Tequila Turkey Fettuccini Recipes

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SAUTEED TURKEY WITH TEQUILA CREAM SAUCE



Sauteed Turkey with Tequila Cream Sauce image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 13

4 tablespoons vegetable oil
1 1/2 pounds turkey cutlets, cut into 1/2 inch strips
Salt and freshly ground pepper to taste
6 shallots, minced
6 Shiitake or domestic mushrooms, quartered
1 cup gold tequila
4 cups chicken stock
2 cups creme fraiche
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 dashes Tabasco sauce
Spaetzle (see recipe)
Chopped epazote leaves

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over high heat. Season turkey strips with salt and pepper. Add to skillet and saute until brown but still pink inside, about 1 minute per side. Using slotted spoon, transfer turkey to platter.
  • Heat remaining 2 tablespoons oil in same skillet. Add shallots and mushrooms and saute until brown, about 3 minutes. Add tequila and boil until reduced by half. Add chicken stock and boil until reduced by half. Add creme fraiche and simmer until sauce is reduced to sauce consistency. Return turkey to sauce. Stir in salt, white pepper and Tabasco.
  • Spoon turkey and sauce over Spaetzle. Sprinkle with epazote leaves.

TEQUILA TURKEY



Tequila Turkey image

I found this recipe on the Healthy Choice website. I actually used a pre-cooked turkey breast instead of the tenderloins and added a little red pepper with the yellow. Prep time includes refrigeration time.

Provided by TheShields

Categories     Poultry

Time 3h

Yield 5 serving(s)

Number Of Ingredients 11

1 medium tomatoes (seeded & chopped)
1/2 cup yellow bell pepper (chopped)
2 tablespoons cilantro (fresh, chopped)
2 tablespoons red wine vinegar
1 jalapeno pepper (seeded & finely chopped)
2 turkey breast tenderloins
1/3 cup lime juice (fresh)
1/4 cup tequila
2 teaspoons olive oil
1/4 teaspoon ground black pepper
cooking spray

Steps:

  • In a medium bowl, combine tomatoes, bell peppers and jalapeno peppers with the vinegar. Cover and refrigerate to allow flavors to blend (2-hours suggested).
  • While marinating vegetables, place turkey in a shallow dish. Prepare marinade by mixing limejuice, tequila, oil and black pepper until well blended. Pour over the turkey, and turn to coat well. Refrigerate 15 minutes or for no more than 2 hours, turning occasionally. Drain and discard remaining marinade.
  • Spray outdoor grill with cooking spray. Preheat grill to medium heat and grill until tenderloins are no longer pink and juices run clear (170 degrees F) about 25 minutes.
  • Cut turkey into slices and top with tomato relish before serving.

TEQUILA TURKEY FETTUCCINI



Tequila Turkey Fettuccini image

By Guy Fieri. I have not tried this but wanted to put it in my cookbook for safe keeping. It got great reviews on the Food Network. This only serves 1, but can easily be doubled.

Provided by Valerie in Florida

Categories     Spaghetti

Time 30m

Yield 1 serving(s)

Number Of Ingredients 15

1 ounce olive oil
1/4 red onion, cut into strips
1/2 tablespoon minced jalapeno
1 tablespoon minced garlic
5 ounces turkey breast, cooked, sliced
1 ounce tequila
4 ounces heavy cream
1/2 ounce fresh lemon juice
1 tablespoon chopped cilantro leaf
9 ounces fettuccine pasta, cooked
2 tablespoons grated parmesan cheese
2 lime wedges, for garnish
2 sprigs cilantro, for garnish
2 tablespoons diced roma tomatoes, for garnish
1 teaspoon fresh ground black pepper

Steps:

  • In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent.
  • Add garlic and continue to saute for 2 minutes.
  • Add turkey, lightly mix ingredients, careful not to break turkey up to much.
  • Deglaze pan with tequila, pouring around the edge of the saute pan.
  • Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
  • Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.

Nutrition Facts : Calories 1735, Fat 91.6, SaturatedFat 36.7, Cholesterol 457.7, Sodium 358.6, Carbohydrate 160, Fiber 2.2, Sugar 2.9, Protein 68.8

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