*  Exported from  MasterCook  *
 
                  Sauteed Turkey With Tequlia Cream Sauce
 
 Recipe By     : TOO HOT TAMALES SHOW
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Tablespoons   vegetable oil
    5 1/2  Pounds        turkey cutlets -- cut into 1/2inch
                          -- Strips
                         Salt -- To Taste
                         Pepper (Freshly Ground) -- 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
 
 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.
 Yield: 6 servings 
 
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