Paupiettes of Turkey With Curry Sauce

Name: Paupiettes of Turkey With Curry Sauce
Total time: 1 h
Yield: Serves 4
Cuisine: american
Ingredients: 1 1/2 pounds turkey breast (skinless and boneless); 4 tablespoons sweet butter; 4 tablespoons vegetable oil; 1 apple, peeled and diced; 1 medium-size onion, peeled and diced; 1 teaspoon coriander; 1 tablespoon chopped parsley; 1 carrot, minced; 1 stalk celery, minced; 1/2 onion, minced; 2 cups turkey or chicken stock; 1 cup white wine; 1 cup heavy cream; 1 tablespoon curry powder

By Bryan Miller

Total Time: 1 hour
Rating: 4(5)
Comments: Read comments

Featured in: THE GREAT THANKSGIVING TURKEY DEBATE

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Ingredients

Yield:Serves 4

1½pounds turkey breast (skinless and boneless)
4tablespoons sweet butter
4tablespoons vegetable oil
1apple, peeled and diced
1medium-size onion, peeled and diced
1teaspoon coriander
1tablespoon chopped parsley
1carrot, minced
1stalk celery, minced
½onion, minced
2cups turkey or chicken stock
1cup white wine
1cup heavy cream
1tablespoon curry powder

Ingredient Substitution Guide

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Preparation

Step 1
Slice the turkey breast, lengthwise, into 4 roughly equal scaloppines. Place them between sheets of plastic wrap and pound them until they are as thin as possible without breaking.
Step 2
In a saute pan heat 2 tablespoons of oil and 2 tablespoons of butter over medium-high flame and cook the apples and onion for 5 minutes. Add the coriander and parsley and cook 3 more minutes.
Step 3
Place 2 tablespoons of the stuffing on each turkey scaloppine. Fold up the filets as if you were wrapping a package, overlapping the edges. Tie them with kitchen thread.
Step 4
In a wide, deep saucepan or casserole, heat remaining butter and oil over high heat. Sear the meat on all sides. Remove meat, lower flame to medium and add carrots, celery and onion. Saute vegetables until light brown but not burned. Pour in chicken stock and wine and deglaze the pan, scraping up particles with a wooden spoon.
Step 5
Add the meat, bring to boil, reduce to simmer and cook, covered, for 25 minutes.
Step 6
Remove meat from pan, cut off thread. Reduce cooking liquid by half. Strain and return to heat. Add cream and curry and reduce by two-thirds while stirring constantly. Adjust seasoning if desired. Pour over meat.