Chefs' Recipes

Guy Grossi's turkey saltimbocca with cranberries

Australian Gourmet Traveller recipe for turkey saltimbocca with cranberries by Guy Grossi.

By Guy Grossi
  • 15 mins preparation
  • 20 mins cooking
  • Serves 10
  • Print
Guy Grossi: Turkey saltimbocca with cranberries
"This turkey is a fun play on saltimbocca. Let's say it's the Italian version of the roast turkey dinner."


  • 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


  • 1
    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.
  • 2
    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.


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