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Old 09-03-2014, 11:42 PM   #1
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Turkey Marsala

Turkey Marsala

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Turkey Breast that I cut up into cutlets (it's cheaper this way)
a dusting of Flour and a little S&P
a quick sauté in some Olive Oil until just done
transfer to a dish, set aside
add more Olive Oil if need be
brown some Crimini Mushrooms (we like alot)
along with some minced Garlic and Shallots
a decent sized glug of Dry Marsala Wine (please, not cooking wine)
scarpe up any nice brown bits in the pan
reduce
some Chicken Stock/Broth (`round about 1/2 cup for two servings, I like to have lots of 'gravy' for the Pasta too)
a goodly sized pat of Butter swirled in
(don't stir, this helps to thicken the sauce)
add back in the Turkey and any collected juices
let bubble for a bit
(taste at this point, do you like it? add more Wine or Broth, Salt, Pepper)
plate with Pasta of your choice (I used Barilla Whole Wheat Spaghetti)
EAT!

Recipes are just someone else's idea, take it and make it your own

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Old 09-03-2014, 11:55 PM   #2
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Thanks!
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Old 09-04-2014, 12:19 AM   #3
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Nice, K-girl!
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Old 09-04-2014, 01:10 PM   #4
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Mahalo, thanks Fiona and DL

Turkey isn't just for holidays

We eat Turkey in some form at least once,
if not twice in a week

I like to brine a full breast,
roast it off
and then divvy it up in portion sizes for the deep freeze
it's great in anything
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Old 09-04-2014, 01:14 PM   #5
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I've made veal and chicken marsalas but never turkey. I have some frozen turkey breasts in the freezer from last November. I should break one out for a marsala.
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Old 09-04-2014, 01:20 PM   #6
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Quote:
Originally Posted by Andy M. View Post
I've made veal and chicken marsalas but never turkey. I have some frozen turkey breasts in the freezer from last November. I should break one out for a marsala.


yes, yes Andy, do try it,
and please let me know what your household thinks of it
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Old 09-04-2015, 09:19 AM   #7
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Oh MAN!
As an Italian, I grew up loving Marsala- especially chicken and veal! But I've never had a turkey marsala. I am going to give this one a try!
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Old 09-04-2015, 10:34 AM   #8
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I have made cutlets from pork tenderloin for other dishes. I think it would work for a Marsala as well.
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Old 09-04-2015, 01:14 PM   #9
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Let me know when you guys try the turkey, I make this dish often with whole wheat pasta.
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Old 09-04-2015, 01:58 PM   #10
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Let me know when you guys try the turkey, I make this dish often with whole wheat pasta.
When I first got divorced and started learning to cook, this was a dish I made for my daughters when they came to visit. I made it with whole chicken breasts and added cream to the sauce. It turned out to be a favorite for them so now I cannot change the recipe when I make it for their consumption.
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recipe, turkey

Turkey Marsala [SIZE=3][U]Turkey Marsala[/U][/SIZE] [ATTACH]21798[/ATTACH] Turkey Breast that I cut up into cutlets (it's cheaper this way) a dusting of Flour and a little S&P a quick sauté in some Olive Oil until just done transfer to a dish, set aside add more Olive Oil if need be brown some Crimini Mushrooms (we like alot) along with some minced Garlic and Shallots a decent sized glug of Dry Marsala Wine ([I]please[/I], not cooking wine) scarpe up any nice brown bits in the pan reduce some Chicken Stock/Broth (`round about 1/2 cup for two servings, I like to have lots of 'gravy' for the Pasta too) a goodly sized pat of Butter swirled in (don't stir, this helps to thicken the sauce) add back in the Turkey and any collected juices let bubble for a bit (taste at this point, do you like it? add more Wine or Broth, Salt, Pepper) plate with Pasta of your choice (I used Barilla Whole Wheat Spaghetti) [I]EAT! [/I] :idea: Recipes are just someone else's idea, take it and make it your own 3 stars 1 reviews
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