This recipe is based off of an Italian one (called Filetto Di Tacchino con Marsala to be precise). But alas, I did not have any white truffles, which is key I’m led to believe. But this recipe is still is a good one. Both Tara and I were quite pleased with how this came out.
In conisdering this recipe, both Tara and I commented that the turkey breasts could marinate in Marsala wine and sage leaves overnight. If I make this again (and I sense I might), then I would do so.
- 4 Turkey fillets cut from the breast, pounded
- 3 Tablespoons butter
- 16-20 leaves of fresh sage
- 1 cup Marsala wine
- 4 Tablespoons butter (salted)
- salt and pepper to taste
Season the fillets with salt and pepper, and dredge them lightly in flour shaking off the excess. Heat 3 Tablespoons of the butter in a skillet and brown the fillet gently on both sides.
Cook the fillets for 5 minutes on each sides, then transfer to a heated serving dish. Keep warm in oven.
Stir 2 tablespoons of the butter in the pan, scraping the bottom and add the sage, then add the Marsala wine. Stir well, add the remaining butter, stir and cook until all of the butter as been incorporated into the Marsala.
PLate the fillets and spoon the sauce over the fillet. Serve.