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.

Ingredients 4 servings

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  • 1 cup water
  • 1/2 cup orange juice
  • 1/4 cup Madeira, (see Note)
  • 2 tablespoons dark miso paste
  • 8 pitted prunes, diced
  • 1 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 1 pound turkey cutlets
  • Salt & freshly ground pepper, to taste
  • 2 teaspoons extra-virgin olive oil, divided
  • 1/4 cup chopped shallots
  • 8 ounces white or cremini mushrooms, thickly sliced
  • 1 tablespoon finely chopped fresh parsley

Preparation

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  1. Combine water, orange juice, Madeira and miso in a medium bowl; whisk until smooth. Add prunes and rosemary; set aside.
  2. Place flour in a shallow dish. Season turkey with salt and pepper and lightly dredge in flour, shaking off excess. Discard any unused flour.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • 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; 0 g added sugars; 418 IU vitamin A; 18 mg vitamin C; 35 mg calcium; 3 mg iron; 552 mg sodium; 520 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 4 lean meat

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