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    Turkey Marsala- Using Leftovers

    Turkey Marsala- Using Leftovers. Photo by Dawnab

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Dawnab's Note:

    This dish is a way to use leftover turkey but still get that deep flavor that comes from using fresh poultry. Easy, ecconomical and a great was to kick up holiday leftovers, my family begs for it! This is a "not so traditional" made up recipe.

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    Units: US | Metric

    • 2 cups cooked turkey, cubed
    • 1 tablespoon cooked turkey, very finely chopped
    • 1 tablespoon turkey skin, very finely chopped
    • 2 tablespoons bacon fat
    • 1 cup onion, coarsely chopped
    • 1 cup mushroom, sliced
    • 1/2 cup marsala wine
    • 2 cups cream
    • 14 ounces chicken broth (one can)


    1. 1
      Preheat a skillet over med-high heat, add bacon fat, when melted add turkey bits and skin.
    2. 2
      When browned, add mushrooms and onions and saute till lightly browned (keep and eye on it here).
    3. 3
      Add marsala and scrape up the "brown bits" as its reducing. Cook about 2 minutes.
    4. 4
      Add cream and broth, continue to simmer until thickened, add turkey and heat through.
    5. 5
      Serve over noodles or rice or even leftover mashed potatoes, garnish with nutmeg or parsley as desire.

    Ratings & Reviews:

    • on October 15, 2008


      I was wondering what to do with the last of my left-over Thanksgiving turkey and found this recipe suggested in a thread in the Community Cafe. I have never tried any kind of Marsala recipe in the past, so I have nothing to compare this to. I have to admit that I absolutely love your "non-traditional, made-up recipe"! I could not follow the recipe exactly because bacon fat is not something I keep on hand. I substituted olive oil, in keeping with the Italian roots of this recipe. I also added a couple cloves of garlic along with the onion and mushrooms. It was taking too long for the sauce to thicken, so I hurried it along with 1 1/2 Tbsp cornstarch dissolved in an equal amount of Marsala. I adjusted the seasoning at the end with a 1/2 tsp sea salt and freshly ground black pepper, then garnished with freshly grated parmesan and parsley. Delish! This will definitely be made again and again! Thank you Dawnab!

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    • on March 30, 2009


      Fabulous flavor! I too found that it wasn't thickening like I wanted it to but I used a combination of heavy cream and half-and-half so perhaps it really needed ALL the cream to be heavy cream in order to thicken up (like an alfredo sauce would). I thickened it in the end with a bit of flour mixed with some of the cream. (This is the only reason I didn't give it the full five stars.) Took J. Ko's advice and added a touch of fresh chopped parsley and parmesan cheese at the end. Wonderful dinner, great aroma, lots of compliments! Thank you!

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    Nutritional Facts for Turkey Marsala- Using Leftovers

    Serving Size: 1 (336 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 420.9
    Calories from Fat 247
    Total Fat 27.4 g
    Saturated Fat 16.2 g
    Cholesterol 124.9 mg
    Sodium 285.1 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 0.5 g
    Sugars 2.4 g
    Protein 17.9 g

    The following items or measurements are not included:

    turkey skin

    bacon fat

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