Turkey Marsala With Vegetables Recipes

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.

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.

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.

Steps:

• Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
• In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
• Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

Steps:

• Place carrots and leeks in slow cooker. Brush turkey breast with melted butter. Arrange turkey, then mushrooms, over vegetables. Sprinkle with salt, pepper, and parsley. Pour broth and wine over all. Cover and cook on LOW 6 to 7 hrs. Remove turkey and vegetables with slotted spoon, cover and keep warm. Turn pot on HIGH. Dissolve cornstarch in water. Stir into juices in pot. Cover and cook on HIGH 15 to 20 mins., or until thickened, stirring occasionally. Slice turkey arrange on center of platter with vegetables around edges. Serve with Marsala sauce.