Twist on Tradition

By Sheniqua Faulkner
In Feature, Food

Schnucks Cooks proves that turkey isn’t just for holiday soirees.

When most people think of preparing turkey, they usually associate it with the holidays. You don’t have to wait till the end of the year to enjoy this versatile protein; the turkey breasts used in this recipe, created by Schnucks Cooks, are as easy to prepare—and just as healthy—as chicken breasts. The incorporation of tender mushrooms, flavorful artichoke hearts, bright parsley and dry white wine enhance the flavor of the turkey while the the side dish, Crumb- Topped Broiled Tomatoes, provides a unique texture and adds a beautiful punch of color to the plate. Present this turkey at your next dinner party, and your guests will surely give thanks, no matter what time of year you serve it.

Scaloppine of Turkey alla Calabrese (Serves 4)

What you need:
• 1⁄4 cup Schnucks all-purpose flour
• 1⁄4 tsp ground black pepper
• 1⁄2 tsp plus 1⁄4 tsp salt
• 1 package (about 1 pound) thin-sliced boneless, skinless turkey breast for scaloppine
• 2 tbsp Schnucks extra virgin olive oil
• 1 package (8 ounces) sliced mushrooms
• 1 can (14 oz.) Schnucks quartered artichoke hearts, drained
• 1⁄4 cup dry white wine
• 1⁄3 cup loosely packed fresh parsley leaves, coarsely chopped, plus additional for garnish

What to do:
1. In pie plate or wide, shallow bowl, combine fl our, pepper and 1⁄2 teaspoon salt. Dip each slice of turkey in flour mixture to coat.

2. In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Add turkey, in batches if necessary, and cook 6 to 8 minutes, turning once, or just until turkey loses its pink color throughout and reaches an internal temperature of 165°F. Remove turkey slices to plate as they are done; keep warm.

3. In same skillet, cook mushrooms 5 minutes or until browned, stirring occasionally. Transfer mushrooms to the plate with turkey. Add artichoke hearts, wine, parsley and remaining 1⁄4 teaspoon salt to skillet; boil 1 minute, stirring to loosen browned bits from bottom of skillet. Return turkey and mushrooms with any juices on plate to skillet; heat through. Garnish turkey with additional parsley sprigs if desired.

Crumb-Topped Broiled Tomatoes (Serves 4)

What you need:

• 1 tbsp Schnucks butter
• 1/4 cup freshly-grated Parmesan cheese
• 1/4 cup Schnucks seasoned dried breadcrumbs
• 2 medium tomatoes (about 10 oz. each), each cut crosswise in half
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 2 tsp Dijon mustard

What to do:
1. Preheat broiler with oven rack 5 to 7 inches from source of heat. In small microwave-safe bowl or cup, heat butter in microwave oven on high 20 to 30 seconds or until melted. Add Parmesan and breadcrumbs and stir until well combined.

2. Place tomatoes, cut sides up, in jelly-roll or broiler pan; sprinkle with salt and pepper. Spread mustard evenly over tops of tomatoes. Broil 5 minutes. Remove pan from broiler; spoon breadcrumb mixture over tomato halves. Broil 2 to 3 minutes longer or just until tops are golden brown.

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