Fettuccine With Turkey And Brandied Mushrooms Recipes

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FETTUCCINE WITH MUSHROOMS

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 13



Fettuccine with Mushrooms image

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
  • Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
  • Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.

Salt
1 pound fettuccine
1/4 cup extra-virgin olive oil
1 1/4 pounds mixed mushrooms, thinly sliced
2 to 3 garlic cloves, chopped
3 tablespoons chopped fresh thyme leaves
2 tablespoons thinly sliced fresh sage leaves or 2 teaspoons rubbed or ground dried sage
Freshly ground black pepper
Freshly grated nutmeg
1/2 cup Marsala or dry white wine
1/2 cup cream or 1 cup fresh ricotta
A generous handful fresh flat-leaf parsley, finely chopped
A generous handful grated Pecorino Romano

FETTUCCINE WITH TURKEY AND BRANDIED MUSHROOMS

A hint of brandy flavors for the sautéed mushrooms. You might use port or sherry. For a special treat, try an assortment of wild mushrooms.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Fettuccine With Turkey and Brandied Mushrooms image

Steps:

  • In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoons each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool and then cut them into thin strips.
  • Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoons of the salt, and the remaining 1/4 teaspoons pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.
  • In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoons salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with parsley.
  • A single side dish of boiled or sautéed green beans is all that's needed.

Nutrition Facts : Calories 574.7, Fat 19.8, SaturatedFat 8.9, Cholesterol 151.6, Sodium 883, Carbohydrate 46.3, Fiber 3.4, Sugar 3.2, Protein 40.1

1 tablespoon cooking oil
1 lb turkey cutlets (about 3)
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 tablespoons butter
2 scallions, white bulbs and green tops chopped separately
1 lb mushroom, cut into thin slices
1/3 cup brandy
1 cup canned low sodium chicken broth or 1 cup homemade stock
1/2 lb . fettuccine
1/4 cup heavy cream
2 tablespoons fresh parsley, chopped

TURKEY FETTUCCINE SKILLET

I came up with this simple dish as a way to use leftover turkey after Thanksgiving and Christmas dinners. My children really enjoy it. -Kari Johnston, Marwayne, Alberta

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14



Turkey Fettuccine Skillet image

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. Bring to a boil. , Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted. , Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 361 calories, Fat 7g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 343mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

8 ounces uncooked fettuccine
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 teaspoon canola oil
1 cup sliced fresh mushrooms
2 cups fat-free milk
1 teaspoon salt-free seasoning blend
1/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup fat-free half-and-half
1/3 cup grated Parmesan cheese
3 cups cubed cooked turkey breast
3/4 cup shredded part-skim mozzarella cheese

FETTUCCINE WITH TURKEY AND BRANDIED MUSHROOMS

Yield 4 people

Number Of Ingredients 12



FETTUCCINE WITH TURKEY AND BRANDIED MUSHROOMS image

Steps:

  • In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoon each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool, and then cut them into thin strips. Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoon salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with the parsley. Menu Suggestion A simple side dish of boiled or sautéed green beans is all that's needed.

1 tablespoon cooking oil
1 pound turkey cutlets (about 3)
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
2 tablespoons butter
2 scallions, white bulbs and green tops chopped separately
1 pound mushrooms, cut into thin slices
1/3 cup brandy
1 cup canned low-sodium chicken broth or homemade stock
1/2 pound fettuccine
1/4 cup heavy cream
2 tablespoons chopped fresh parsley

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