Miso is usually associated with Japanese cuisine, but here we've appropriated it to lend a decidedly un-Japanese sauce a rich taste. Garnish with fresh parsley and serve with brown basmati rice. Source: EatingWell Magazine, January/February 1998

Elizabeth Hiser
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, orange juice, sherry (or Madeira) and miso in a medium bowl; whisk until smooth. Add prunes and rosemary; set aside.

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  • Place flour in a shallow dish. Season turkey with salt and pepper and lightly dredge in the flour, shaking off excess.

  • Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add the turkey and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.

  • Heat the remaining 2 teaspoons oil in the pan over medium heat. Add shallot and mushrooms; cook, stirring, until browned, 3 to 5 minutes. Add the miso mixture; cook, stirring, until slightly thickened, 2 to 3 minutes.

  • Reduce heat to low and return the turkey and any accumulated juices to the pan. Simmer gently, spooning sauce over turkey, until heated through, about 1 minute.

Tips

Notes: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

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 Facts

334 calories; 10.6 g total fat; 1.5 g saturated fat; 45 mg cholesterol; 431 mg sodium. 484 mg potassium; 24.9 g carbohydrates; 1.8 g fiber; 10 g sugar; 31.6 g protein; 387 IU vitamin a iu; 18 mg vitamin c; 21 mcg folate; 24 mg calcium; 3 mg iron; 14 mg magnesium;