Turkey Marsala

Rating: 3.75 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Mushrooms of any type may be used in this elegant dish. Nutty-tasting, oven-roasted Brussels sprouts make a great side, as does quick-cooking barley or some brown rice.

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Ingredients

Directions

  • Whisk flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.

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  • 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.

Tips

?Note: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. An opened bottle can be stored in a cool, dry place for months. Don't use the “cooking marsala” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase marsala that's sold with other fortified wines in your wine or liquor store.

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Nutrition Facts

Per Serving:
212.6 calories; protein 30.8g 62% DV; carbohydrates 7g 2% DV; exchange other carbs 0.5; dietary fiber 0.9g 4% DV; sugars 1.6g; fat 7.7g 12% DV; saturated fat 0.5g 3% DV; cholesterol 45mg 15% DV; vitamin a iu 66.5IU 1% DV; vitamin c 1.2mg 2% DV; folate 22.5mcg 6% DV; calcium 8.6mg 1% DV; iron 2.2mg 12% DV; magnesium 8.8mg 3% DV; potassium 394.4mg 11% DV; sodium 257.7mg 10% DV; thiamin 0.1mg 9% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
02/15/2012
Delcious and Simple Made this for dinner and it turned out great! I added a little shallot in with the mushrooms and added 1 TBL of butter. The sauce is very flavorful. Timing of cooking turkey cutlets is perfect. Pros: Easy to make not too many ingredients Read More
EatingWell User
Rating: 1 stars
01/06/2012
Bland Marsala Think sauce with no flavor. Usually I love Eating Well recipes but I will not make this one over. I ended up adding spices and butter after making it to try to liven it up. Will not make again. Pros: none Cons: runny no flavor Read More
shawneegirl@cox.net
Rating: 5 stars
12/08/2011
Tastes Like the Real Thing! My husband and I just finished devouring this!! Absolutely awesome Marsala recipe!! Once I had the mushrooms cleaned & sliced this dish only took under 20 minutes to prepare!! I did add one whole finely minced shallot to the pan & sauteed that for 2 minutes before adding the mushrooms. My husband said...this tastes f g awesome!!! I guess it's going in the regular rotation! Pros: Quick Easy Delicious!! Read More
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EatingWell User
Rating: 5 stars
10/30/2011
I made this for Valentines Day dinner hubby and myself. WOW is all I can say. So easy and so delish! I used a pork tenderloin(1) and cut it into medallions. It was a fantastic dinner and being low fat we could eat and not feel guilty. Make this if you want to show off! Read More
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