepper. Lightly dredge in flour. Heat olive oil in a skillet or frying pan over medium heat. Brown turkey on both sides, and cook through until no longer pink, 3-4 minutes per side. Remove from pan and set aside. Add shallots and cook until translucent, 3-4 minutes.
From canadianturkey.ca


TURKEY WITH MUSTARD MASCARPONE MARSALA SAUCE #SUNDAYSUPPER
2014-11-23 The original recipe calls for chicken, but turkey works just as nice. The marsala wine sauce is tasty, savory, and perfect over pasta, leftover mashed potatoes or green beans, cauliflower casserole, or anything else you can imagine, really. [amd-zlrecipe-recipe:14] We have a ton of Thanksgiving Leftover ideas today. Make sure to check them all ...
From casadecrews.com


TURKEY MARSALA WITH MUSHROOMS - TURKEY RECIPES
2008-09-10 Meanwhile, with meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound turkey cutlets to 1/4-inch thickness. On waxed paper, combine flour, pepper, and remaining ...
From goodhousekeeping.com


TURKEY MARSALA RECIPE - NATIONAL TURKEY FEDERATION
Transfer the crisp prosciutto to a paper towel to drain. Pour off all but 1 tablespoon fat. Return the pan to medium high heat and add the mushrooms. Cook, stirring occasionally, scraping the bottom of the pan, until the mushrooms are browned and any liquid released by the mushrooms has evaporated. Add the shallots and garlic and stir for one ...
From eatturkey.org


TURKEY CUTLETS WITH MARSALA RECIPE | LEITE'S CULINARIA
2011-05-09 Tilt the pan to coat the bottom of the skillet with butter. Reduce the heat to medium, add the turkey, and cook until golden, about 2 minutes per side, being mindful of the temperature so that the butter does not blacken or burn. When the …
From leitesculinaria.com


TURKEY MEATBALLS MARSALA RECIPE | MYRECIPES
1 teaspoon sweet Marsala wine ; ¼ teaspoon salt ; ¼ teaspoon black pepper ; 1 pound ground turkey ; 1 garlic clove, minced ; 2 teaspoons olive oil ; ½ cup chopped leek ; 1 cup water ; ½ cup 2% reduced-fat milk ; 2 tablespoons golden raisins ; ½ teaspoon grated lemon rind ; ¼ teaspoon dried thyme ; ½ cup sweet Marsala wine ; 1 tablespoon ...
From myrecipes.com


TURKEY MARSALA | LOW CARB MAVEN
2015-05-27 Saute the onions and garlic until almost softened. Add the bacon and mushrooms and stir. Add the rest of the broth, the Marsala wine and lemon juice and stir together. Bring to a boil and reduce the heat to a simmer. Make a slurry with 2 teaspoons of cornstarch (or arrowroot) by adding 2 teaspoons of water and stirring.
From lowcarbmaven.com


TURKEY MARSALA - GUIDING STARS
Heat 1 tablespoon oil in a large skillet over high heat. Cook turkey through (1-2 minutes per side). Remove from skillet and keep warm. Add remaining 1 …
From guidingstars.com


TURKEY WITH MARSALA SAUCE RECIPE - FOOD NEWS
Add the lemon juice and a little salt and spread over the turkey cutlets. Sprinkle with the Parmesan cheese. Add the Marsala and broth to the skillet and boil rapidly, stirring, until reduced by half. Spoon over the turkey. Delicious accompanied with broccoli spears. Yields: 4 servings. NOTE: Chicken cutlets can be used instead of […]
From foodnewsnews.com


SLOW COOKER TURKEY MARSALA - PLATING PIXELS
2018-11-21 Remove chicken from pan and set aside. Reduce heat to medium and add marsala wine and garlic. Cook until reduced slightly, about 1-2 minutes. Pour wine mixture into slow cooker. Stir in chicken stock, mushrooms and pepper. Top with turkey breasts and thyme sprigs. Cover and cook on HIGH for 2 hours or LOW for 5 hours.
From platingpixels.com


SAUCY TURKEY MARSALA | FRENCH'S - MCCORMICK
1/4 cup French's® Honey Dijon Mustard Squeeze Bottle. 1 tablespoon French's® Reduced Sodium Worcestershire Sauce. INSTRUCTIONS. 1 COOK turkey in hot oil about 5 min. until browned on both sides. Transfer to platter. 2 SAUTE mushrooms in same skillet. Stir in soup, water, wine, mustard and Worcestershire. Heat to boiling.
From mccormick.com


TURKEY MARSALA WITH MUSHROOMS - SKIP THE SALT - LOW SODIUM …
2018-08-23 Preheat oven to 400 degrees. Place turkey cutlets in a rectangular casserole dish. Pour wine over the cutlets. Sprinkle with tarragon, pepper, garlic powder and cracked pepper. Top with sliced mushrooms and sprinkle with onion powder. Drizzle lightly with olive oil. Cover with foil and bake for 20-25 minutes.
From skipthesalt.com


TURKEY MARSALA - GOOD HOUSEKEEPING
2006-10-06 Heat nonstick 12-inch skillet over medium-high heat until hot. Add mushrooms to skillet; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon coarsely ground black pepper.
From goodhousekeeping.com


TURKEY MEATLOAF MARSALA - LEMOINE FAMILY KITCHEN
2013-02-22 The marsala sauce I make is REALLY basic and tastes great. The key to the sauce is to let it simmer for a while to allow it to thicken and let the flavor concentrate. The meatloaf is kept very basic here too, allowing the flavor or the sauce to shine. I served
From lemoinefamilykitchen.com


TURKEY MARSALA RECIPE | SHADY BROOK FARMS
1/4 teaspoon garlic powder. 1/2 cup all-purpose flour. 2 tablespoons butter or margarine. 1/2 cup Marsala wine, divided, or chicken broth. 1/4 cup chicken broth. 1 can (8-ounce) sliced mushrooms, drained, or use fresh mushrooms. Serving Size. About 3 oz. cooked turkey and about 1/4 cup sauce. Amount Per Serving.
From shadybrookfarms.com


SKINNY TURKEY MARSALA RECIPE | SPARKRECIPES
Once heated, place turkey cutlets in pan and cook until golden, about 5-6 minutes each side. Remove from pan. Add chicken broth, onions, and mushrooms to the pan and simmer until tender. Add half of the marsala and simmer for 5 minutes. Add 1 tsp of flour to the pan and wisk until smooth. Add turkey back to pan, add remaining marsala, and ...
From recipes.sparkpeople.com


TURKEY ROLLS WITH MARSALA | METRO
Preheat oven to 375°/190°C. Flatten cutlets between two sheets of wax paper with a frying pan. Sprinkle with lemon juice and season. Put one slice of ham, one slice of provolone and one asparagus spear on each.
From metro.ca


RECIPE FOR TURKEY MARSALA - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Recipe For Turkey Marsala are provided here for you to discover and enjoy. Healthy Menu. Healthy Snacks For Movie Night Healthy Movie Snacks Red Lobster Healthy Menu Choices ...
From recipeshappy.com


TURKEY MARSALA SOUP | THINK TASTY
Put olive oil in a large soup pot, and place over medium heat. Add onion and celery, and sauté for 5 minutes. Add garlic and mushrooms, and sauté for an additional 2-3 minutes. Add broth, wine, turkey, and allow to simmer for 15 minutes. Season with salt and pepper to taste, and simmer for at least 30 minutes to allow flavors to meld.
From thinktasty.com


SOUS VIDE TURKEY MARSALA RECIPE - AMAZING FOOD MADE EASY
2018-02-22 Take the sous vide bags out of the water bath and remove the turkey. Add the juices from the bags to the Marsala sauce and cook until it begins to thicken again. Stir in the butter one tablespoon at a time. Place a spoonful of the mixed grains onto a plate. Top with a slice of the turkey breast. Spoon some of the Marsala sauce and vegetables ...
From amazingfoodmadeeasy.com


TURKEY MARSALA RECIPE | HONEYSUCKLE WHITE
1/4 teaspoon garlic powder. 1/2 cup all-purpose flour. 2 tablespoons butter or margarine. 1/2 cup Marsala wine, divided, or chicken broth. 1/4 cup chicken broth. 1 can (8-ounce) sliced mushrooms, drained, or use fresh mushrooms. Serving Size. About 3 oz. cooked turkey and about 1/4 cup sauce. Amount Per Serving.
From honeysucklewhite.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #easy     #turkey     #meat     #turkey-breasts     #3-steps-or-less

Related Search