Archive

Posts Tagged ‘wine and turkey’

Red and White Wine Turkey Sauce

November 22nd, 2011 No comments

He prefers red wine, she prefers white, and their daughter likes some of both.  Now, they are coming over for Thanksgiving dinner.  You wanted to make a delicious wine sauce to accompany your turkey, but now you just don’t know which to make: red or white?  Never fear!  With this easy recipe, red lovers, white lovers, and those who enjoy both will all be delighted.

First of all, you’re going to make two different sauces–one with white wine, one with red.  These sauces can be served separately, or combined to form an intriguing red-white sauce!  (Excited yet?)

A Roast Thanksgiving Turkey

A Thanksgiving Turkey (photo by Gregory Kohs)

Here’s what you’ll need:

  • 1/2 cup red wine (on the drier side)
  • 1/2 cup white wine (dry or sweet)
  • 1 chicken bouillon cube
  • 4 ounces chicken stock
  • 1 1/2 tablespoon chopped chives
  • 1/3 cup heavy cream
  • 1/8 cup unsalted butter

Put the red wine, butter, and chicken stock in a pan and simmer on low for 12-14 minutes.  Now, into another pan, put the white wine and chicken bouillon cube.  Heat over low for 6-7 minutes, then stir the heavy cream and chives into your white sauce.  Continue to heat 2-3 more minutes, stirring occasionally.  Voilà!  Once your turkey is ready, ask each guest’s preference before pouring the red or white sauce over it while serving.  And for guests looking for a real treat, pour both sauces over the bird.  Enjoy!

Marsala Wine Sauce and Turkey Cutlets

October 4th, 2011 No comments

A few years ago, I was offered plain turkey cutlets at a dinner.  (The bland poultry was less-than impressive!) After giving them a second try, however, this time dressing them up with this delicious sauce, I discovered that they can easily make a satisfying entree.

A bottle of Marsala wine, courtesy of Wikipedia

Here’s what you’ll need:

  • 4 Turkey Cutlets
  • 1/3 Cup Marsala Wine
  • 3-4 Tbsp. Flour
  • 2 Tbsp. Olive Oil
  • 1/2 Tsp. Black Pepper
  • 1/2 Tsp. Salt
  • 2 Tsp. Minced Garlic
  • 1/3 Cup Chicken Broth
  • 2 Tsp. Fresh Chopped Rosemary
  • 2 Tbsp. Fresh Chopped Parsley

On a large plate, mix the flour and pepper.  “Dunk” the cutlets in this mixture until they are covered completely with the flour and pepper mix.  Heat the olive oil over medium heat in a large pan.  Add the cutlets, cooking each side for about 3 minutes.  Next, move the cutlets to a plate, and stir the garlic into the hot pan, sautéing it for 2 minutes.  Then, add the wine and chicken broth.  Cook on medium for about 4 minutes; some of the wine and broth will evaporate.  Add the rosemary and salt to the pan.  Put the 4 cutlets back into the pan, and cover them with the sauce.  Reduce heat, cover, and simmer until the meat reaches an internal temperature of 165 degrees (usually in 2-4 minutes.)  Place the cutlets on clean serving dishes, cover with sauce, and top with parsley.  Enjoy!  For extra flavor, consider adding 8 ounces of sliced mushrooms or 1/2 cup of sliced scallions to the pan when you add the garlic.