Sauteed Turkey with Tequlia Cream Sauce
Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
vegetable oil
|
|
| 5 ½ | pounds |
turkey cutlets
cut into 1/2 inch strips |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshy ground, to taste |
*
|
| 6 | each |
shallots
minced |
*
|
| 6 | each |
mushrooms, shiitake
or domestic mushrooms, quartered |
*
|
| 1 | cup |
tequila
gold |
* |
| 4 | cups |
chicken broth
|
|
| 2 | cups |
creme fraiche
|
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
white pepper
ground |
|
| 3 | dashes |
red hot pepper sauce
|
*
|
| 1 | x |
spaetzle
|
* |
| 1 | x |
epazote
leaves, chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable oil
|
|
| 2.5 | kg |
turkey cutlets
cut into 1/2 inch strips |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshy ground, to taste |
*
|
| 6 | each |
shallots
minced |
*
|
| 6 | each |
mushrooms, shiitake
or domestic mushrooms, quartered |
*
|
| 237 | ml |
tequila
gold |
* |
| 946 | ml |
chicken broth
|
|
| 473 | ml |
creme fraiche
|
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
white pepper
ground |
|
| 3 | dashes |
red hot pepper sauce
|
*
|
| 1 | x |
spaetzle
|
* |
| 1 | x |
epazote
leaves, chopped |
* |
Directions
Heat 2 tablespoons oil in heavy large skillet over high heat.
Season turkey strips with salt and pepper.
Add to skillet and sauté 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 sauté 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 hot red pepper sauce.
Spoon turkey and sauce over Spaetzle.
Sprinkle with epazote leaves.
