*  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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