TURKEY SCALLOPINI
Steps:
- In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens.
TURKEY CUTLETS MARSALA
Here is a recipe adapted from one written by Elizabeth David, the erudite British cookbook writer who died in 1992. Jill Norman beautifully reanimated it in her 2010 book "At Elizabeth David's Table" and we took it along ever so slightly in the name of ease: lightly browned cutlets in a sauce of Marsala wine. The cooking is gentle, and takes little time. It pairs nicely with a mushroom risotto or a pile of rice.
Provided by Sam Sifton
Categories brunch, dinner, easy, lunch, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Season cutlets aggressively with salt and pepper, then lightly dust them with flour.
- Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken.
- When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.
TURKEY SCALLOPINI WITH MARSALA SAUCE
My family requests this entree at least once a month. The slightly sweet Marsala sauce is yummy over the turkey slices and hot cooked noodles. -Briana Knight, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix flour, salt and pepper. Add turkey cutlets, one at a time, close bag and shake to coat., In a large skillet; heat oil over medium heat. Add turkey; cook 3-4 minutes on each side or until meat is no longer pink. Remove from pan. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 1/2 cup. Stir in butter until melted. Return turkey to pan; heat through. Serve with cheese and, if desired, linguine.
Nutrition Facts : Calories 459 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 341mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 33g protein.
TURKEY BREASTS SCALOPPINE WITH MARSALA
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place each slice of turkey between sheets of clear plastic wrap. Pound evenly with a flat mallet or meat pounder to make the slices about 1/4-inch thick.
- Sprinkle with salt and pepper. Dredge the slices with the flour, and pound lightly.
- Heat 1 tablespoon of the butter and the olive oil in a large nonstick skillet over medium heat. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes.
- Turn, and cook until golden brown on the other side, about 2 minutes. Transfer to a hot serving dish. Repeat with the second batch until all the slices are nicely browned.
- Add the garlic to the skillet, and cook briefly; do not brown. Add the wine, and cook 1 minute. Add the oregano, tomatoes, chicken broth, remaining butter and Worcestershire sauce. Boil, stirring, about 2 minutes. Check for seasoning, pour over the meat and serve immediately.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 8 grams, Sodium 570 milligrams, Sugar 1 gram, TransFat 0 grams
TURKEY SCALOPPINE WITH APPLES AND TAMARI
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large skillet over high heat and add the oil. Season the cutlets with salt and pepper, dredge them in flour and shake off any excess. Working in 2 batches, add them to the hot oil and cook until nicely browned, about 2 minutes for each side. Transfer the cooked cutlets to a serving platter and keep them warm.
- Pour off any excess oil from the skillet, return it to medium heat and add the butter. Add the apples and the shallot and cook, stirring, until the apples are just softened, 4 to 5 minutes. Add 1/4 cup of water, the cream, tamari and vinegar to the pan. Simmer until the liquid is reduced and syrupy, 3 to 4 more minutes. Add the sage, season to taste with a few grinds of pepper and pour the sauce over the turkey. Serve immediately.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 27 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 564 milligrams, Sugar 11 grams, TransFat 0 grams
PORK SCALOPPINE WITH MUSHROOMS AND MARSALA
Steps:
- Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
- Meanwhile, put 4 tablespoons of the olive oil and 2 tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet-as many as can lie flat without crowding-and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
- When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 tablespoons of olive oil and 3 tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring, for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft, and caramelized, 6 minutes or more.
- Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
- One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.
TURKEY SCALOPPINE WITH MUSHROOOMS
Categories Mushroom Poultry turkey Sauté Kid-Friendly Quick & Easy Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, thyme and lemon juice. Season with salt and pepper. Sauté until mushrooms are golden brown, about 6 minutes. Add Marsala and boil 3 minutes. Add broth and reduce by 1/2, about 12 minutes. Remove and set aside.
- Heat 2 tablespoons butter in heavy large skillet over medium heat. Dredge turkey in flour; tap off excess. Add turkey to skillet and cook until just cooked through, about 2 minutes per side. Transfer to plates and keep warm.
- Place sauce back on heat. Bring to simmer and whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper. Pour sauce over turkey. Sprinkle with chives and serve.
TURKEY SCALOPPINE WITH LEMON
Make and share this Turkey Scaloppine With Lemon recipe from Food.com.
Provided by soulmatesforever
Categories Poultry
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and cook remaining turkey in the pan.
- Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute. Garnish with sage and rosemary leaves.
CHALLAH AND LEEK TURKEY STUFFING
I've made this stuffing for my family every Christmas and Thanksgiving for about seven years. I keep wanting to try a new one, but they keep saying this one is really good. It's not low calorie or low fat, but I only make it twice a year, so I guess that's ok. I was trying to reproduce the stuffing my mom used to make when I dreamed this one up. I didn't get it quite right, but once I hit this one, they told me to stop trying. Vary the amount of ingredients as desired (the quantities change a little every time based on the size of the bird, though in reality I just add or subtract bread as required). The recipe below will stuff a 15 lb turkey. I don't know what it turns out like in a casserole because I still stuff the turkey proper.
Provided by Ogwen
Categories Veal
Time 5h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- cube or tear bread into large heatproof bowl.
- brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl.
- brown onion gently in the same skillet, then place in bowl.
- Place leeks in bowl.
- Place celery in bowl.
- Place carrots in bowl.
- mix all ingredients with a large wooden spoon or spatula.
- sprinkle sage over the top and mix again.
- stuff in neck and abdominal cavities of turkey and roast as required for size of bird.
Nutrition Facts : Calories 218.2, Fat 12.9, SaturatedFat 4.9, Cholesterol 69.8, Sodium 125.5, Carbohydrate 7.9, Fiber 1.5, Sugar 2.9, Protein 17.3
TURKEY SCALOPPINE WITH PROSCIUTTO AND CHEESE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the turkey slices on a flat surface and pound lightly with a flat mallet. Each should be about 1/4-inch thick.
- Sprinkle the turkey pieces on both sides with salt and pepper.
- Dip the pieces in flour to coat well on both sides. Shake off excess.
- Preheat the broiler to high.
- Heat the oil and butter in a skillet and add the turkey pieces. Cook about 1 1/2 minutes or until lightly browned on one side. Turn and cook about 2 minutes longer, turning the pieces occasionally. Scatter the shallots around the turkey pieces. Cook briefly and add the Marsala. Cook about 1 minute.
- Transfer the turkey pieces to a heatproof dish and pour the wine sauce over all. Cover each piece with a slice of prosciutto. Cover the prosciutto neatly with a slice of cheese.
- Place the covered turkey pieces under the broiler, about 3 inches from the source of heat. Cook until cheese melts, 45 seconds to 1 minute. Serve immediately.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 49 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 545 milligrams, Sugar 1 gram, TransFat 0 grams
TURKEY SCALOPPINE WITH DIJON SAUCE
Make and share this Turkey Scaloppine With Dijon Sauce recipe from Food.com.
Provided by Tonkcats
Categories Poultry
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first seven ingredients.
- Brush onto turkey scallopini.
- Grill over medium heat 2 to 4 minutes each side or until no longer pink in centre.
- As an alternative, the turkey can be pan-fried in 15 mL (1 tbsp) vegetable oil for approximately 2 minutes each side.
Nutrition Facts : Calories 168.8, Fat 13.4, SaturatedFat 1.7, Sodium 87.2, Carbohydrate 13.4, Fiber 0.3, Sugar 12.4, Protein 0.5
TURKEY MARSALA- USING LEFTOVERS
This dish is a way to use leftover turkey but still get that deep flavor that comes from using fresh poultry. Easy, ecconomical and a great was to kick up holiday leftovers, my family begs for it! This is a "not so traditional" made up recipe.
Provided by Dawnab
Categories Poultry
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a skillet over med-high heat, add bacon fat, when melted add turkey bits and skin.
- When browned, add mushrooms and onions and saute till lightly browned (keep and eye on it here).
- Add marsala and scrape up the "brown bits" as its reducing. Cook about 2 minutes.
- Add cream and broth, continue to simmer until thickened, add turkey and heat through.
- Serve over noodles or rice or even leftover mashed potatoes, garnish with nutmeg or parsley as desire.
Nutrition Facts : Calories 420.9, Fat 27.5, SaturatedFat 16.2, Cholesterol 125, Sodium 285.1, Carbohydrate 8.2, Fiber 0.6, Sugar 2.4, Protein 18
TURKEY SCALLOPINI
Quick-cooking turkey breast slices make this recipe a winner when you only have a few minutes to fix a satisfying meal. I've also used flattened boneless skinless chicken breast halves in place of the turkey of this entree. -Karen Adams, Cleveland, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 358 calories, Fat 17g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.
TURKEY SCALLOPINI WITH CAPERS AND LEMON
Categories Garlic Poultry turkey Sauté Dinner Winter Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
- Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.
TURKEY BREAST SCALOPPINE WITH MARSALA SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler to high.
- Cover the meat with plastic wrap and pound it lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge all over in a little flour.
- Heat the butter and oil in a heavy nonstick skillet large enough to hold the slices in one layer. When it is very hot add the meat. Brown on both sides over high heat and transfer to a hot ovenproof serving platter.
- Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy. Spoon this over the meat. Top each piece of meat with one slice of prosciutto and a slice of cheese. Run quickly under the broiler until the cheese melts. Serve.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 10 grams, Sodium 402 milligrams, Sugar 0 grams, TransFat 0 grams
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