Turkey Scaloppine With Leeks, Currants And Marsala Recipe
Yield: 3 lg leeks;Recipe by luhu.jp
Ingredients:
-parts only), cut lengthwise and sliced
2 cup: Chicken stock or canned low-salt broth,
2 tsp: Sugar,
1: Bay leaf,
1/2 tsp: Dried thyme, crumbled
1/4 tsp: Dried rubbed sage,
1/3 cup: Plus 1 T sweet Marsala,
2 T: Dried currants,
2 tsp: Long grain white rice,
1 lbs: Turkey cutlets,
1/2 tsp: Orange peel, minced (orange part only)
Fresh sage leaves, opt.
Orange peel strips, opt.
Directions:
This recipe for Turkey Scallopine was taken from Bon Appetit Feb. 93. It
is called a low salt recipe but it is also low in fat, a double bonus. I
was leery of the claim that this recipe would work for me, as I am a
confirmed fat addict; I couldnt tell the difference!!
Combine leeks, 1/3 cup chicken stock, sugar, bay leaf, dried thyme and
dried sage in heavy large skillet. Season with salt and pepper. Cover and
cook over low heat until leeks are very tender, stirring occasionally,
about 25 minutes. Uncover and cook until golden brown and liquid
evaporates, stirring frequently, about 8 minutes. Discard bay leaf. (Can
be prepared to this point one day ahead. Cover and refrigerate. Rewarm
before using.)
Combine 1/3 cup Marsala and currants in bowl. Let stand 30 minutes. Place
remaining 1 2/3 cup chicken stock in heavy small saucepan. Strain Marsala
from currants into stock; reserve currants. Bring stock mixture to boil.
Add white rice, reduce heat, cover and simmer until rice is very tender,
about 30 minutes. Drain rice; reserve stock mixture. Transfer rice and 1/4
cup stock mixture to blender and puree. Add remaining stock mixture to
blender and puree until stock is smooth.
Heat heavy large nonstick skillet over medium-high heat. Season turkey
with salt and pepper. Add turkey to skillet and saute utnil cooked through
and golden brown, about 2 minutes per side. Transfer turkey to plate; tent
with foil to keep warm. Add sauce, currants, remaining 1 T marsala and
minced orange peel to same skillet and bring to boil. Cook until sauce
thickens, about 2 minutes. Spoon leek mixture onto plates. Top with
turkey. Spoon sauce over. Garnish with fresh sage leaves and orange peel
strips if desired and serve immediately.
** Note: When I did the initial step of cooking the leeks, I found that
the leeks were tender and the liquid almost evaporated in about 1/2 of the
time that the recipe states, so keep a watch that your expensive leeks do
not burn up on you!
This recipe is from the "No Salt, No Sugar, No Fat Cookbook." Ive not
made this myself, since Im not a big fan of cheesecake, but Ive made and
posted other recipes from this book, and the results have been quite good.
Source from luhu.jp
is called a low salt recipe but it is also low in fat, a double bonus. I
was leery of the claim that this recipe would work for me, as I am a
confirmed fat addict; I couldnt tell the difference!!
Combine leeks, 1/3 cup chicken stock, sugar, bay leaf, dried thyme and
dried sage in heavy large skillet. Season with salt and pepper. Cover and
cook over low heat until leeks are very tender, stirring occasionally,
about 25 minutes. Uncover and cook until golden brown and liquid
evaporates, stirring frequently, about 8 minutes. Discard bay leaf. (Can
be prepared to this point one day ahead. Cover and refrigerate. Rewarm
before using.)
Combine 1/3 cup Marsala and currants in bowl. Let stand 30 minutes. Place
remaining 1 2/3 cup chicken stock in heavy small saucepan. Strain Marsala
from currants into stock; reserve currants. Bring stock mixture to boil.
Add white rice, reduce heat, cover and simmer until rice is very tender,
about 30 minutes. Drain rice; reserve stock mixture. Transfer rice and 1/4
cup stock mixture to blender and puree. Add remaining stock mixture to
blender and puree until stock is smooth.
Heat heavy large nonstick skillet over medium-high heat. Season turkey
with salt and pepper. Add turkey to skillet and saute utnil cooked through
and golden brown, about 2 minutes per side. Transfer turkey to plate; tent
with foil to keep warm. Add sauce, currants, remaining 1 T marsala and
minced orange peel to same skillet and bring to boil. Cook until sauce
thickens, about 2 minutes. Spoon leek mixture onto plates. Top with
turkey. Spoon sauce over. Garnish with fresh sage leaves and orange peel
strips if desired and serve immediately.
** Note: When I did the initial step of cooking the leeks, I found that
the leeks were tender and the liquid almost evaporated in about 1/2 of the
time that the recipe states, so keep a watch that your expensive leeks do
not burn up on you!
This recipe is from the "No Salt, No Sugar, No Fat Cookbook." Ive not
made this myself, since Im not a big fan of cheesecake, but Ive made and
posted other recipes from this book, and the results have been quite good.
Source from luhu.jp