Sauteed Turkey with Orange-Miso Sauce
If you want to add more dairy free recipes to your recipe box, Sauteed Turkey with Orange-Miso Sauce might be a recipe you should try. One portion of this dish contains approximately 32g of protein, 3g of fat, and a total of 272 calories. For $2.47 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a main course. It is brought to you by Eating Well. A mixture of cremini mushrooms, Miso Soybean Paste, madeira, and a handful of other ingredients are all it takes to make this recipe so delicious. Not a lot of people made this recipe, and 6 would say it hit the spot. From preparation to the plate, this recipe takes around 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is pretty good. Try Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce, Orange-Miso Sauce, and Sesame-Crusted Salmon with Orange-Miso Sauce for similar recipes.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
8 ounces white or cremini mushrooms, thickly sliced
1 teaspoon dried rosemary
1/4 cup all-purpose flour
1 tablespoon finely chopped fresh parsley
1/4 cup Madeira, (see Note)
2 tablespoons dark miso paste
2 teaspoons extra-virgin olive oil, divided
1/2 cup orange juice
8 pitted prunes, diced
Salt & freshly ground pepper, to taste
1/4 cup chopped shallots
1 pound turkey cutlets
1 cup water
Equipment:
whisk
bowl
frying pan
aluminum foil
Cooking instruction summary:
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.
Step by step:
1. Combine water, orange juice, Madeira and miso in a medium bowl; whisk until smooth.
2. Add prunes and rosemary; set aside.
3. Place flour in a shallow dish. Season turkey with salt and pepper and lightly dredge in flour, shaking off excess. Discard any unused flour.
4. Heat 1 teaspoon oil in a large skillet over high heat.
5. Add the turkey and sear until golden, about 2 minutes on each side.
6. Transfer to a plate and tent with foil to keep warm.
7. Add remaining 1 teaspoon oil to the pan and heat over medium-high heat.
8. Add shallots and mushrooms; cook, stirring, until browned, about 5 minutes.
9. 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.
10. Transfer to a warmed serving platter and sprinkle with parsley.
Nutrition Information:
covered percent of daily need
