Recipes

Marsala Turkey with Roasted Potatoes 

You know, even though I’m not fancy with my recipes, I consider myself to be a pretty good cook. Because of that I have high standards for what my home cooked meals should taste like, and let me tell you dinner tonight raised the bar. It might be the best thing I’ve made all year. Mr. Ogle thought so too. 😊 

This recipe takes a little while to make, so save it for a day when you have time to spare. Trust me, the results are so worth it. You actually start the turkey in the Crock Pot and then finish it with the Marsala sauce on top of the stove, so you really could get the turkey started before you go to work and just finish things up when you get home. 

Here’s your ingredient list: 

  • 2 Turkey tenderloins
  • 1 tbsp of Montreal Chicken seasoning 
  • 1 tbsp lime juice 
  • 1 tsp honey 
  • 1 cup frozen pearl onions 
  • 1 1/2 lbs red potatoes, quartered 
  • Kosher salt 
  • Cracked black pepper 
  • 1 tsp dried parsley 
  • 1 tsp dried rosemary 
  • 1 tsp garlic powder 
  • EVOO for drizzling 
  • 1 cup Marsala wine 
  • 10 oz sliced white mushrooms 
  • 2 cloves garlic, thinly sliced 
  • 1/4 thinly sliced white onion 
  • 1 tsp oregano 
  • 1/2 stick butter 

In your Crock Pot combine the turkey tenderloins, Montreal chicken seasoning, honey, and lime juice, and set on high for 5 hours. If you have one, use your Crock Pot liner. You’ll be needing the drippings from the slow roasted turkey, and it’s so easy to get them to your other pan if you just lift out the bag. 

    Once the turkey is done, remove the tenderloins and set aside. They should be well done but not completely falling apart yet. 

    On a nonstick baking sheet spread out the potatoe wedges and pearl onions. Drizzle with EVOO. Combine parsley, rosemary, garlic, and a healthy dose of salt and pepper and sprinkle over the potatoes. 

    Place in a 400 degree oven and bake for 40 minutes. Give it a good stir about half way through cooking so you can make sure the onions aren’t burning. They should be deeply browned but not black. Potatoes should be crispy around the edges when done. 

    For the Marsala pan sauce, begin by melting the butter in a deep sided saucepan or Dutch oven. Add the sliced onion and garlic and sauté 4-5 minutes or until onion is translucent. 

    Add mushrooms and sauté another 3-4 minutes or until the mushrooms begin to darken. 

    Next, add 1/2 cup turkey drippings, the Marsala, oregano, and a dash of salt and pepper. Bring the sauce to a boil, and let it reduce until there is only 1 1/2 cups liquid left. 

    Add the cooked turkey to the pan sauce and let simmer on very low heat for another 5 minutes, so the turkey can really take on the great Marsala flavor. 

    Plate the roasted potatoes first, then drizzle a little of the pan sauce over them before serving. 

    OMG this recipe is so tasty- Go make it right now. Your tastebuds will thank you. 😉

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