Turkey Scallopini in Sherry Cream Sauce with Wild Mushrooms and Artichoke Hearts is a lovely dinner for two and is perfect for any occasion, any time of year!
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.