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
Cholesterol: 283 / 141.5
Protein: 131 / 65.5
Calcium: 51 / 25.5
Sodium: 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