Kathie Lee Giffords Turkey Marsala Recipes

TURKEY MARSALA- USING LEFTOVERS

Steps:

• Preheat a skillet over med-high heat, add bacon fat, when melted add turkey bits and skin.
• When browned, add mushrooms and onions and saute till lightly browned (keep and eye on it here).
• Add marsala and scrape up the "brown bits" as its reducing. Cook about 2 minutes.
• Add cream and broth, continue to simmer until thickened, add turkey and heat through.
• Serve over noodles or rice or even leftover mashed potatoes, garnish with nutmeg or parsley as desire.

TURKEY MARSALA

Steps:

• Cut tenderloins in half and flatten to 3/4-in. thickness. In a large resealable plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey and shake to coat.
• In a large nonstick skillet, cook turkey in oil over medium heat for 7-8 minutes on each side or until juices run clear. Remove and keep warm.
• In the same skillet, saute mushrooms in butter for 4 minutes or until tender. Stir in the broth and wine or broth mixture. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey.

KATHIE LEE GIFFORD'S TURKEY MARSALA

Steps:

• Sprinkle cutlets with salt, pepper and paprika.
• Mix flour and parmesan and dust cutlets.
• Combine oil and butter in a skillet.
• Add meat.
• Sprinkle garlic salt on cutlets.
• Cook meat until no longer pink.
• Remove cutlets and keep warm.
• Add wine and lemon juice to pan; deglaze.
• Serve over cutlets; garnish with lemon wedges.

KATHIE LEE GIFFORD'S CHICKEN AND BROCCOLI DIVINE

Steps:

• In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
• Place shredded chicken into a 13X9 glass pan that has been well-buttered.
• Place cooked and drained broccoli over the chicken.
• Pour soup mixture over the chicken and broccoli to cover.
• Sprinkle generously with the cornflake crumbs.
• Bake at 350 for 40 minutes.
• Let sit 10-15 minutes.
• This is very filling and a little goes a long way.

TURKEY MARSALA

Steps:

• Dip cutlets in milk and then flour.
• Saute garlic, shallots, and mushrooms in the butter and oil.
• Set aside garlic, shallots and mushrooms.
• Cook turkey cutlets till brown.
• Add Marsala, chicken broth and rosemary.
• Add a dash of pepper and salt to taste.
• Serve when ready.

CHOCOLATE CHIP CHEESE BALL

Steps:

• Beat softened cream cheese, butter, and vanilla until creamy.
• Slowly add sugars until blended.
• Stir in chocolate chips.
• Place mixture onto a piece of plastic wrap and form into a ball.
• Refrigerate for 1 hour.
• Roll ball in pecans.
• Serve with chocolate graham crackers.