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Turkey with Orange Sauce

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1 cup water
1/2 cup fresh orange juice
1/2 cup Madeira
2 tablespoons dark Miso paste
8 pitted prunes
1 teaspoon dried rosemary
1/4 cup all-purpose flour
1 pound turkey cutlets
salt & freshly ground black pepper to taste
1/4 cup shallots; chopped
8 ounces fresh mushrooms; coarsely chopped
1 tablespoon fresh parsley; finely chopped


Combine water, orange juice, Madeira and Miso in a medium bowl and whisk until smooth. Add prunes and rosemary, then set aside. Place flour in a shallow dish. Season turkey with salt and pepper and lightly dredge through the flour, shaking off any excess flour. Discard any unused flour. Heat half the olive oil in a large skillet over high heat. Add turkey and sear until golden brown, approximately 2-minutes on each side. Transfer to a plate and cover with foil to keep warm.

In the same skillet, heat the remaining olive oil over medium-high heat. Add shallots and mushrooms and cook until browned, stirring occasionally, about 5-minutes. Add reserved orange juice-miso mixture and cook, stirring until slightly thickened, approximately 5-minutes. Season lightly with salt & pepper to taste. Reduce heat to low and return turkey and any accumulated juices to the skillet. Simmer gently, spooning sauce over turkey, until cooked through. Transfer to a warmed serving platter and sprinkle with parsley.

Makes 4 servings

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