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Turkey Picatta on Pumpkin Puree Recipe

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This recipe for Turkey Picatta on Pumpkin Puree, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie King - Atlantic Ward
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pumpkin Puree:
2 pounds fresh pumpkin, seeds removed and cut into chunks
1 cup water
4 tablespoons unsalted butter, cut into pieces
2 tablespoons dark brown sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Turkey Piccata:
12 sage leaves
1 tablespoon chopped fresh sage
2 pounds turkey breast, cut into 12 slices, each 1/3-inch thick
Freshly ground pepper
1/4 pound prosciutto (6 long, thin slices, cut in half)
Salt
All-purpose flour
2 tablespoons vegetable oil
1/2 cup port
1 cup chicken or turkey stock
1 1emon, juiced
2 tablespoons unsalted butter
Cranberry Catsup

Directions:
Directions:
Preheat the oven to 400 degrees F. Prepare the Pumpkin Puree: In a small baking tray, combine the pumpkin chunks with the water. Cover and bake until tender, about 1 hour. Drain excess water. Scoop out the flesh of the chunks of pumpkin, transfer to a bowl, and mash. Stir in the remaining ingredients and mix well.
Puree in a food mill and correct seasonings, to taste. Keep warm over simmering water, stirring when ready to serve.
Prepare the Piccata: Place 1 sage leaf in the center of each slice of turkey and season with pepper. Top with a slice of prosciutto and press together with the palm of your hand. Season the other side with salt and pepper and dust both sides lightly with flour.
Heat a large, heavy sauté pan and add the vegetable oil. Sear the turkey scallops, prosciutto-side down, until golden. Turn and sear the other side. As the turkey scallops are cooked, remove from the pan and keep warm. Pour out the oil, add the chopped sage, and deglaze the pan with the port. Add stock and lemon juice and reduce by half. Whisk in the butter and keep warm.
Divide the pumpkin puree and mound in the center of each of 4 warm plates. Surround with 3 turkey scallops and spoon a little of the sauce over. Serve with Cranberry Catsup.
Cranberry Catsup:
1 pound fresh cranberries, rinsed
1/2 small onion, diced
1/4 cup plus 1 tablespoon packed brown sugar
1/2 cup cider vinegar
Zest of 1 medium orange, chopped fine
1 large garlic clove
1 1/2 teaspoons salt
1 teaspoon pickling spice
In a medium stainless steel or enamel saucepan, combine all of the ingredients. Cook over a low flame, stirring often, until thick and almost smooth, 25 to 30 minutes. There is very little liquid, so you must be careful of scorching. Strain through a food mill. Cool and refrigerate in a covered container until needed.
Yield: about 1 1/2 cups

 

 

 

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