Recipe courtesy of Mary Sue Milliken and Susan Feniger

Sauteed Turkey with Tequila Cream Sauce

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  • Level: Easy
  • Yield: 6 servings
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4 tablespoons vegetable oil

1 1/2 pounds turkey cutlets, cut into 1/2 inch strips

Salt and freshly ground pepper 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


  1. 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.
  2. 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.
  3. Spoon turkey and sauce over Spaetzle. Sprinkle with epazote leaves.