Sunday, February 27, 2011

Fettuccine with Turkey and Brandied Mushrooms

I saw this dish online and just knew that I needed to make it right away. And let me tell you - this dish is ABSOLUTELY AMAZING!!! We make pasta dishes a lot, combining chicken, beef or sausage with a diverse array of vegetables and we really love experimenting with different flavors and sauces as well. I must say, when I saw this dish, it seemed like a few of the dishes I'd done before, just with ingredients we had around the kitchen. But I just had a feeling it would be incredible with brandied mushrooms and turkey. To be completely honest, I was blown away. This dish was totally awesome! I absolutely love turkey, all year round! This dish would really be an excellent option for that leftover turkey from Thanksgiving. Bookmark this post for that week :) I know I will!!!

If I had to do this dish over, we'd probably grill the turkey to give it a little more of an intense flavor, but as it was, it was still delicious. I usually doubt recipes and add a few spices and alterations, but I followed this recipe and changed it only by adding minced garlic to the mushrooms and it was PERFECT! If you like anything pasta, definitely make this dish and you will not regret it! The website said to pair the pasta with a rich, oaky, Chardonnay, but we did not. We wanted a red Zinfandel instead, and it went incredibly well with the turkey.

Fettuccine with Turkey and Brandied Mushrooms


1 tbsp cooking oil
1 pound turkey cutlets (about 3) – we used turkey breast
1 ¼ tsp salt
1 ½ tsp ground black pepper
2 tbsp butter
2 scallions, white bulbs and green tops chopped separately
1 pound mushrooms, cut into thin slices
1/3 cup brandy
1 cup low-sodium chicken broth
½ pound fettuccine
¼ cup heavy cream
2 tbsp chopped fresh parsley 

  1. 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.
  2. 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.
  3. 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.

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