December 2014

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Richad Rudisill -

Classic Turned Turkey

Posted: Friday, Mar. 28, 2014

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Chef Troy Gagliardo

Chef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including designing and developing his all-grilled restaurant concepts, a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers and competed in the Iron Fork competition both years. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season.For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple approach directed toward the home-cook/viewer.His feature on Rising began in August of 2007, and since has become the most anticipated part of the show. During that time Troy has prepare over one thousand of his creative original recipes live on-air and has made several cooking appearances on the night time show, WCCB News Edge. Chef Troy teamed up with The Fresh Market as a sponsor for “Troy’s Everyday Eats" in April of 2011. Troy shops each week at The Fresh Market for the ingredients used on the show, he says, "The Fresh Market sponsorship is something I have pursued for a long time. I love shopping at their markets because everything is always so fresh. They have a large variety of organic and sustainable food options. As a consumer and chef, I couldn't ask for anything more". Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.

Oh the classic chicken marsala. It is one of those dishes that is pure soul satisfying comfort. Which is usually means a heavy dish. Typically it is made with lots of butter and served with a heaping portion of fettuccini alfredo. Well, here is a version that uses little butter, and is perfect with a kale salad.

Doing the ole’ switch-a-roo replacing the chicken with a whole boneless turkey breast it will feed an entire family all in one pop. Turkey doesn’t make this dish lighter in calories but does give a lighter feel and appearance to the finished dish.

After seasoning, lightly dust turkey breast with flour, shake off excess and sear in olive oil until deep golden brown on both sides. Remove turkey, add onions/mushrooms, cook to soften. Add turkey back to pan with dry marsala wine and pop the whole thing in the oven to roast.

Simply as that, to finish the sauce, simply remove turkey to a plate to rest, swirl in a touch of butter and you have the lightest, simplest marsala sauce you will ever have. Sliced turkey, pile high, top with sauce and enjoy!

For more great recipes visit www.cheftroy.net and watch Chef Troy every Tuesday morning on WCCB Charlotte’s News Rising.

Turkey Portabella Mushroom Marsala

• 1 Each-Turkey Breast-boneless skinless
• To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
• To Dust-All Purpose Flour
• 3 Tablespoons-Olive Oil
• 1 Cup-White Onion-halved and sliced thin
• 3 Cups-Portabella Mushroom-about three medium size, sliced ¼” thick
• ¾ Cup-Dry Marsala Wine
• 2 Tablespoons-Unsalted Butter

Directions
1. Preheat oven to 325 degrees.
2. Melt 3 tablespoons of butter in an oven safe skillet over medium high heat.
3. Season with salt/pepper/crushed red, dredge in flour, patting on to evenly coat entire breast.
4. Add oil to butter, swirl to incorporate and add turkey to pan.
5. Leave turkey to brown, gently shaking pan occasionally to loose from pan, 2-3 minutes.
6. Carefully flip turkey and brown other side, 2-3 minutes and remove from pan to a plate.
7. Add 1 tablespoon of butter, onion/mushroom and cook until softened, 3-5 minutes.
8. Add marsala, stir to incorporate, top with turkey, any juices from plate and place in oven.
9. Place in oven and cook until just cooked through with an internal temperature of 155 degrees.
10. Remove from oven, place turkey on cutting board and pan on burner over medium heat.
11. Add remaining 1 tablespoon of butter, swirl to melt into sauce and turn off heat.
12. Slice turkey, place in individual plates of a serving platter and top with sauce.

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