Classic Turned Turkey
Posted: Friday, Mar. 28, 2014
Chef Troy Gagliardo
"Chef Troy" Gagliardo hosts a weekly cooking segment called "Tuesdays with Troy" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at email@example.com. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.
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 doesnt 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 Charlottes 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
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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