Ingredients: |
Ingredients: 3 large leeks (white and pale green parts only), halved lengthwise, sliced
2 C. chicken stock - low sodium
2 tsp. sugar
1 bay leaf
1/2 tsp. dried thyme
1/4 tsp. dried sage
1/3 C. plus 1 Tbsp. Marsala
2 Tbsp. currants
2Tbsp long-grain white rice
1 lb. turkey cutlets
1/2 tsp. minced orange peel
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Directions: |
Directions: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.
Combine 1/3 cup Marsala and currants in bowl. Let stand 30 minutes.
Place remaining 1-12/3 cup chicken stock in heavy 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. Transfer rice and 1/4 cup stock mixture to blender and puree. Add remaining stock mixture to blender and puree until sauce is smooth.
Heat heavy large nonstick skillet over medium-high heat. Season turkey with salt and pepper. Add turkey to skillet and saute until cooed through and golden brown, about 2 minutes per side. Transfer turkey to plate; tent with foil to keep warm. Add sauce, currants, remaining 1Tbsp Marsala and minced orange peel to same skillet and bring to boil. Cook until sauce thickens, about two minutes.
Spoon leek mixture onto plates. Top with turkey and spoon sauce over. |
This recipe for Turkey Scaloppine with Leeks, Currants and Marsala is from