Turkey Marsala Food

TURKEY SCALLOPINI

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 MARSALA

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.

TURKEY MARSALA WITH LEMON BROCCOLINI

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.

TURKEY TIKKA MASALA

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.

TURKEY CUTLETS MARSALA

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

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.

TURKEY MARSALA- USING LEFTOVERS

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.

TURKEY MARSALA

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.

TURKEY TIKKA MASALA

Steps:

• Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.
• Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn't burn.
• Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.
• Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.
• In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.
• Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.
• To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

TURKEY BREASTS SCALOPPINE WITH MARSALA

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.

TURKEY MARSALA WITH SAUTéED SPINACH

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.

SPANISH MARSALA TURKEY BREAST

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.

TURKEY SCALLOPINI WITH MARSALA SAUCE

Steps:

• In a large resealable plastic bag, mix flour, salt and pepper. Add turkey cutlets, one at a time, close bag and shake to coat., In a large skillet; heat oil over medium heat. Add turkey; cook 3-4 minutes on each side or until meat is no longer pink. Remove from pan. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 1/2 cup. Stir in butter until melted. Return turkey to pan; heat through. Serve with cheese and, if desired, linguine.