Recipe 4 All: Turkey Scaloppine with Leeks, Currants and Marsala Recipe — Every recipe in the World on this site.

Recipe 4 All: Turkey Scaloppine with Leeks, Currants and Marsala Recipe

Turkey Scaloppine with Leeks, Currants and Marsala

Yield: 3 lg leeks;
2cups Chicken stock or canned
2teaspoon Sugar
1  Bay leaf
½teaspoon Dried thyme, crumbled
¼teaspoon Dried rubbed sage
1/3cups Plus 1 T sweet Marsala
2tablespoon Dried currants
2teaspoon Long grain white rice
1lb Turkey cutlets
½teaspoon Orange peel; minced (orange
  Fresh sage leaves (opt.)
  Orange peel strips (opt.)

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 couldn't 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 ¼ 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 ½ 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." I've not made this myself, since I'm not a big fan of cheesecake, but I've made and posted other recipes from this book, and the results have been quite good.

Your Turkey Scaloppine with Leeks, Currants and Marsala is ready. Bon appetit!

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