Turkey Steaks With Prosciutto And Mushrooms Recipes

Steps:

• Place the turkey steaks between sheets of plastic wrap and pound them evenly, with a meat pounder or flat mallet without breaking the flesh, until the fillets are about 1/4-inch thick.
• Sprinkle with salt and pepper. Dredge lightly in the flour and shake off the excess.
• Heat the oil in a nonstick skillet large enough to cook the turkey pieces in one layer. Scatter the mushrooms around the turkey and cook over high heat about 2 minutes or until golden brown on one side. Turn the turkey and cook about one minute more on the other side. Remove the turkey and the mushrooms and place on a warm platter. Keep warm.
• In the same skillet, without removing the oil, saute the prosciutto briefly, about 15 seconds. Add the butter and garlic clove to the pan. Return the turkey and the mushrooms to the pan along with any juices that have accumulated around the turkey. Place a slice of prosciutto over each.
• Sprinkle the sage over the prosciutto and pour the Marsala into the pan. Cover and cook for about one minute.
• Remove and serve immediately. Spoon equal portions of the broccoli rabe dish onto four warm serving plates. Top each serving with the turkey and mushrooms. Pour the sauce over and sprinkle with parsley.

Steps:

• Preheat grill to high.
• Sprinkle turkey pieces with salt and pepper.
• Cut cheese into thin slices to fit neatly in one layer, slightly overlapping, on turkey steaks. Set aside.
• Heat 2 tablespoons butter in a heavy skillet large enough to hold the turkey steaks in one layer. Add the steaks and cook about 4 minutes or until nicely browned on one side. Turn the steaks and top each with one slice of prosciutto. Sprinkle evenly with rosemary and cover closely. Cook about 3 minutes.
• Transfer prosciutto-topped steaks to a serving dish. Add remaining 1 tablespoon butter to the skillet and when it melts add shallots. Cook briefly, stirring, and add mushrooms. Cook, stirring, about 2 minutes.
• Add chicken broth and stir. Cook about 1 minute over relatively high heat.
• Meanwhile, cover prosciutto-topped steaks with equal portions, and in one layer, of cheese. Run briefly under the broiler until cheese melts. Pour mushroom mixture over the cheese and serve hot.

Steps:

• In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.

Steps:

• Combine the flour, pepper and garlic powder in a plate or flat bowl. Lightly dredge the turkey cutlets in the flour. Reserve remaining unused flour for the gravy.
• Place olive oil in a hot nonstick skillet. Add the turkey cutlets and cook for two minutes on each side. Remove cutlets to a plate and cover to keep warm.
• Add the onions, garlic and mushrooms to the pan and cook over high heat for one minute.
• Reduce the temperature to medium. Add the broth, mustard, thyme and Worcestershire and a teaspoon of the left over flour from dredging. Stir cooking for just a minute. Add the milk and cook another minute. Return the cutlets to the pan and cook for two minutes until the sauce has begun to thicken just a bit.
• A word of caution: Although there is temptation to simmer longer, there is a chance the sauce will curdle. Please don't do that as it will diminish the appearance (but not the taste) of the final dish.

Steps:

• Heat 1 tablespoon of the oil in a nonstick skillet large enough to hold all the turkey pieces in one layer.
• Sprinkle the turkey slices with salt and pepper and press mustard seeds on both sides. Add the slices to the skillet and saute over high heat until lightly browned, about 3 minutes on each side. Transfer the meat to a serving platter and keep it warm.
• Heat the remaining olive oil in the skillet. Add the mushrooms, salt and pepper. Stir and cook over high heat until lightly browned. Add the shallots and garlic. Stir briefly and add the tomatoes, vinegar and broth.
• Add any liquid that may have accumulated around the turkey. Reduce the liquid by half, stirring in the butter and parsley. Pour the sauce over the turkey slices and serve.

Steps:

• Preheat the broiler.
• Pound the turkey slices lightly with a meat pounder or flat mallet without breaking the fibers. Sprinkle on both sides with salt and pepper. Dredge all over with the flour and shake off the excess.
• Heat the oil and butter in a non-stick skillet large enough to hold the slices in one layer. When it is very hot add the turkey slices and brown quickly on both sides. Cook for a few minutes more. Transfer to a baking dish large enough to hold the pieces in one layer. Keep warm.
• Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy. Spoon the sauce over the turkey slices and top each piece with one slice of prosciutto and one slice of cheese. The prosciutto should be entirely covered with the cheese. Place under the broiler until the cheese melts. Sprinkle with basil and serve.

Steps:

• Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.
• Preheat oven to 450°F. Rub outside of turkey with oil. Season with pepper. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.
• Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
• Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.