**Kathie Lee Gifford's Turkey Marsala: A Culinary Symphony of Italian Flavors**
Indulge in a delightful culinary journey with Kathie Lee Gifford's Turkey Marsala, a dish that masterfully blends the rich traditions of Italian cuisine with the versatility of turkey. This exquisite recipe captivates the senses with its symphony of flavors, showcasing tender turkey enveloped in a luscious Marsala wine sauce, complemented by sautéed mushrooms, aromatic herbs, and a touch of cream. As you delve into this culinary masterpiece, each bite promises a harmonious balance of savory, tangy, and earthy notes, leaving you craving more. Discover the secrets behind this delectable dish and treat your taste buds to an unforgettable experience.
**Bonus Recipes: A Gastronomic Expedition**
In addition to the tantalizing Turkey Marsala, this comprehensive article offers a treasure trove of culinary gems. Embark on a culinary adventure with delightful recipes like Turkey Marsala Meatballs, Turkey Marsala Soup, and Turkey Marsala Stuffed Shells. Each recipe promises a unique culinary experience, showcasing the versatility of turkey and the boundless possibilities of Marsala wine. Whether you're a seasoned chef or a novice cook, these recipes will guide you effortlessly through the culinary process, ensuring success in your kitchen endeavors.
KATHIE LEE GIFFORD'S TURKEY MARSALA
Make and share this Kathie Lee Gifford's Turkey Marsala recipe from Food.com.
Provided by Lennie
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle cutlets with salt, pepper and paprika.
- Mix flour and parmesan and dust cutlets.
- Combine oil and butter in a skillet.
- Add meat.
- Sprinkle garlic salt on cutlets.
- Cook meat until no longer pink.
- Remove cutlets and keep warm.
- Add wine and lemon juice to pan; deglaze.
- Serve over cutlets; garnish with lemon wedges.
KATHIE LEE GIFFORD'S CHICKEN AND BROCCOLI DIVINE
a favorite recipe of her kids, she made this on the show years ago - and it IS incredibly good!! i used to freeze portions for later...
Provided by carrie sheridan
Categories One Dish Meal
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
- Place shredded chicken into a 13X9 glass pan that has been well-buttered.
- Place cooked and drained broccoli over the chicken.
- Pour soup mixture over the chicken and broccoli to cover.
- Sprinkle generously with the cornflake crumbs.
- Bake at 350 for 40 minutes.
- Let sit 10-15 minutes.
- This is very filling and a little goes a long way.
TURKEY MARSALA- USING LEFTOVERS
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.
Provided by Dawnab
Categories Poultry
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 420.9, Fat 27.5, SaturatedFat 16.2, Cholesterol 125, Sodium 285.1, Carbohydrate 8.2, Fiber 0.6, Sugar 2.4, Protein 18
TURKEY MARSALA
Make and share this Turkey Marsala recipe from Food.com.
Provided by looneytunesfan
Categories Turkey Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tenderloins in half and flatten to 3/4-in. thickness. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey and shake to coat.
- In a large nonstick skillet, cook turkey in oil over medium heat for 7-8 minutes on each side or until juices run clear. Remove and keep warm.
- In the same skillet, saute mushrooms in butter for 4 minutes or until tender. Stir in the broth and wine or broth mixture. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.
Nutrition Facts : Calories 384.9, Fat 7.6, SaturatedFat 2.7, Cholesterol 96.2, Sodium 400.7, Carbohydrate 12.5, Fiber 0.8, Sugar 2.2, Protein 38.5
KATHIE LEE GIFFORD'S PECAN TARTS
if you want a surefire hit... these take a little more time to make - in mini muffin tins...but you canNOT stop eating them and they disappear at any party in a flash! This Is A Labor of Love to make individual mini tarts [make it much faster by making a pan's worth and cutting into squares like brownies]- but everyone asks for the recipe NOW... a pretty easy way to spread more joy in the world... EVERYONE loves them - even if they don't like nuts... OR pecan pie!
Provided by carrie sheridan
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- FOR THE CRUST:.
- Cream together the softened butter and cream cheese.
- Add the flour and beat well.
- Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
- Refrigerate in pans overnight.
- FOR THE FILLING:.
- Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
- To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
- Then fill each shell to 2/3 full with pecan mixture.
- Bake at 350º for 25 minutes.
- Let cool.
- Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.
Nutrition Facts : Calories 115.4, Fat 7.5, SaturatedFat 3.5, Cholesterol 22.9, Sodium 67.7, Carbohydrate 11.1, Fiber 0.4, Sugar 6.8, Protein 1.3
Tips:
- Use a good quality Marsala wine for the best flavor. A dry or semi-dry Marsala is recommended.
- If you don't have Marsala wine, you can substitute another dry white wine. However, the flavor of the dish will be slightly different.
- Make sure the turkey is cooked through before adding the Marsala wine. Otherwise, the alcohol will not cook off and the dish will be too strong.
- Serve the turkey Marsala with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
- To make the dish ahead of time, cook the turkey and the sauce separately. Then, combine them and reheat before serving.
Conclusion:
Turkey Marsala is a delicious and easy-to-make dish that is perfect for a special occasion. The combination of turkey, mushrooms, and Marsala wine creates a flavorful and elegant dish that is sure to impress your guests. So next time you're looking for a special dish to serve, give Turkey Marsala a try. You won't be disappointed.
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