The Ferguson Recipes – Recipes, Plain & Simple
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About TFR Readme TFR
👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Tamagoyaki
Golden, tender, and gently sweet, tamagoyaki is the rolled omelette that shows up everywhere in Japan, from home breakfast tables to bento boxes to the sushi counter. This easy Japanese egg recipe builds thin layers of seasoned egg one at a time, rolling each into the last until you have a soft, flu…
Tamagoyaki
🌅 Recipe Of The Day! 🌇
🖨 🖨
Turkey Marsala
Turkey Marsala
{Serving suggestion only*}
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Elevate your weeknight dinner with Turkey Marsala—golden cutlets in a rich mushroom wine sauce that tastes like it came from your favorite Italian restaurant. Tender turkey scaloppini are quickly pan-seared until golden, then bathed in a silky sauce featuring earthy mushrooms and sweet Marsala wine. Ready in just 20 minutes, this elegant yet simple dish pairs perfectly with pasta or crusty bread for soaking up every drop of the luxurious sauce!
No Jump Zone
Ingredients
1 1/2 pounds turkey cutlets or scaloppini, cut into 4 pieces
2 tablespoons flour
1/2 teaspoon salt
Freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups sliced mushrooms
1/2 cup chicken broth
1/2 cup marsala, sherry or madeira
1 tablespoon lemon juice
Directions
Heat oven to 200 degrees.
Cover turkey pieces with wax paper. 
Pound thin with a meat pounder.
Coat in flour, shaking off excess.
Season with salt and pepper,
Set aside.
Heat oil in a skillet over medium-high heat.
Cook turkey in batches, turning once, until golden brown and cooked through, about 3 minutes.
Place on oven-proof platter in oven.
 
The Sauce: 
Add butter to pan,
Cook mushrooms in butter until softened, about 5 minutes.
Stir in broth and marsala.
Turn heat to high and cook until liquid is reduced by half, about 12 minutes.
Stir in lemon juice.
Season with salt and pepper.
 
Return turkey to pan.
Coat with mushrooms and sauce.
Servings\Yield
4 servings
Nutrition Facts
Nutrition Per Serving - Calories: 290; Total Fat: 15g (Saturated Fat: 5g); Cholesterol: 80mg; Sodium: 440mg; Total Carbohydrates: 6g (Dietary Fiber: 1g, Sugars: 2g); Protein: 30g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: turkey, mushrooms, marsala, chicken broth
🗂️ Categories: 🍗 Chicken & Other Poultry, 🍝 Italian
📚 Collections: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Turkey Marsala was added on March 09, 2009 and last updated on April 27, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Tamagoyaki
Golden, tender, and gently sweet, tamagoyaki is the rolled omelette that shows up everywhere in Japan, from home breakfast tables to bento boxes to the sushi counter. This easy Japanese egg recipe builds thin layers of seasoned egg one at a time, rolling each into the last until you have a soft, flu…
Tamagoyaki
Weekly Favorite!
Bourbon Hot Dog Canape
These Bourbon Hot Dog Canapes transform humble hot dogs into sophisticated cocktail fare! The secret lies in the distinctive sauce—bourbon, brown sugar, ketchup and aromatic herbs create a complex glaze that caramelizes beautifully during baking. The one-hour cooking time allows flavors to meld pe…
Bourbon Hot Dog Canape
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
  • You WON’T find that stupid “Jump to the Recipe” BS! No Jump Zone
Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
President and CEOhhh My God! This man is like a saint!! BEST BOSS EVER! Founded TFR in 2006, mostly to prove he could do it.
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Claude
Chief Technology Officer - He spends way too much time writing code with a quill pen and ink, but he also writes the best "blurbs". If you give him a recipe name, ingredients, and directions, he will spit out all the details in seconds, making up stuff if he needs to.
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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