Make turkey Marsala special with chanterelles
When talking turkey, duck has long been my recommendation for holiday meals hosting four or fewer diners.
A whole, roasted duck is plenty celebratory, particularly because it provides delicious rendered fat for other dishes. And duck breast is easy, yet elegant. Both items are widely available in grocers’ frozen meat sections.
But an even easier approach to Thanksgiving for a couple of people is this method for turkey Marsala, which would constitute special-occasion fare with the season’s wild chanterelles. The creamy sauce, a substitute for gravy with a fraction of the fat, would pair equally well with mashed or roasted potatoes, noodles or even wild rice, a true American food.
An Oregon wine is the pairing that Tribune News Service suggested for this dish. If you can, track down J. Christopher Lia’s Vineyard Pinot Noir, Chehalem Mountains, Willamette Valley. The 2014 vintage, with its notes of dark berries and a savory dried-herb character of thyme, oregano and rosemary, would complement the earthy, nutty flavors of the Marsala and mushrooms. Also, the wine’s fine but not overbearing tannins will help cut the dish’s richness.
Pound 4 turkey cutlets (1 1/2 pounds total) until very thin. Coat in flour; season with salt and pepper.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook turkey, turning once, until golden brown and cooked through. Remove from skillet; keep warm.
Melt 2 tablespoons butter in skillet. Add 2 cups sliced mushrooms; cook until softened. Stir in 1/2 cup each: chicken broth and Marsala; cook over high heat until reduced by half. Stir in 1 tablespoon lemon juice. Return turkey to pan; coat with mushrooms and sauce.
Makes 4 servings.