Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Turkey Mushroom Burger

Recipe courtesy of Wolfgang Puck

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories