Turkey With Mushrooms And Marsala
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Poultry | 4 | Servings |
INGREDIENTS
| Sliced mushrooms | ||
| Butter or olive oil for | ||
| sauteing | ||
| Gravy | ||
| Marsala wine to taste | ||
| Cooked turkey |
INSTRUCTIONS
You are probably just as good as I am at thinking up ways to use leftovers, but I really do like this simple but flavorful solution to using turkey "again." Saut the mushrooms in butter or olive oil. Cook them just until they begin to brown. You need a hot pan for this. Add a bit of gravy and the Marsala to taste. You can use either sweet or dry wine, according to your family's preference. Add the leftover turkey and heat. This is good over toast, rice, noodles, fingers, and so on. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1229
Calories From Fat: 885
Total Fat: 99.8g
Cholesterol: 407.7mg
Sodium: 3444.1mg
Potassium: 88.2mg
Carbohydrates: 10g
Fiber: <1g
Sugar: <1g
Protein: 77.8g