Best 3 Kathie Lee Giffords Turkey Marsala Recipes

For a main course that is both tasty and visually appealing, "Kathie Lee Gifford's Turkey Marsala" is a delightful recipe well worth trying. This dish features juicy turkey medallions cooked in a flavorful marsala wine sauce, with hints of mushrooms and herbs complementing each bite. Perfect for special occasions or a cozy dinner party, "Kathie Lee Gifford's Turkey Marsala" promises to impress with its delectable flavors and elegant presentation.

Here are our top 3 tried and tested recipes!

MAPLE SAGE ROASTED TURKEY

Maple Sage Roasted Turkey image

Provided by Katie Lee Biegel

Time P1DT7h30m

Yield 10 to 12 servings

Number Of Ingredients 12

Ingredients

One 12- to 14-pound turkey
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 sticks (12 tablespoons) salted butter, softened
1/4 cup minced fresh sage plus 1 bunch fresh sage
1 yellow onion, cut in half
1 head garlic, top removed
3/4 cup chicken stock
1/4 cup maple syrup
1 bay leaf

Steps:

24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered.
Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels.
Preheat the oven to 350 degrees F.
Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven.
Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture.
The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve.

KATHIE LEE GIFFORD'S TURKEY MARSALA

Kathie Lee Gifford's Turkey Marsala image

Make and share this Kathie Lee Gifford's Turkey Marsala recipe from Food.com.

Provided by Lennie

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb turkey cutlets
1/2 cup flour
1/4 cup freshly grated parmesan cheese
salt and pepper
paprika
2 tablespoons butter
2 tablespoons olive oil
garlic salt
1/2 cup marsala
2 tablespoons lemon juice
lemon wedge

Steps:

Sprinkle cutlets with salt, pepper and paprika.
Mix flour and parmesan and dust cutlets.
Combine oil and butter in a skillet.
Add meat.
Sprinkle garlic salt on cutlets.
Cook meat until no longer pink.
Remove cutlets and keep warm.
Add wine and lemon juice to pan; deglaze.
Serve over cutlets; garnish with lemon wedges.

KATHIE LEE GIFFORD'S CHICKEN AND BROCCOLI DIVINE

Kathie Lee Gifford's Chicken and Broccoli Divine image

a favorite recipe of her kids, she made this on the show years ago - and it IS incredibly good!! i used to freeze portions for later...

Provided by carrie sheridan

Categories One Dish Meal

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

3 whole chicken breasts, poached and shredded
40 ounces frozen broccoli, packages cooked and well-drained
3 (10 3/4 ounce) cans cream of chicken soup
2 1/4 cups vegan mayonnaise or 2 1/4 cups Hellmann's mayonnaise
1 cup half-and-half
2 1/4 cups grated cheddar cheese
3 teaspoons lemon juice
1 1/2 teaspoons curry powder
1 1/2 cups corn flake crumbs
3 tablespoons butter, to grease pan

Steps:

In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
Place shredded chicken into a 13X9 glass pan that has been well-buttered.
Place cooked and drained broccoli over the chicken.
Pour soup mixture over the chicken and broccoli to cover.
Sprinkle generously with the cornflake crumbs.
Bake at 350 for 40 minutes.
Let sit 10-15 minutes.
This is very filling and a little goes a long way.

Tips:

Use a flavorful dry white wine. A dry white wine with a medium body, such as a Pinot Grigio or Chardonnay, will help to create a rich and flavorful sauce.
Brown the turkey cutlets in butter. Browning the turkey cutlets in butter before adding them to the sauce will help to develop their flavor and create a golden crust.
Use a combination of mushrooms. Using a combination of mushrooms, such as cremini and shiitake, will add depth and complexity to the sauce.
Simmer the sauce for at least 30 minutes. Simmering the sauce for at least 30 minutes will help to develop its flavor and allow the alcohol from the wine to cook off.
Serve the turkey marsala over pasta or rice. Turkey marsala is traditionally served over pasta or rice, but it can also be served over mashed potatoes or roasted vegetables.

Conclusion:

Turkey marsala is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of tender turkey, flavorful mushrooms, and rich Marsala wine sauce is sure to please everyone at the table. Serve it over pasta or rice, and you have a complete meal that is both satisfying and elegant.