Turkey with orange sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ½ | cup | Fresh Orange Juice |
| ½ | cup | Madeira |
| 2 | tablespoons | Dark Miso Paste |
| 8 | Pitted Prunes | |
| 1 | teaspoon | Dried Rosemary |
| ¼ | cup | All-purpose Flour |
| 1 | pounds | Turkey Cutlets |
| Salt & Freshly Ground Black Pepper to Taste | ||
| 2 | teaspoons | Olive Oil |
| ¼ | cup | Shallots; Chopped |
| 8 | ounces | Fresh Mushrooms; Coarsely Chopped |
| 1 | tablespoon | Fresh Parsley; Finely Chopped |
Directions
Okay, don't think of Miso as another one of those soy products that you'll never try, tofu it is not. Miso is a fantastic little paste that's made from fermented soybeans and it strengthens the flavor of whatever it is used in. This soy bean product you’re going to want to get to know.
Today's recipe has 300 calories per serving and 6 grams of fat, with only 1.3 grams of saturated fat. Keep the healthy cooking on the table and serve this recipe with a side of fresh broccoli tonight as On the Lighter Side of Cooking month continues at Recipe-a-Day.com.
Combine water, orange juice, Madeira and miso in a medium bowl and whisk until smooth. Add prunes and rosemary, then set aside.
Place flour in a shallow dish. Season turkey with salt and pepper and lightly dredge through the flour, shaking off any excess flour. Discard any unused flour. Heat half the olive oil in a large skillet over high heat.
Add turkey and sear until golden brown, approximately 2-minutes on each side. Transfer to a plate and cover with foil to keep warm.
In the same skillet, heat the remaining olive oil over medium-high heat.
Add shallots and mushrooms and cook until browned, stirring occasionally, about 5-minutes. Add reserved orange juice-miso mixture and cook, stirring until slightly thickened, approximately 5-minutes. Season lightly with salt & pepper to taste. Reduce heat to low and return turkey and any accumulated juices to the skillet. Simmer gently, spooning sauce over turkey, until cooked through. Transfer to a warmed serving platter and sprinkle with parsley.
Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Jan 06, 1998