If you are following my blog, you are no doubt pretty familiar with most gastronomic terminology, so I’m sure you are familiar with veal (or even chicken), “Marsala.” Tonight, I switched things up a bit and made this classic dish with turkey breast slices. And if you are an avid follower of my blog you know that I posted a similar menu back in August of 2011. The difference here is in the other details of menu.

Turkey Marsala with shallots and mushrooms, served over mustard spaetzle
Bread Chez Edouard