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Turkey Marsala with Cauliflower and Spinach Mash

Makes 4 servings


  • 1 lb turkey breast cutlets
  • 8 ounces mushrooms chopped
  • 1/4 cup flour
  • 1/3 cup Marsala
  • 1/4 cup chicken broth
  • 2 tbsp butter {can substitute olive oil}
  • salt and pepper to taste

For the Cauliflower Mash:

  • 2 cups fresh spinach chopped
  • 1 small head of cauliflower chopped
  • 2 tbsp butter cubed
  • 1/4 cup milk
  • 2 tbsp Parmesan cheese grated
  • salt/pepper to taste
  • olive oil for saute


  • Preheat oven to 425 degrees.
  • Place the mushrooms in a layer on a baking sheet.
  • Spray with cooking spray, season with pepper, and roast until browned for 8 minutes, tossing half way though.
  • Meanwhile, add flour to a plate and season with salt and pepper.
  • Coat each turkey cutlet in flour, shaking off excess.
  • Heat a large skillet over medium heat and add 1 tbsp butter.
  • When the butter is melted, add a couple turkey cutlets to the pan and cook on both sides until golden.
  • Cook in batches, adding the remaining 1 tbsp butter if needed, and remove to a plate to keep warm.
  • Once the turkey is cooked add Marsala and broth and let the sauce simmer and reduce by half.
  • Stir in the mushrooms and remove from heat.
  • To plate: add a couple scoops of¬†Cauliflower and Spinach Mash {recipe below} to a plate and then top with a turkey cutlet and ladle on the mushroom Marsala sauce.
  • Serve warm and enjoy.

For the Cauliflower and Spinach Mash:

  • Add cauliflower to a steamer and steam for 20 minutes, until soft and fork tender.
  • Add spinach to a skillet along with a drizzle of olive oil.
  • Heat over medium heat, tossing until warm and wilted.
  • Season with salt and pepper and remove from heat.
  • Place chopped cauliflower in a food processor along with spinach, milk, butter, and Parmesan.
  • Blend until smooth and season with salt and pepper.


Turkey Marsala recipe adapted from Bobby Deen.