Turkey Marsala with Rosemary-Mushroom Sauce

This sweet yet savory mushroom sauce works well on not only turkey, but shrimp, chicken, pork, veal and even over your favorite pasta shape for a vegetarian dinner idea.  The sweetness of the sauce comes from Marsala wine and the savory aspect from sauteed shallots, quartered mushrooms, sliced garlic, a touch of stock and woodsy fresh rosemary.  I like to sear whatever protein you are using first to get that nice brown crust on the meat, and then finish the cooking process in the oven so that the protein remains moist and tender on the inside.  Try serving this dinner idea over a serving of creamy Parmesan polenta to round out the northern Italian inspiration.

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Turkey Marsala with Rosemary-Mushroom Sauce

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: medium
  • Recipe type: Entree

Ingredients:

  • (1) Turkey tenderloin–room temp
  • Salt and pepper
  • ½ teaspoon herbes de Provence, optional*
  • Olive oil
  • 1 large shallot, peeled and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 Tablespoon chopped, fresh rosemary
  • 1 cup cremini mushrooms, quartered
  • ¼ cup Marsala wine
  • ¼ cup chicken stock
  • 1 Tablespoon unsalted butter
  • Creamy polenta, for serving

Directions:

  1. Preheat the oven to 350 degrees. Season the turkey tenderloin with ¼ teaspoon of salt and ¼ teaspoon of black pepper; along with the herbes de Provence (if desired). Heat the olive oil in a large non-stick saute pan over medium-high heat. Sear the turkey on both sides, for 5 minutes first, then flipping and cooking 3 more minutes. Remove the turkey from the pan and place it on a rimmed baking sheet. Pour in ½ cup of stock and bake the turkey in the preheated oven until it reaches an internal temp of 165 degrees; this will take 20-25 minutes.
  2. In the same pan that you seared the turkey, heat another 1 Tablespoon of olive oil. Add in the shallots, garlic and chopped rosemary. Season with a pinch of salt and pepper. Saute for 3 minutes; next, add in the quartered mushrooms. Saute an additional 5 minutes. Then, add in the Marsala wine and the remaining ¼ cup of stock. Bring the mixture to a simmer over medium heat, then reduce the temp and cook until the mushrooms are very tender and the sauce has thickened slightly. Add in the butter, allow it to melt, and serve the warm sauce over the sliced turkey tenderloin.

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