Turkey Scaloppine With Leeks, Currants and Marsala

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“Bon Appetit, February 1993.”

Ingredients Nutrition


  1. Combine leeks, 1/3 cup chicken stock, sugar, bay leaf, dried thyme and dried sage in heavy large skillet.
  2. Season with salt and pepper. Cover and cook over low heat until leeks are very tender, stirring occasionally, about 25 minutes. Uncover and cook until golden brown and liquid evaporates, stirring frequently, about 8 minutes.
  3. Discard bay leaf. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using.).
  4. Combine 1/3 cup Marsala and currants in bowl. Let stand 30 minutes.
  5. Place remaining 1 2/3 cups chicken stock in heavy small saucepan. Strain Marsala from currants into stock; reserve currants.
  6. Bring stock mixture to boil. Add white rice, reduce heat, cover and simmer until rice is very tender, about 30 minutes. Drain rice; reserve stock mixture.
  7. Transfer rice and 1/4 cup stock mixture to blender and puree. Add remaining stock mixture to blender and puree until sauce is smooth.
  8. Heat heavy large nonstick skillet over medium-high heat. Season turkey with salt and pepper. Add turkey to skillet and saute until cooked through and golden brown, about 2 minutes per side.
  9. Transfer turkey to plate; tent with foil to keep warm.
  10. Add sauce, currants, remaining 1 T Marsala and orange zest to same skillet and bring to a boil. Cook until sauce thickens, about 2 minutes.
  11. Spoon leek mixture onto plates. Top with turkey. Spoon sauce over. Garnish with fresh sage leaves, if desired.

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