Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Olive oil |
| 1½ pounds | Boned; skinned turkey thigh meat, cut into 1 cubes |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| 3 cups | Sliced onions |
| 1 tablespoon | Chopped garlic |
| 1 pounds | Crimini or button mushrooms; cleaned, quartered |
| 2 tablespoons | Flour |
| 1 cup | Marsala wine |
| 3 cups | Defatted chicken stock |
| 2 tablespoons | Balsamic vinegar; optional |
| 1 cup | Fresh or canned diced tomatoes |
| 2 teaspoons | Grated lemon zest |
| ¼ cup | Chopped parsley |
| \N \N | (or other fresh herbs) |
| \N \N | Buttered egg noodles or Rice pilaf; for serving |
Heat 2 tablespoons of oil in a heavy-bottomed pot. Season turkey liberally with salt and pepper and brown on all sides. Remove turkey and set aside.
Pour off fat and add remaining 2 tablespoons olive oil and add onions, garlic and mushrooms and saute over moderately-high heat until lightly browned. Add flour and cook, stirring for 2 minutes longer. Add turkey, marsala, stock, vinegar, and tomatoes and cook until turkey is tender about 30 to 35 minutes. Stir in lemon zest, parsley and season to taste with salt and pepper. Serve with rice pilaf or buttered egg noodles. This recipe yields 4 to 6 servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9760 broadcast 02-08-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-22-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.