LEFTOVER TURKEY MARSALA OVER MASHED POTATOES
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
6 garlic cloves, chopped
2 tablespoons fresh sage, chopped
1 pound mushrooms, sliced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Dish off the Block Ciao Bella Spice Blend
2 tablespoons corn starch
1 cup Marsala wine
1 cup chicken broth
¼ cup Hellmann’s Light Mayonnaise
1 cup heavy cream
4 cups leftover turkey meat (shredded or large slices)
3-4 cups leftover mashed potatoes, warmed
Garnish – Sage leaves fried in 2 tablespoons butter
Parmesan cheese for sprinkling
Heat olive oil and butter in a large skillet over medium high heat. Cook the onions, garlic, and chopped sage over medium high heat until soft and fragrant, about 3 minutes. Add mushrooms and cook, stirring frequently, until soft and mushrooms are lightly browned, about 5-6 minutes. Add the salt, pepper, Ciao Bella, and corn starch to the pan, stirring until all of the cornstarch is absorbed.
Add Marsala, chicken broth, and mayo. Cook, stirring, until the sauce begins to thicken and turn glossy. Add the heavy cream and bring to a boil. Reduce heat to a simmer and cook 4-5 minutes more, stirring frequently, until a thick rich sauce has formed.
Add the turkey to the pan and stir to cover with sauce. Cook on low for 2-3 until the turkey is heated through.
Serve over warm mashed potatoes and garnish with fried sage leaves and parmesan.