Turkey Marsala- Using Leftovers

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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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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