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-   -   Turkey Marsala (https://www.discusscooking.com/forums/f15/turkey-marsala-90851.html)

Kaneohegirlinaz 09-03-2014 11:42 PM

Turkey Marsala
 
1 Attachment(s)
Turkey Marsala

Attachment 21798

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!

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

PrincessFiona60 09-03-2014 11:55 PM

Thanks!

Dawgluver 09-04-2014 12:19 AM

Nice, K-girl!

Kaneohegirlinaz 09-04-2014 01:10 PM

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

Andy M. 09-04-2014 01:14 PM

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.

Kaneohegirlinaz 09-04-2014 01:20 PM

Quote:

Originally Posted by Andy M. (Post 1385008)
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.

:bounce:

yes, yes Andy, do try it,
and please let me know what your household thinks of it

ChefAlexCardinale 09-04-2015 09:19 AM

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!

Andy M. 09-04-2015 10:34 AM

I have made cutlets from pork tenderloin for other dishes. I think it would work for a Marsala as well.

Kaneohegirlinaz 09-04-2015 01:14 PM

Let me know when you guys try the turkey, I make this dish often with whole wheat pasta.

Andy M. 09-04-2015 01:58 PM

Quote:

Originally Posted by Kaneohegirlinaz (Post 1434927)
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.

dcSaute 09-04-2015 04:40 PM

the marsala is in the cupboard, the turkey is in the fridge, and I have a plan.....

...Barilla
I knew there was I reason you good cook (g)

Kaneohegirlinaz 09-04-2015 07:35 PM

Quote:

Originally Posted by dcSaute (Post 1434946)
the marsala is in the cupboard, the turkey is in the fridge, and I have a plan.....

...Barilla
I knew there was I reason you good cook (g)

Who? Me? :smile:

dcSaute 09-07-2015 11:29 AM

2 Attachment(s)
made this last night - turned out most excellent!

Kaneohegirlinaz 09-07-2015 12:12 PM

dc, that looks great! are those lima beans on the plate? who this a solo supper or did you have company at your table?

dcSaute 09-07-2015 01:09 PM

1 Attachment(s)
dems' be limas. we're fond of limas.....

the other plate didn't photo so well.... or so I thought...

Andy M. 09-07-2015 01:19 PM

They both look good to me.

dcSaute 09-07-2015 01:48 PM

I think I got a bit carried away with the chicken stock reduction - failing to observe the "lotsa' gravy/sauce with the pasta" caution/advice provided.... would have been happier with a bit more liquid.

the rotini - Barilla - was a good choice, imho. I ingested a lot of that in s. Germany/Switzerland - I was surprised to learn Barilla manufactures in USA. In this house, if I didn't make the pasta, the B-pipples did. and, being a bit lazy, I've got a whole shelf full of most of their shapes..... just in case.

a dry marsala is not easy to come by in my area of Penna. we have state controlled stores - those people got no sense of wines.....

Kaneohegirlinaz 09-07-2015 10:03 PM

I do the opposite thing dc, since I rarely measure (other than when I bake) sometimes we have an over abundance of sauce/gravy, but I simply put it away for lunch the next day. It's also good for bread dunking too ...

"a dry marsala is not easy to come by in my area of Penna. we have state controlled stores - those people got no sense of wines....."

:rolleyes: I hear ya dc, DH is from PA. When we visit, I always come prepared with my "three buck chuck" :wink:

Cheryl J 09-07-2015 10:09 PM

Sounds good kgirl, thanks for sharing. Nice recipe to have for the T day holiday season!

dc, nice pic - that looks really good. :yum:


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