Recipe by Dawnab
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.
Top Review by J. Ko
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!
- 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)
- 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.