Sauteed turkey with tequlia cream sauce

6 Servings

Ingredients

Quantity Ingredient
4 tablespoons Vegetable oil
5½ pounds Turkey cutlets; cut into 1/2 inch Strips
Salt; To Taste
Pepper (Freshly Ground); To Taste
6 Shallots; minced
6 Shiitake or domestic mushrooms; quartered
1 cup Gold tequila
4 cups Chicken stock
2 cups Creme fraiche
½ teaspoon Salt
¼ teaspoon Ground white pepper
3 dashes Tabasco sauce
Spaetzle (see recipe)
Chopped epazote leaves

Directions

Heat 2 tablespoons oil in heavy large skillet over high heat. Season turkey strips with salt and pepper. Add to skillet and saute 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 saute 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 Tabasco. Spoon turkey and sauce over Spaetzle. Sprinkle with epazote leaves. Yield: 6 servings

Recipe By : TOO HOT TAMALES SHOW Posted to MC-Recipe Digest V1 #277 Date: Mon, 04 Nov 1996 06:49:33 -0600 From: Pat Asher <asher@...>

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