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Turkey Marsala over mashed potatoes

Turkey with Marsala Sauce

This Turkey with homemade marsala sauce turns your holiday leftovers into an Italian inspired entree that is perfect for any day of the week.
Course Main
Cuisine Italian
Keyword marsala sauce, marsala wine sauce
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 350kcal
Author Kat Jeter & Melinda Caldwell


  • 4 tablespoons Butter
  • 8 ounces Mushrooms thinly sliced
  • ¼ cup Onions diced
  • 1 tablespoon Garlic
  • 2 tablespoons Flour
  • 1 cup Marsala Wine
  • 1 ½ cups Beef Broth
  • 16 ounces Cooked turkey breast slices approximately ½ inch thick


  • Heat a skillet over medium high heat and add 2 tablespoons of butter.
  • Add the mushrooms to the skillet and cook, stirring often, for 10 minutes.
  • Add onions and garlic to the mushrooms and continue to cook for 5 minutes until mushrooms and onions are tender and cooked through. Once cooked set mushrooms and onions aside.
  • Add remaining 2 tablespoons of butter and 2 tablespoons of flour. Stir and cook for one minute.
  • Add Marsala wine to the skillet to deglaze the pan, using a wooden spoon to scrape up any browned bits off the bottom of the pan.
  • Add beef broth and turn the heat up bringing the mixture to a boil. Boil for about 5 minutes, stirring constantly, and then reduce to a simmer. Keep cooking until mixture is reduced by half and the sauce coats the back of a spoon. Approximately 10 minutes.
  • Add the cooked mushrooms and onions to the sauce stirring together.
  • Place the sliced turkey in the sauce and continue to cook for 3-5 minutes, or until warmed through.
  • Serve over mashed potatoes or vegetables.


Serving: 4ounces | Calories: 350kcal | Carbohydrates: 15g | Protein: 28g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 677mg | Potassium: 573mg | Fiber: 1g | Sugar: 6g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg