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| General Category : Main Course |
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| Food Group : Vegetables, Poultry-Turkey, Cheese/Other Dairy |
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| Preparation Method : Skillet |
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Turkey scallopini (thin slices cut from the lean breast) are perfect for wrapping around a savoury filling to make an elegant main dish.
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Ingredients
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2 cups (500 mL) shiitake mushroom caps |
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2 carrots |
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1 leek (white and light green parts only) |
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3 tbsp (45 mL) butter |
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1/2 tsp (2 mL) salt and black pepper |
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4 turkey breast scallopini (about 1 lb/500 g) |
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1/3 cup (75 mL) dry white vermouth, or stock mixed with 1 tbsp/15 mL lemon juice |
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1/3 cup (75 mL) turkey or chicken stock |
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3 tbsp (45 mL) whipping cream (optional) |
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2 tsp (10 mL) Dijon mustard |
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Preparation
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Finely julienne mushroom caps, carrots and leek. In large skillet, heat 2 tbsp/30 mL of the butter over medium heat; fry leek until tender, 4 to 5 minutes. Add mushrooms, carrots and half each of the salt and pepper; fry until tender, about 3 minutes. Transfer to plate; let cool.
Lightly pound turkey between layers of waxed or parchment paper or plastic wrap to tenderize and flatten slightly. Place one-quarter of the mushroom mixture in centre of each scallopini; roll scallopini around filling and secure with toothpick.
In same skillet over medium-high heat, brown turkey rolls all over in remaining butter, about 5 minutes. Pour in vermouth and stock; cover and cook, turning once, until turkey juices run clear, about 4 minutes. Transfer to serving platter; keep warm.
Adding more stock if necessary, cook sauce until reduced to about 1/4 cup/60 mL; whisk in cream (if using), and mustard, then spoon over turkey.
Makes 4 servings.
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Nutritional information
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Per serving: about 249 cal, 29 g pro, 10 g total fat (6 g sat. fat), 8 g carb, 2 g fibre, 97 mg chol, 537 mg sodium. % RDI: 4% calcium, 17% iron, 71% vit A, 5% vit C, 12% folate.
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Source
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Homemakers Magazine: April 2007
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