One-Pot Marsala Orzo with Leftover Turkey (or Chicken!)

By Supergolden Bakes · 40 min

Ingredients

Instructions

1. Melt the butter with the oil in a large skillet. Sauté the shallots over medium-low heat for about 5 minutes, until soft.
2. Add the sliced mushrooms and cook, stirring, for 3 to 4 minutes. They will crowd the pan at first but soon cook down.
3. Stir in the garlic, salt, pepper and thyme. Add the orzo and toast for about 1 minute.
4. Pour in the Marsala, raise the heat to high and let it bubble for a couple of minutes until reduced.
5. Stir in the soy sauce and broth and bring to a simmer. Lower the heat and cook about 10 minutes, stirring now and then so the orzo doesn't stick. If the pan looks dry, add a splash of hot water or extra stock.
6. Five minutes into cooking the orzo, add the diced turkey and stir through. Keep cooking until the orzo is al dente, tender with a slight bite.
7. Stir in the cream and grated Parmesan, then taste and adjust the seasoning.
8. Garnish with chopped parsley and thyme and serve.

Summarized from Supergolden Bakes's video. Watch it for the details.

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