Sauteed Turkey With Tequila Cream Sauce

Recipe Ingredients

4 tablespoons	60ml	Vegetable oil
1 1/2 lbs	681g / 24oz	Turkey cutlets - cut 1/2" strips
		Salt - to taste
		Freshly-ground white pepper - to taste
6		Shallots - minced
6		Shiitake or domestic mushrooms - quartered
1 cup	237ml	Gold tequila
4 cups	948ml	Chicken stock
2 cups	474ml	Creme fraiche
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
3		Tabasco sauce
		Spaetzle - see * Note
		Chopped epazote leaves

Recipe Instructions

* Note: See the "Spaetzle" recipe which is included in this collection.

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 sauce.

Spoon turkey and sauce over Spaetzle. Sprinkle with epazote leaves.

This recipe yields 6 servings

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6307 broadcast 10-25 1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.