The blending of tastes in this stovetop recipe for turkey is delightful, and a wonderful way to make turkey without the whole bird. Chestnuts, pine nuts, toasted almonds, a dash of brandy, orange juice, and a hint of Worcestershire sauce combine with rosemary to create a dish to remember.
Cook Time: 1 hour, 20 minutes
Ingredients:
- 2/3 cup of olive oil
- 1 1/2 pounds of boned skinned turkey breast, cut in pieces
- 3/4 cup of leeks, finely chopped (white part of stalk only)
- 1/2 red bell pepper, seeded and chopped
- 2 1/2 tablespoons of brandy
- 1 tablespoon of Worcestershire sauce
- 1/4 cup of freshly squeezed orange juice (about 1 juice orange)
- 1 sprig of fresh rosemary
- 1 teaspoon of sea salt
- 1/4 teaspoon of freshly ground black pepper
- 1/2 cup of boiling water
- 15 whole shelled chestnuts
- 2 tablespoons of pine nuts
- 1/4 cup of toasted blanched almonds (whole or slivered)
Preparation:
In a skillet (with a cover), heat oil over high heat. Add turkey and sauté for 5-6 minutes. Stir in leeks and pepper and cook for another minute. Pour in brandy, stir to distribute, and cook for 2 minutes. Stir in Worcestershire sauce followed by orange juice.
Add rosemary sprig, salt, and pepper.
Slowly stir in boiling water. If the liquid in the pan loses its full boil, bring back to a full boil.
Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
Stir in chestnuts, pine nuts, and toasted almonds, replace cover and continue to simmer for 20 minutes.
Yield: serves 4
Serving suggestion: Serve over your favorite rice.