Sauteed Turkey with Tequila Cream Sauce on Spaetzle

Updated on 11/10/2007 at 8:57PM EST

I found this recipe when searching for a new way to prepare turkey cutlets. Turkey is a great addition to any diet, but for some reason, I can't seem to think of many ways to prepare it. It's poultry, right? I should be able to use it in just about any poultry recipe.

It was this realization that led me to the recipe herein. It's rich, earthy, and decadent. But it's not hard to make, nor are the ingredients exotic. It's another great entree that makes you feel as if you were dining at a 4-star restaurant; highly recommended.

Preparation

Heat 2 tablespoons of vegetable oil in a 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. Transfer turkey to a platter to rest.

Heat the remaining 2 tablespoons of vegetable oil in the 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 the sauce is reduced to a sauce consistency.

Add turkey to the sauce. Stir in salt, white pepper and Tabasco. Simmer for a few minutes to finish the turkey. Spoon the turkey and sauce over Spaetzle. Sprinkle with chopped cilantro leaves.

Ingredients

4 tbsp vegetable oil
1½ pounds turkey cutlets, cut into ½ 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
½ tsp sea salt
¼ tsp ground white pepper
3 dashes Tabasco sauce
Spaetzle (see recipe below)
½ cup Chopped cilantro leaves

Spaetzle Preparation

Bring a large pot of water to a boil, and then reduce to simmer.

Mix eggs, egg yolks and cream in a bowl. Add the remaining ingredients and mix until moist.

Hold a large-holed slotted spoon over simmering water and push about ¼ cup of the dough at a time through the holes to make dumplings. Gently simmer until cooked through; about 2 to 3 minutes.

Remove with a slotted spoon. Transfer to a large bowl. Repeat until all dough is cooked.

Spaetzle Ingredients

2 eggs
2 egg yolks
½ cup heavy cream
1 cup all purpose flour
½ teaspoon salt
¼ teaspoon ground white pepper
¼ teaspoon freshly grated nutmeg