Turkey with Sherry and Prosciutto; leftovers

I usually make this with turkey cutlets, but it would be a great way to use up leftover turkey from a holiday bird.  There are only so many turkey sandwiches one can eat.


Turkey with Sherry and Prosciutto

2 – 4 turkey cutlets or turkey breast           350gr, 12.4oz
4 slices Prosciutto or Iberian ham           100gr, 3.5oz
4oz mushrooms           125gr, 4.4oz
1/2 cup chicken stock           112gr, 4oz
1/2 cup Amontillado (sherry)           120gr, 4.2oz
1 tsp dried rosemary
1 tsp brown sugar           3gr, .1oz
1 tbs cornstarch (maizena) dissolved in 2 tbs water           8gr, .28oz
1 tbs olive oil           13.5gr, .48oz
1 1/4 cup pasta (farfalle)           100gr, 3.5oz

Cook pasta according to package directions.
Cut turkey into bite-size pieces. Clean and slice mushrooms. Slice ham into bite-size pieces. Heat oil in nonstick skillet. Add mushrooms, ham and sauté 5 minutes. Add turkey and sauté 5 minutes longer. Add stock, sherry, rosemary and sugar, cover and simmer 10 minutes. Uncover, stir in cornstarch to thicken. Serve over pasta.


Entire Recipe / per serving
Calories:    1356 / 678
Total Carbohydrates:  
  100 / 50
   Dietary Fiber:    2 / 1
Total Fat:
    35 / 17.5
Saturated Fat:    10 / 5
    283 / 141.5
    131 / 65.5
  51 / 25.5
2464 / 1232

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as
the unit of weight; with an approximate conversion to ounces.


For more recipes check out my internet cook book:  Easy Gourmet Dinners

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