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Title: Sauteed Turkey with Tequlia Cream Sauce
Categories: Main
Yield: 6 Servings

4tbVegetable oil
5 1/2lbTurkey cutlets -- cut into
1/2 Inch
  Strips
  Salt -- To Taste
  Pepper (Freshly Ground) --
  To Taste
6 Shallots -- minced
6 Shiitake or domestic
  Mushrooms -- quartered
1cGold tequila
4cChicken stock
2cCreme fraiche
1/2tsSalt
1/4tsGround white pepper
3dsTabasco sauce
  Spaetzle (see recipe)
  Chopped epazote leaves

Heat 2 tablespoons oil in heavy large skillet over high heat. Season turkey strips with salt and pepper. Add to skillet and saute until brown but still pink inside, about 1 minute per side. Using slotted spoon, transfer turkey to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and mushrooms and saute until brown, about 3 minutes. Add tequila and boil until reduced by half. Add chicken stock and boil until reduced by half. Add creme fraiche and simmer until sauce is reduced to sauce consistency. Return turkey to sauce. Stir in salt, white pepper and Tabasco. Spoon turkey and sauce over Spaetzle. Sprinkle with epazote leaves. Yield: 6 servings

Recipe By : TOO HOT TAMALES SHOW

From: Pat Asher Date: Mon, 04 Nov 1996 06:49:33 -0600

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