Recipe: Turkey with Mushrooms and Marsala Wine Gravy

This recipe was created by Javier Plascencia Chef/Owner Bracero Cocina de Raíz (San Diego, CA), Finca Altozano (Valle de Guadalupe, B.C.) and Misión 19 (Tijuana, B.C.)

Makes 6-8 servings

Ingredients:
2 tbsps. olive oil
¼ cup finely chopped onion
1 tbsp. finely chopped garlic
½ lb. sliced white mushrooms
4 tbsps. all-purpose flour
½ cup marsala wine
1 cup vegetable stock
½ cup whole milk
2 tbsps. butter
3 sprigs thyme
Zest of ½ an orange
4- 4 oz. turkey cutlets
Salt
Pepper

Directions:
Place a large nonstick skillet over medium heat and add olive oil, onion and thyme. Cook for about 5 minutes, stirring frequently. Add garlic and sliced mushrooms and cook for 5 more minutes. Add marsala wine and salt and pepper to taste and cook for three more minutes. Remove from heat and set aside.

Next, heat a medium-sized saucepan over medium-low heat and add butter. Once butter is melted, add flour and cook for 5 minutes, stirring frequently. Add vegetable stock and milk and stir frequently for approximately 10 minutes, or until mixture thickens into a gravy. Add mushrooms and cook for 5 more minutes. Remove from heat and set aside.

Season turkey cutlets with salt and pepper and sauté on a nonstick skillet, cooking for 2 minutes on each side. Add gravy and cook for 5 more minutes. Add orange zest and serve. Enjoy with a cold glass of milk.