Sprinkle the turkey on both sides with salt and pepper. In a 12-inch nonstick frying pan over medium-high heat, warm 1 tablespoon of the oil. Dredge half the turkey in the flour,. shaking off excess, and add to the frying pan. Cook until just brown, about 2 minutes on each side. Transfer to the platter. Repeat with the remaining turkey, adding more oil to the frying pan if necessary.
Add 1 1/2 tablespoons oil to the same frying pan, and then add the shallot. Saute until fragrant, about 30 seconds. Add the mushrooms, sprinkle lightly with salt and pepper, and saute until the mushroom juices are absorbed, about 4 minutes. Add the Marsala and broth and boil until the juices reduce and thicken slightly, about 8 minutes. Add the thyme and butter and stir until the butter dissolves. Add the turkey and any juices on the platter. Simmer, turning the turkey occasionally, until the sauce thickens slightly, about 3 minutes.
Divide the bulgur among 4 warmed plates. Arrange the turkey atop the bulgur. Spoon the mushrooms and sauce over the turkey and serve right away.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (466g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0.3mg||0 %|
|Sodium 204.5mg||7 %|
|Potassium 512.6mg||13 %|
|Total Carbohydrate 82.1g||24 %|
|Dietary Fiber 13.9g||56 %|
|Sugars, other 68.2g|
|Protein 13.7g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 460
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