Want an alternative to the traditional roast turkey for your hard-earned wild gobbler? Turkey scaloppini with green grape mushroom sauce should fit the bill. Wait, no wild turkey? Grouse, duck or goose breasts also taste great with this recipe.
- Serves: 4
- Course: Dinner
- Beer: Dark ale, Porter, Stout
- Wine: All whites, Pinot Grigio
- 2 wild turkey breasts, deboned
- 1 cup flour, seasoned with salt and white pepper to taste
- 1 tbsp canola oil
- 2 tbsp butter, divided
- 2 cups brown mushrooms, sliced
- 2 cups green seedless grapes
- 1 cup sweet white wine, preferably a Gewürztraminer
- Cut turkey breasts across the grain into ¾-inch-thick slices. Lightly pound slices until they’re about a ½-inch thick. Coat turkey in seasoned flour and sauté over medium heat in oil and 1 tablespoon of butter.
- Once cooked (4 to 5 minutes per side), remove breasts and add remaining tablespoon of butter to pan. Sauté mushrooms and add grapes. Deglaze pan with wine.
- Return breasts to pan to reheat. Spoon mushrooms and grapes over turkey and serve. A bed of orzo pasta tossed in a light tomato sauce is a perfect side for this dish.
- To ensure your turkey breast is cooked uniformly, pound the meat into an even thickness; that way, there will be no thinner parts that will dry out before the rest of the meat is cooked. Simply place the breasts between two pieces of waxed paper and gently flatten them with a meat pounder, rolling pin or empty wine bottle.