Description
This Slow Cooker Turkey Marsala recipe features tender turkey breasts simmered in a rich Marsala wine mushroom sauce. With minimal prep and slow cooking, it delivers a flavorful and comforting Italian-inspired dish perfect for an easy dinner.
Ingredients
Units
Scale
Turkey
- 2 pounds turkey breast (about 4 to 6 large pieces)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 5 sprigs fresh thyme
- 1 stalk green onion, sliced
- Optional garnish: fresh parsley
Sauce
- 2/3 cup Holland House Marsala Cooking Wine
- 3 cloves garlic, minced
- 1/2 cup salted chicken stock
- 8 ounces cremini mushrooms, sliced
- 1/2 teaspoon pepper
- 1/8 cup water
- 1 tablespoon cornstarch (adjust as needed for thickness)
- 1/2 cup heavy cream
Instructions
- Season and Brown the Turkey: Sprinkle both sides of the turkey breast with salt and pepper. Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add the turkey breasts and cook for 4-6 minutes until golden brown on one side. Flip and brown the other side. Remove the turkey from the pan and set aside.
- Prepare Marsala Sauce Base: Reduce the pan to medium heat, add the Marsala wine and minced garlic. Cook for 1-2 minutes until the wine reduces slightly and the garlic is fragrant.
- Assemble in Slow Cooker: Pour the Marsala wine and garlic mixture into the slow cooker. Stir in the salted chicken stock, sliced mushrooms, pepper, and green onion. Place the browned turkey breasts on top and add fresh thyme sprigs.
- Slow Cook the Turkey: Cover and cook on HIGH for 2 hours or on LOW for 5 hours, until the turkey is tender and cooked through.
- Thicken the Sauce: Remove the turkey breasts and set aside. Mix water and cornstarch until smooth, then stir this slurry into the broth in the slow cooker. Return the turkey to the slow cooker, cover, and cook on HIGH for an additional 20 minutes, or until the sauce has thickened to your liking.
- Finish with Cream: Place the turkey breasts on serving plates. Stir the heavy cream into the thickened sauce and pour generously over the turkey. Garnish with fresh parsley, if desired, before serving.
Notes
- Be sure to brown the turkey well to develop richer flavors in the sauce.
- The Marsala cooking wine adds depth; substitute with dry sherry if unavailable.
- Adjust cornstarch amount for desired sauce thickness.
- Heavy cream added at the end adds a velvety richness—do not boil after adding cream to avoid curdling.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 turkey breast with sauce
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 110mg
