Looking for an impressive dish that is easy to make, healthy, affordable, AND pretty darn tasty?

Look no further! Turkey Marsala with Cauliflower and Spinach Mash is a gourmet meal made on a budget! The creamy Cauliflower and Spinach Mash is a flavorful and healthy side dish in place of heavier mashed potatoes.

I originally found this Turkey Marsala recipe, a take on the more popular Chicken or Veal Marsala, in a cookbook by Bobby Deen. I have since made it numerous times at home. It is delicious with the Cauliflower and Spinach Mash but mashed potatoes or pasta are also tasty accompaniments.

Print Recipe

Turkey Marsala with Cauliflower and Spinach Mash

Makes 4 servings

Ingredients

1 lb turkey breast cutlets
8 ounces mushrooms chopped
1/4 cup flour
1/3 cup Marsala
1/4 cup chicken broth
2 tbsp butter {can substitute olive oil}
salt and pepper to taste

For the Cauliflower Mash:

2 cups fresh spinach chopped
1 small head of cauliflower chopped
2 tbsp butter cubed
1/4 cup milk
2 tbsp Parmesan cheese grated
salt/pepper to taste
olive oil for saute

Instructions

Preheat oven to 425 degrees.
Place the mushrooms in a layer on a baking sheet.
Spray with cooking spray, season with pepper, and roast until browned for 8 minutes, tossing half way though.
Meanwhile, add flour to a plate and season with salt and pepper.
Coat each turkey cutlet in flour, shaking off excess.
Heat a large skillet over medium heat and add 1 tbsp butter.
When the butter is melted, add a couple turkey cutlets to the pan and cook on both sides until golden.
Cook in batches, adding the remaining 1 tbsp butter if needed, and remove to a plate to keep warm.
Once the turkey is cooked add Marsala and broth and let the sauce simmer and reduce by half.
Stir in the mushrooms and remove from heat.
To plate: add a couple scoops of Cauliflower and Spinach Mash {recipe below} to a plate and then top with a turkey cutlet and ladle on the mushroom Marsala sauce.
Serve warm and enjoy.

For the Cauliflower and Spinach Mash:

Add cauliflower to a steamer and steam for 20 minutes, until soft and fork tender.
Add spinach to a skillet along with a drizzle of olive oil.
Heat over medium heat, tossing until warm and wilted.
Season with salt and pepper and remove from heat.
Place chopped cauliflower in a food processor along with spinach, milk, butter, and Parmesan.
Blend until smooth and season with salt and pepper.