"This turkey is a fun play on saltimbocca. Let's say it's the Italian version of the roast turkey dinner."
Guy Grossi's turkey saltimbocca with cranberries
Australian Gourmet Traveller recipe for turkey saltimbocca with cranberries by Guy Grossi.
- 15 mins preparation
- 20 mins cooking
- Serves 10
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Ingredients
- 2 turkey breasts (about 350gm each), skin removed
- 60 ml olive oil (¼ cup)
- 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
Method
Main
- 1Cut 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.
- 2Heat 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.
Notes
Frozen cranberries are available from select delicatessens; defrost before use.
This recipe is from the December 2010 issue of
.
Drink Suggestion: Tangy young red sangiovese. Drink suggestion by Max Allen