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Guy Grossi: Turkey saltimbocca with cranberries

You'll need

2 turkey breasts (about 350gm each), skin removed 60 ml (¼ cup) olive oil For dusting: seasoned plain flour 30 gm butter, coarsely chopped 2 tbsp coarsely chopped sage 200 ml dry white wine 250 gm frozen cranberries (see note) 8 thin slices prosciutto, torn


  • 01
  • Cut each turkey breast horizontally into 6 thin slices. Pound each between two pieces of plastic wrap with a meat mallet to 5mm thick, set aside.
  • 02
  • Heat half the olive oil in a large frying pan over medium-high heat. Dust turkey slices in flour, shaking off excess, and cook in batches until golden and cooked through (2-3 minutes each side). Remove from pan, keep warm. Add butter and sage to pan and cook until sage is crisp (1-2 minutes). Deglaze pan with wine and reduce by half (4-6 minutes), add cranberries to warm through (1-2 minutes), season to taste. Serve turkey hot drizzled with pan juices, scattered with prosciutto.
Note Frozen cranberries are available from select delicatessens; defrost before use.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Tangy young red sangiovese.

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