Monday 25 March 2013

Turkey Marsala Recipe

Turkey is one of those meats that can be reared all year round, yet which is hardly ever eaten outside Christmas time (and Thanksgiving in the US).

This is a real shame and it means that turkey can actually be quite a cheap and frugal meat to buy outside these times. So, in my attempt to get people eating more turkey, here is an excellent recipe for making the most of this bird.

Here is a quick to make turkey dish whose flavour base is Italian Marsala wine.

Turkey Marsala

Serves: 4
turkey breast slices served in a cream marsala sauce


400g turkey breasts steaks, skinned (about 100g each)
2 tbsp plain flour
1 tbsp olive oil
25g butter
100ml Marsala wine
5 tbsp double cream
freshly-ground black pepper, to taste


Place the turkey breast steaks between two sheets of clingfilm (plastic wrap) and beat with a mallet or rolling pin to flatten then dust with seasoned flour.

Heat together the olive oil and butter in a frying pan and add the turkey. Cook for about 4 minutes per side then remove with tongs and set aside on a warmed plate.

Increase the heat under the pan, add the Marsala wine. Stir vigorously to combine with the pan juices and to deglaze the pan then return the turkey pieces to the frying pan.

Reduce the heat to low then stir in the cream and season liberally with black pepper. Cook for 1 minute more then serve accompanied by mashed potatoes or rice.

See the Celtnet Recipes turkey information and recipes page for more turkey recipe information and why not visit the Thanksgiving history and recipes pages for some classic Thanksgiving dishes, including more turkey recipes.

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