Sauteed Turkey With Tequlia Cream Sauce

* Exported from MasterCook *

Sauteed Turkey With Tequlia Cream Sauce

Recipe By : TOO HOT TAMALES SHOW
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons vegetable oil
5 1/2 Pounds turkey cutlets -- cut into 1/2inch
-- 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
1/2 Teaspoon salt
1/4 Teaspoon ground white pepper
3 Dashes Tabasco sauce
Spaetzle (see recipe)
Chopped epazote leaves

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

- - - - - - - - - - - - - - - - - -