Title: Turkey Stewed with Mushrooms & Marsala
Categories: Turkey Main
Yield: 6 Servings
| | | 4 TB olive oil |
| 1 1/2 | lb | Boned and skinned turkey |
| : | - | thigh meat, cut into |
| : | - | 1" cubes |
| : | s | alt and pepper |
| | 3 c | sliced onions |
| 1 | TB c | hopped garlic |
| 1 | LB c | rimini or button mushrooms, |
| : | - | cleaned and quartered |
| 2 | TB f | lour |
| | 1 c | Marsala wine |
| | 3 c | defatted chicken stock |
| 2 | TB b | alsamic vinegar |
| | 1 c | fresh or canned diced |
| | -t | omatoes |
| 2 | TS g | rated lemon zest |
| 1 | /4 c | chopped parsley or other |
| | -f | resh herbs |
Heat 2 TBSP of olive 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 TBSP oil and add onions, garlic and
mushrooms. Saute over moderately high heat until lightly browned. Add flour
and cook, stirring for 2 minutes longer. Add turkey, Marsala, stock,
vinegar and tomatoes. 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.