This refined Turkey Scaloppine offers a delightful balance of savory and sweet flavors. Thin turkey cutlets are pan-seared until golden and served atop a bed of slowly cooked leeks infused with thyme and sage. The dish is finished with a rich Marsala sauce studded with dried currants and bright orange zest, creating a sophisticated yet approachable meal. It&# 226;ÂÂs perfect for a special weeknight dinner or a light holiday entrée. The rice puree adds a subtle creaminess without heavy dairy, making it a lighter alternative to traditional cream sauces.
Turkey Scaloppine With Leeks, Currants And Marsala
Description
This refined Turkey Scaloppine offers a delightful balance of savory and sweet flavors. Thin turkey cutlets are pan-seared until golden and served atop a bed of slowly cooked leeks infused with thyme and sage. The dish is finished with a rich Marsala sauce studded with dried currants and bright orange zest, creating a sophisticated yet approachable meal. It’s perfect for a special weeknight dinner or a light holiday entrée. The rice puree adds a subtle creaminess without heavy dairy, making it a lighter alternative to traditional cream sauces.Ingredients
Directions
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In a heavy large skillet, combine the leeks, 1/3 cup of the chicken stock, sugar, bay leaf, dried thyme, and dried sage.
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Season with salt and pepper, cover, and cook over low heat, stirring occasionally, until the leeks are very tender, about 20-25 minutes.
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Uncover and continue cooking, stirring frequently, until the leeks are golden brown and the liquid has evaporated, about 8 minutes. Discard the bay leaf.
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In a small bowl, combine the remaining 1/3 cup Marsala and the currants. Let stand for 30 minutes to plump the currants.
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Place the remaining 1 2/3 cups chicken stock in a heavy small saucepan. Strain the Marsala from the currants into the stock, reserving the currants.
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Bring the stock mixture to a boil. Add the white rice, reduce heat, cover, and simmer until the rice is very tender, about 30 minutes.
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Drain the rice, reserving the stock mixture. Transfer the cooked rice and 1/4 cup of the reserved stock mixture to a blender and puree.
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Add the remaining stock mixture to the blender and puree until the sauce is completely smooth.
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Heat a heavy large nonstick skillet over medium-high heat. Season the turkey cutlets with salt and pepper.
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Add the turkey to the skillet and sauté until cooked through and golden brown, about 2 minutes per side.
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Transfer the turkey to a plate and tent with foil to keep warm.
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In the same skillet, add the pureed sauce, reserved currants, the additional 1 tablespoon Marsala, and the minced orange zest. Bring to a boil.
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Cook the sauce, stirring constantly, until it thickens slightly, about 2 minutes.
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Spoon the cooked leek mixture onto serving plates.
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Top the leeks with the turkey cutlets.
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Spoon the warm Marsala sauce over the turkey.
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Garnish with fresh sage leaves and orange peel strips if desired, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 286.8kcal
- % Daily Value *
- Total Fat 14.4g23%
- Saturated Fat 4.0g20%
- Cholesterol 106.8mg36%
- Sodium 98.4mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.4g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Leek Cooking Time: Keep a close watch on the leeks while they cook. Depending on the size and heat of your skillet, they may become tender and the liquid may evaporate faster than stated. Do not let them burn.
Make Ahead: The leek mixture can be prepared up to one day in advance. Cover and refrigerate. Rewarm gently before assembling the final dish.
Dietary Note: This recipe is naturally low in fat and salt, making it a healthy option for those watching their intake.
