Wish Upon A Dish: Turkey Marsala Tetrazzini

February 25, 2011

Turkey Marsala Tetrazzini

I would say this dish was a combination of a traditional Tetrazzini and a alla Marsala.

I did not want a heavy cream sauce so I lightened it up with Marsala wine.

I did not use spaghetti, I broke up strands of fettuccine instead.

I added red peppers instead of peas and no way was I adding a can of condensed soup.

Although it has 1/4 cup of cream and a roux made with butter, this is a way better for you version but has all the creaminess (thanks to pureed cottage cheese) and savory (thanks to herbs de Provence and the Marsala wine) you want in a sauce.

Turkey Marsala Tetrazzini
serves 4
* 1 pound turkey cutlets
* salt & pepper
* Herbs de Provence
* 1 package button mushrooms, sliced
* 1 package Shiitake mushrooms, sliced
* 1/2 cup Marsala wine
* 1/2 cup pureed cottage cheese
* 1/4 cup creme fraiche
* 2 tablespoons grated cheese of choice
* 2 teaspoons fresh tarragon, minced
* butter and olive oil
* 1/4 cup red pepper, chopped
* 1/2 onion, chopped
* 12 fettuccine strands, broken into 2" pieces

1. Heat olive oil and butter in fry pan. Sprinkle cutlets on both sides with salt, pepper and herbs de Provence. Saute in fry pan for 1 minute on med-high. Remove to a 9x13" Pyrex.
2. Saute onions, peppers and mushrooms in same pan until golden brown, adding more oil if needed.
3. Deglaze with wine. Add creme fraiche, cottage cheese and 1 cup water. Bring to a simmer, add the pasta and stir for 3-4 minutes until they start to soften. Add tarragon, check for seasoning, cover with lid, lower heat and gently simmer for 10 minutes.
4. Top cutlets with sauce and cover with foil. Bake for 35-40 minutes on 325F.
5. Remove and serve.

Baked in one casserole (yes, even the pasta went in dry) this came together in 30 minutes and will gently bake in a 325F oven and will be bubbly hot when The Nudge gets home.

I would have served this with a salad but I had no time to make one.

Review: This was wonderful. The Nudge could not believe it was turkey, it was so tender. I would make this again when they have a good deal on mushrooms (usually around Easter).

No comments :