Joe Massaglia Magazine
Facebook Twitter Email Alerts

Back To Recipe Listings

Turkey Breasts with Marsala Sauce (Piedmont)

Meat / Turkey

Ingredients

Amount

Turkey Fillets, cut from the breast......

6

Flour..............................................

 

Butter............................................

1/2 cup

Salt and white pepper......................

 

Marsala Wine..................................

1 cup

White truffle, sliced paper thin...........

1

An 8 pound turkey will give you 8 to 10 good-sized fillets. Flatten them out lightly with a meat bat and dust them with flour.

Heat 6 tablespoons butter and brown the turkey fillets gently on both sides; do not have the heat too high or the butter will burn. Cook the filles for 5 minutes on each side, sprinkle with salt and pepper, and transfer to a heated serving dish. Keep hot in a warm oven.

Stir the butter in a pan, scraping the bottom and sides, and add the marsala. Stir well, then add the remaining butter. Continue to stir an cook over a high heat until the butter has become incorporated into the marsala sauce. Pour the sauce over the turkey fillets and serve immediately, sprinkled with truffle slices, if used.

Serves 6.

Joe Massaglia - Restaurant, Travel and Lodging
Home  |  Restaurants  |  Reviews  |  Lodging & Accommodations  |  Recipes  |  TV Productions  |  On The Air  |  Job Opportunities  |  Equipment For Sale  |  Consulting  |  Contact
© 2016 Joe Massaglia's Table For Two - All Rights Reserved. Web Site Designed By: Square 1 Design | Cape May