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
Broccolini
Bread Chez Edouard

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