Turkey stewed with mushrooms and marsala

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@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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