Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes is a lovely entree that’s easy to prepare! It’s perfect for any occasion at any time of year!
Whether you’re planning a quiet Thanksgiving or just want to prepare a special dinner with friends this holiday season, rich and wonderful Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes is a perfect choice. It’s elegant and easy enough for a weeknight!
What is scallopini?
There are various spellings for this Italian technique, including “scallopine.” No matter how you spell it, 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, veal or pork are also used as scallopini.
How to make Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes:
- Start with approximately 1 to 1 1/2 pounds of turkey breast cutlets. You can have your butcher thinly slice a turkey breast into cutlets or you can purchase them already in cutlet form at Whole Foods. If you’re careful, you can do it yourself with a good boning knife.
- When pounding meat for scallopini, I place a gallon-size zipper-top bag over the meat. A single layer of plastic wrap will tear too easily. This keeps my mallet clean, keeps stray bits contained, and the meat won’t tear as easily.
- Dredge in all-purpose flour that has been seasoned with salt and black pepper.
- Heat butter and oil in a large skillet over medium-high heat and brown the cutlets on both sides until they’re cooked through to 165 degrees in the center. I like to use a combination of butter and oil for more flavor and the butter helps to brown the turkey.
- Transfer the cutlets to a plate, tent to keep warm and make the sauce.
- Refresh the butter and oil combination and cook the shallots and mushrooms. To get mushrooms to brown nicely, resist the urge to stir them too much. They contain a lot of water that needs to get cooked out before they will brown so direct heat is important. And definitely, do not salt them until they’re nicely browned!
- Add the garlic and thyme then sprinkle flour over the mushrooms and cook it for 1-2 minutes.
- Add sherry and bring to a boil.
- Stir in the chicken broth and heavy cream and simmer until the sauce has thickened.
- Place the turkey cutlets back in the sauce and heat through.
- That’s it!
How to lighten a cream sauce:
Whenever I prepare cream-style sauces for my clients, I very seldom use just heavy cream. Heavy cream is too heavy, calorie-laden and can be tough on the tummy.
Instead, I use mostly broth and add only a small amount of heavy cream. This way, it still feels and tastes rich without the heaviness and extra calories. With the other seasonings, sherry as in this dish and a flavorful broth, it’s difficult to notice the difference.
This recipe is also perfect for an elegant way to use Thanksgiving turkey leftovers! Simply prepare the sauce and add cooked, leftover turkey and heat through.
(Update to a post originally published on November 23, 2014)
- Mashed Potatoes
- Angel hair pasta
- Rice pilaf
- Green Salad
- Cauliflower White Bean Puree
- Roasted Asparagus with Goat Cheese and Walnut Lemon Gremolata
- Asparagus Cordon Bleu
- Celery Root Puree
For more great small scale turkey recipes, try my:
- Slow-Cooker Moroccan Turkey and Lentils
- Pecan-Crusted Turkey Cutlets with Red Onion Marmalade
- Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce
Helpful tools and equipment (Affiliate Links):
- 1/2 cup all-purpose flour, divided
- salt and freshly ground black pepper
- 1 1/2 pounds turkey scallopini or cutlets, pounded thin
- 3 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 2 medium shallots, finely chopped
- 1 package (8-ounce) cremini mushrooms (or a combination of wild mushrooms), sliced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
- 3/4 cup dry sherry
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 can (15-ounce) quartered artichoke hearts
- Chopped fresh parsley, for garnish
- Combine 1/4 cup all-purpose flour, 1/4 teaspoon 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 2-3 minutes per side or until golden and cooked through. Transfer to plate; cover to keep warm.
- Add remaining butter and oil to the pan. Add the shallot, reduce heat to low and cook 3-4 minutes or until softened.
- Add mushrooms. Cook 3-4 minutes or until mushrooms soften, release their liquid and are nicely browned. Add garlic and fresh thyme.
- Sprinkle remaining flour over mushrooms and cook 1-2 minutes.
- 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 hearts.
- Return scallopinI to pan and heat through. Adjust seasoning with salt and black pepper as desired. Sprinkle with chopped parsley and serve.
Amount Per Serving Calories 600Total Fat 38gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 16gCholesterol 145mgSodium 1213mgCarbohydrates 37gFiber 3gSugar 5gProtein 24g