Turkey Scaloppine With Leeks, Currants And Marsala

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.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 3

Calories: 287

Dietary: Low-fat

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.

Directions

1
In a heavy large skillet, combine the leeks, 1/3 cup of the chicken stock, sugar, bay leaf, dried thyme, and dried sage.
2
Season with salt and pepper, cover, and cook over low heat, stirring occasionally, until the leeks are very tender, about 20-25 minutes.
3
Uncover and continue cooking, stirring frequently, until the leeks are golden brown and the liquid has evaporated, about 8 minutes. Discard the bay leaf.
4
In a small bowl, combine the remaining 1/3 cup Marsala and the currants. Let stand for 30 minutes to plump the currants.
5
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.
6
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.
7
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.
8
Add the remaining stock mixture to the blender and puree until the sauce is completely smooth.
9
Heat a heavy large nonstick skillet over medium-high heat. Season the turkey cutlets with salt and pepper.
10
Add the turkey to the skillet and sauté until cooked through and golden brown, about 2 minutes per side.
11
Transfer the turkey to a plate and tent with foil to keep warm.
12
In the same skillet, add the pureed sauce, reserved currants, the additional 1 tablespoon Marsala, and the minced orange zest. Bring to a boil.
13
Cook the sauce, stirring constantly, until it thickens slightly, about 2 minutes.
14
Spoon the cooked leek mixture onto serving plates.
15
Top the leeks with the turkey cutlets.
16
Spoon the warm Marsala sauce over the turkey.
17
Garnish with fresh sage leaves and orange peel strips if desired, and serve immediately.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 287kcal

% Daily Value *
Total Fat 14.4g23%
Saturated Fat 4.0g20%
Cholesterol 107mg36%
Sodium 98mg5%
Total Carbohydrate 12.5g5%
Dietary Fiber 1.0g4%
Sugars 4.5g
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.

Read it online: https://www.chefs-mate.com/recipe/turkey-scaloppine-with-leeks-currants-and-marsala/