Turkey Marsala Using Leftovers
Transform your holiday leftovers into a gourmet delight with this Turkey Marsala recipe, a quick and flavorful dish that breathes new life into cooked turkey. Tender turkey pieces are lightly seared and simmered in a luscious Marsala wine sauce infused with earthy mushrooms, fragrant garlic, and a touch of cream for added richness. Perfectly balanced with a savory blend of chicken or turkey stock, this recipe is both comforting and elegant—a great way to elevate your leftover turkey into a satisfying weeknight meal. Ready in just 35 minutes, it pairs beautifully with pasta or creamy mashed potatoes, making it a crowd-pleasing option for post-holiday dining. Add a sprinkle of fresh parsley for a pop of color and flavor, and enjoy a stress-free recipe that’s as easy as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked turkey (shredded or cubed)
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 8 ounces Mushrooms (sliced)
- 1 cup Dry Marsala wine
- 1 cup Chicken or turkey stock
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 servings Cooked pasta or mashed potatoes (for serving)
Instructions
Heat a large skillet over medium heat and add the olive oil and butter.
While the skillet heats, lightly dust the shredded or cubed turkey with 1 tablespoon of flour to coat evenly. Shake off any excess.
Once the butter is melted and bubbly, add the floured turkey pieces to the skillet. Sear for 2-3 minutes on each side until lightly golden, then remove from the pan and set aside.
In the same skillet, add the sliced mushrooms and cook for 5-7 minutes until browned and softened, stirring occasionally.
Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the remaining 1 tablespoon of flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Deglaze the pan by pouring in the Marsala wine. Scrape up any browned bits from the bottom of the pan and let the wine simmer for 2-3 minutes.
Add the chicken or turkey stock and stir until the mixture is smooth. Simmer for 5 minutes to allow the sauce to reduce slightly.
Stir in the heavy cream. Season the sauce with salt and black pepper to taste.
Return the turkey to the skillet and toss gently to coat in the Marsala sauce. Simmer for 3-4 minutes to heat through.
Garnish with fresh parsley and serve hot over cooked pasta or mashed potatoes.
Nutrition Facts
Calories |
2979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 3600 mg | 156% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 27.5 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 183 mg | 14% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2722 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
