Turkey Marsala

This is a little twist on a basic Chicken or Veal Marsala. I can’t remember what ever possessed me to try it with turkey but it sure works well. You can use turkey “filets” (I found them in my grocer’s freezer) or, if you can find them, Turkey Medallions. They look a little like bacon-wrapped filet mignons except its turkey. Every once in awhile I can find them in my big box store and I buy several “sleeves” of them to have in the freezer for those nights when I don’t know what to make for dinner.

Turkey Marsala


  • Turkey filets or turkey medallions. You could probably use turkey burgers in a pinch but I've never tried that.
  • 1 cup chicken broth
  • 1 cup Marsala (Marsala is an Italian desert wine - dry is preferred but I've used sweet when that's all I had)
  • Butter or oil for sauteeing
  • Flour for dredging
  • Salt and pepper
  • Softened butter, 3 tbsp


Lightly season your turkey (these are filets) with salt and pepper.
Dredge them lightly in flour.
Lightly brown in a preheated pan over medium high heat. Each side should only take about 3 minutes, but let the color, not the time be your guide. Brown in batches if you have to, keeping browned filets warm on a plate under tented foil.
When all turkey has been browned, pour off any remaining oil but not any of the bits on the bottom. That's where a lot of the flavor is. Add the Marsala and 1/2 the chicken broth to the pan. You could use turkey broth but turkey is pretty bland by itself, so chicken broth helps with the flavor. Boil the Marsala and broth for a few minutes, stirring to deglaze the pan. Lower the heat and return the turkey to the pan. Cover and simmer over low heat for about 15 minutes, basting occasionally or turning the filets once or twice. Remove the filets to a platter and tent with foil. Add the remaining chicken broth (1/2 C) to the pan and boil for a few minutes. Lower the heat and add the softened butter. Pour the liquid over the turkey and serve.
Serve over pasta or with pasta as a side dish. Ciao, bella.

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