Turkey Scallopini in Sherry Cream Sauce with Wild Mushrooms and Artichoke Hearts is a lovely dinner for two and is perfect for any occasion.
Whether you’re planning a quiet Thanksgiving like we are or just want to prepare a special dinner with your loved one this holiday season, rich and wonderful Turkey Scallopini in Sherry Cream Sauce with Wild Mushrooms and Artichoke Hearts is perfect for your occasion.
You’ll see various spellings for this technique, including “scallopine” and “scalloppine.” No matter how it’s spelled, it’s a thinly sliced cut of meat which is then pounded so the end result is almost paper-thin. Afterward, it is dredged in flour and pan-fried. Chicken or veal are also used as scallopini.
When pounding meat for scallopini, I place a gallon-size zipper-top bag over the meat. (Plastic wrap tears too easily.) This keeps my mallet clean, keeps stray bits contained, and the meat won’t tear as easily.
The selection of mushrooms in markets has expanded recently due in part to their being recognized as a “superfood.” They’re rich in antioxidants, Omega-6 fatty acids and potassium. For vegetarians or for people seeking less meat in their diet, they’re often used in creative ways as a meat substitute.
Whenever I prepare cream-style sauces for my clients, I very seldom use just heavy cream. Cream can be too heavy and calorie-laden. Instead, I lighten it up with broth and add a small amount of heavy cream so it still feels rich without the heaviness and extra calories. With other seasonings and a flavorful broth, most people can’t notice the difference.
On a larger scale, this dish is perfect for an elegant dinner party. Serve over angel hair pasta or rice with a green vegetable and salad. If you’re the beneficiary of leftover turkey this Thanksgiving, simply add it to the sauce and heat through.
20 minPrep Time
20 minCook Time
40 minTotal Time
1/4 cup plus 1 tablespoon all-purpose flour
salt and freshly ground black pepper, to taste
3/4 pound turkey scallopini or cutlets, pounded thin
3 tablespoons butter, divided
2 tablespoons olive oil, divided
1 large shallot, finely chopped (about 1/4 cup)
2 cloves garlic, minced
1 package (4-ounce) mixed wild mushrooms or an equal combination of sliced cremini, shiitake and oyster mushrooms
1/2 teaspoon dried thyme or 1 teaspoon chopped fresh thyme
1/2 cup dry sherry
1 can (14.5-ounce) chicken broth
1/2 cup heavy cream
1 can (7-ounce) petite artichoke hearts, drained and halved
chopped fresh parsley, for garnish
Combine 1/4 cup all-purpose flour and salt and black paper on a plate. Dredge turkey in flour combination, shaking off excess.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet or sauté pan over medium-high heat. Add turkey scallopine. Reduce heat to medium and cook approximately 2 minutes or until golden and cooked through. Transfer to plate; cover to keep warm. Repeat with remaining pieces.
Add remaining butter and oil to pan. Add the shallot, reduce heat to low and cook 3-4 minutes or until softened. Add garlic, mushrooms and thyme. Cook another 3-4 minutes or until mushrooms soften and release their liquid. Sprinkle remaining flour over mushrooms and stir.
Add sherry to pan, bring to a boil and cook 1-2 minutes. Add chicken broth and heavy cream and return to a boil. Reduce heat to medium-low and simmer 4-5 minutes or until slightly thickened. Add artichoke heats. Adjust seasoning with salt and black pepper.
Return scallopinI to pan and heat through. Sprinkle with chopped parsley and serve.