Turkey Marsala

Turkey Marsala

I used a wild Turkey Breast for this. Serves 5
Course Main Course
Cuisine French


  • ¼ cup grape seed or vegetable oil
  • 10 turkey cutlets about 2 ounces each at total of 1 + 1/2 lbs.
  • cup flour seasoned with salt and pepper
  • 2 Tbls butter
  • 1 + 1/2 cups sliced button mushrooms
  • 1 cup marsala wine ( not cooking wine)
  • 2 cups rich beef stock


  • Make sure your cutlets are nice and thin , pounding out a little if necessary, then season them with salt and pepper. . In a large sauté pan heat 1/2 of the oil . Dredge the turkey cutlets one at a time into the flour then into the pan . Do this in 2 batches as not to over crowd . Cook each batch quickly, only a minute or so on each side. Remove from pan. Add butter to pan then mushrooms , sauté 2 or 3 minutes . Add wine , and beef stock to pan , bring to boil , then return turkey to pan, heat till bubbling, move cutlets around , flipping over, sauce should thicken , but don’t over cook . .Really good