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Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Season the turkey slices on both sides with the salt and pepper and dredge in flour, shaking off excess. Heat the oil in a non-stick skillet and brown the turkey on both sides. Transfer the turkey to a plate to keep warm. Add the garlic to the pan and saute until fragrant. Add the Marsala, heat to boiling, and add the mushrooms, tomatoes and the chicken broth; bring to a boil, and simmer, until the sauce thickens slightly. Whisk in the butter and the parsley, adjust the seasonings, and spoon the sauce over the turkey slices. Adapted from "Get with the Program! Guide to Good Eating!" by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission. Nutritional Information Per Serving: 245 calories; 10 g fat; 80 mg cholesterol; 476 mg sodium; 10 g carbohydrate; 2 g fiber; 29 g protein
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens