Turkey Marsala

Ingredients

• 907 gturkey breast cutlets (turkey tenders or chicken breasts)
• 113 gbacon
• 227 gsliced mushrooms
• 113 gonion
• 2–3 cloves (5 g)garlic
• 10 mlgarlic and herb seasoning blend (or your favourite)
• to tastesalt
• 60 ml (¼ cup)olive oil (or half bacon grease and half olive oil)
• 240 ml (1 cup)chicken broth
• 60 ml (¼ cup)dry Marsala wine
• 30 ml (2 tablespoons)lemon juice
• 2 teaspoonscornflour or arrowroot powder

Instructions

1. 1

   Cook the bacon

   Set a large pan over a medium heat. While it warms, chop the bacon. Add 15 ml (1 tablespoon) of oil and cook the bacon until crisp. Lift it out and leave the bacon grease in the pan.

2. 2

   Brown the mushrooms

   Spread the mushrooms in a single layer in the pan and brown them. Meanwhile, pat the turkey tenders or chicken breast dry with kitchen paper, slice lengthways, and season both sides with the garlic and herb blend and salt, stacking the pieces on a plate. Turn the mushrooms to brown the other side, adding more oil if needed.

3. 3

   Pound the cutlets

   Working one at a time, put the sliced cutlets in a plastic bag and pound them to an even thickness.

4. 4

   Cook the turkey

   Take the mushrooms out of the pan. Brown the turkey cutlets on both sides in two or three batches, adding more oil as needed, and cook them through. Transfer the turkey to a serving plate and cover loosely with foil to keep it warm.

5. 5

   Soften the aromatics

   While the first batch of turkey cooks, slice the onion and garlic. Once all the turkey is cooked, add the onion and garlic to the pan with 60 ml (¼ cup) of the broth. Scrape up the browned bits from the pan and sauté until the onion and garlic are nearly soft.

6. 6

   Finish the sauce

   Stir in the bacon and mushrooms, then add the remaining broth, Marsala wine and lemon juice. Bring the sauce to the boil, then lower the heat to a simmer. Mix 2 teaspoons of cornflour or arrowroot with 2 teaspoons of water to make a slurry; stir it into the pan and simmer until the sauce reaches your preferred thickness. Adjust the seasoning: extra lemon adds brightness, salt brings out the flavours, and pepper gives an earthy bite.

7. 7

   Serve the turkey

   Pour the contents of the pan over the turkey and serve. The recipe serves 6.

What is Turkey Marsala?

Marsala dishes are Italian-American preparations named for Marsala, the Sicilian wine used in their sauce. Chicken and veal are familiar choices, while this version uses turkey cutlets with bacon, mushrooms and aromatics.

The method builds flavour in the same pan: browned meat and mushrooms leave savoury bits behind, which are lifted into the wine-and-broth sauce. Lemon juice adds a bright note to balance the rich ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 374 calories, 40g protein, 5g carbs, 21g fat.

The turkey supplies most of the protein, while the Marsala wine, broth, vegetables and cornflour contribute a smaller amount of carbohydrate. Bacon and olive oil are the main sources of fat. Pair a serving with plenty of vegetables and, if you like, a modest portion of potatoes or bread.

Choosing and preparing the turkey

Cutlets: Turkey breast cutlets are convenient, but turkey tenders or chicken breasts can also be used as directed. Slice lengthways, then pound the pieces to an even thickness so they cook consistently.

Seasoning: The garlic and herb blend and salt go on both sides before cooking. Season the pieces while they are on the plate, then cook them in batches rather than crowding the pan.

Build flavour in the pan

Bacon: Crisp it first, then take it out while keeping the rendered grease in the pan. The bacon goes back into the sauce later, so it adds flavour without cooking all the way through in the sauce.

Mushrooms: Brown them in a single layer and turn them to colour the other side. If the pan looks dry, add oil as the recipe directs.

Make a smooth sauce

Browned bits: Once the turkey is cooked, the onion and garlic soften in the same pan. Adding the first 60 ml of broth helps loosen the browned pieces from the base.

Thickening: Stir the cornflour or arrowroot with water before adding it, then simmer the sauce until it is as thick as you like. Add the slurry gradually if you prefer a looser sauce.

Check the texture and seasoning

Turkey: The cutlets should be cooked through and browned on both sides. Keeping their thickness even helps avoid thinner pieces drying out while thicker ones finish cooking.

Sauce: Taste it after thickening. The recipe suggests adjusting with lemon for brightness, salt to lift the flavours, or pepper for an earthy edge.

Timing and serving

The recipe takes 30 minutes in total, with the pan work divided between crisping bacon, browning mushrooms and cooking the cutlets in batches. Slice the onion and garlic while the first turkey batch cooks, as directed, to make good use of that time.

Serve the sauce over the turkey so each portion gets bacon, mushrooms and the Marsala mixture. A simple green vegetable or salad makes a fresh side, while potatoes or bread can help catch any extra sauce.

Recipe notes & tips

• Pat the turkey dry before seasoning so its surface is ready to brown.
• Brown the mushrooms in a single layer, working in batches if the pan is crowded.
• Pound the cutlets to an even thickness for more consistent cooking.
• Keep the cooked turkey loosely covered with foil while you finish the sauce.
• Mix the cornflour or arrowroot with water before stirring it into the pan.
• Taste the finished sauce before serving and adjust the lemon, salt or pepper.

Variations

• Use chicken: Swap in chicken breast as suggested, slicing and pounding it evenly.
• Choose arrowroot: Use arrowroot powder instead of cornflour to thicken the sauce.
• Change the oil: Use a mixture of bacon grease and olive oil as the ingredient list suggests.
• Add more lemon: Stir in extra lemon juice at the end for a brighter-tasting sauce.
• Serve with greens: Add a simple green vegetable alongside the turkey for a fresh contrast.

Common mistakes to avoid

• Crowding the mushrooms: They may not brown evenly; arrange them in a single layer and cook in batches if needed.
• Uneven cutlets: Thick and thin parts cook at different rates; pound each piece to an even thickness.
• Skipping the pan scrape: The browned bits add flavour to the sauce; loosen them with the first portion of broth.
• Adding dry cornflour: It can form lumps; mix it with water into a slurry before stirring it into the pan.
• Over-thickening the sauce: Simmer only until it reaches your preferred consistency, checking as it cooks.
• Leaving turkey uncovered: It can cool while the sauce is made; cover it loosely with foil as directed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot throughout, adding a splash of broth if the sauce has thickened; avoid boiling the turkey for a long time.

Frequently asked questions