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Sauteed Turkey with Orange-Miso Sauce
Sauteed Turkey with Orange-Miso Sauce
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From: EatingWell Magazine, January/February 1998
Sauteed turkey gets a turn in a rich pan sauce made from orange juice, Madeira and miso. Prunes add a touch of sweetness, and mushrooms add earthy depth. Make it a meal: Serve with steamed broccoli and whole-wheat couscous to soak up the rich sauce.
- By: Elizabeth Hiser EatingWell Recipe Contributor
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup water
- ½ cup orange juice
- ¼ cup Madeira, (see Note)
- 2 tablespoons dark miso paste
- 8 pitted prunes, diced
- 1 teaspoon dried rosemary
- ¼ cup all-purpose flour
- 1 pound turkey cutlets
- Salt & freshly ground pepper, to taste
- 2 teaspoons extra-virgin olive oil, divided
- ¼ cup chopped shallots
- 8 ounces white or cremini mushrooms, thickly sliced
- 1 tablespoon finely chopped fresh parsley
Preparation
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- Combine water, orange juice, Madeira and miso in a medium bowl; whisk until smooth. Add prunes and rosemary; set aside.
- Place flour in a shallow dish. Season turkey with salt and pepper and lightly dredge in flour, shaking off excess. Discard any unused flour.
- Heat 1 teaspoon oil in a large skillet over high heat. Add the turkey and sear until golden, about 2 minutes on each side. Transfer to a plate and tent with foil to keep warm.
- Add remaining 1 teaspoon oil to the pan and heat over medium-high heat. Add shallots and mushrooms; cook, stirring, until browned, about 5 minutes. Add the reserved miso mixture and cook, stirring, until slightly thickened, 4 to 5 minutes. Adjust seasoning with salt and pepper.
- Reduce heat to low and return turkey and any accumulated juices to the pan. Simmer gently, spooning sauce over turkey, until heated through, about 1 minute. Transfer to a warmed serving platter and sprinkle with parsley.
- Note: Madeira, a fortified wine from the Portuguese island of Madeira, has a sweet, mellow flavor somewhat like sherry. Find it at liquor stores or in the wine section of the supermarket.
- Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way.
- Per serving: 287 calories; 4 g fat(0 g sat); 2 g fiber; 29 g carbohydrates; 32 g protein; 53 mcg folate; 45 mg cholesterol; 13 g sugars; 418 IU vitamin A; 18 mg vitamin C; 35 mg calcium; 3 mg iron; 552 mg sodium; 520 mg potassium
- Nutrition Bonus: Vitamin C (30% daily value)
- Carbohydrate Servings: 2
- Exchanges: ½ starch, 1 fruit, 1 vegetable, 4 lean meat
