Sherry Cream Turkey Scallopini with Mushrooms and Artichoke Hearts

Welcome to the world of exquisite home cooking, where simplicity meets sophistication. Our featured dish, Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes, is a testament to this philosophy. This stunning entrée promises an unforgettable dining experience, combining the delicate tenderness of expertly prepared turkey cutlets with a luxurious, velvety sherry cream sauce. Earthy mushrooms and the subtle tang of tender artichoke hearts are folded into the sauce, creating a symphony of flavors that is both comforting and elegantly complex. Whether you’re planning a special holiday meal, an intimate dinner party, or simply seeking to elevate a weeknight, this recipe offers versatility and impressive results. Serve it atop a bed of creamy mashed potatoes, al dente pasta, fluffy rice, or alongside warm, crusty bread to soak up every last drop of that incredible sauce. This isn’t just a meal; it’s a celebration of rich flavors and effortless elegance.

Imagine serving a dish that looks like it came straight from a gourmet restaurant, yet was surprisingly easy to create in your own kitchen. This Turkey Scallopini is that dish. It’s perfect for any occasion at any time of year, adapting beautifully to seasonal gatherings or simply a craving for something truly special. Its rich profile makes it an ideal centerpiece for a festive Thanksgiving dinner, especially for smaller gatherings, or a memorable alternative to traditional roasts. And despite its gourmet appeal, the straightforward steps ensure it’s approachable enough for even a busy weeknight. This recipe isn’t just about making food; it’s about creating moments, savored bites, and impressed guests.

What Exactly is Scallopini? The Art of Thin-Sliced Perfection

The term “scallopini” (also spelled “scaloppine” or “scaloppini”) refers to a classic Italian culinary technique involving thinly sliced cuts of meat, typically veal, chicken, or pork, but increasingly popular with turkey. The key to scallopini lies in its preparation: the meat is first cut into thin slices, then gently pounded until it is almost paper-thin. This meticulous process serves several important purposes. Firstly, it ensures the meat cooks quickly and evenly. Secondly, it tenderizes the meat significantly, resulting in a remarkably succulent texture. Finally, the increased surface area allows the meat to absorb more of the flavorful dredging and pan-frying ingredients, yielding maximum taste in every bite. After pounding, the thin cutlets are typically dredged in flour, seasoned, and pan-fried to achieve a beautiful golden-brown crust before being incorporated into a sauce.

Choosing turkey for your scallopini offers several advantages. Turkey breast is a lean protein, making this a healthier option compared to some traditional scallopini meats, without compromising on flavor or tenderness. Its mild taste readily absorbs the rich flavors of the sherry cream sauce, mushrooms, and artichokes, creating a harmonious and balanced dish. This preparation method transforms everyday turkey into an elegant and exciting meal.

Crafting Your Masterpiece: How to Make Turkey Scallopini with Sherry Cream Sauce, Mushrooms, and Artichokes

Creating this gourmet Turkey Scallopini is a delightful culinary journey. Follow these detailed steps to ensure every component, from the tender turkey to the luscious sauce, is absolutely perfect.

Step-by-Step Guide to Perfect Turkey Scallopini:

• Selecting and Preparing Your Turkey Cutlets: Begin with approximately 1 to 1 1/2 pounds of fresh turkey breast. While you can ask your butcher to thinly slice the turkey breast into cutlets, or purchase pre-sliced ones (available at specialty stores like Whole Foods), you can also do it yourself with a sharp boning knife. Once you have your slices, the crucial step is pounding them thin. For best results, place a gallon-size zipper-top bag over each piece of turkey before pounding with a meat mallet. This prevents tearing, keeps your mallet clean, and contains any stray bits of meat. Aim for an almost paper-thin consistency. For an extra layer of flavor and tenderness, consider a quick brine prior to pounding and cooking.

• The Flour Dredge: A Flavor Foundation: In a shallow dish or plate, combine 1/4 cup of all-purpose flour with 1/4 teaspoon of salt and a generous amount of freshly ground black pepper. This seasoned flour will not only create a beautiful golden crust on your turkey but also act as a thickening agent for your sauce later. Thoroughly dredge each pounded turkey cutlet in this mixture, ensuring it’s evenly coated, then shake off any excess flour.

• Searing for Golden Perfection: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. The combination of butter and oil is essential: the oil has a higher smoke point, preventing the butter from burning, while the butter adds a rich, nutty flavor and promotes beautiful browning. Once the fats are shimmering, carefully place the dredged turkey cutlets into the hot pan, ensuring not to overcrowd it. You may need to cook them in batches. Reduce the heat to medium and cook for 2-3 minutes per side, or until the turkey is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Once cooked, transfer the scallopini to a plate and tent it loosely with foil to keep warm while you prepare the sauce.

• Building the Rich Sherry Cream Sauce:
  • Sautéing Aromatics: Add the remaining butter and oil to the same skillet. Reduce the heat to low and add the finely chopped shallots. Cook for 3-4 minutes, stirring occasionally, until they soften and become fragrant. Next, add the sliced cremini mushrooms (or your preferred wild mushroom blend). For perfectly browned mushrooms, resist the urge to stir them constantly. Allow them to cook undisturbed for a few minutes on each side to release their moisture and develop a beautiful caramelization. Do not salt them until they are nicely browned, as salt can draw out moisture and hinder browning. Once the mushrooms are golden, add the minced garlic and fresh thyme, cooking for another minute until fragrant.

  

  • Deglazing with Sherry: Sprinkle the remaining 1/4 cup of all-purpose flour over the mushrooms and cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. This roux will help thicken the sauce. Pour in the dry sherry. Bring it to a boil, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon – this is called deglazing and adds immense depth of flavor to your sauce. Continue to boil for 1-2 minutes to allow the alcohol to cook off and the sherry to reduce slightly.
  • Creating the Creamy Base: Stir in the chicken broth and heavy cream. Bring the mixture back to a boil, then reduce the heat to medium-low and simmer gently for 4-5 minutes, or until the sauce has thickened to your desired consistency.

• The Finishing Touch: Artichokes and Bringing it All Together: Finally, add the drained and gently patted dry quartered artichoke hearts to the sauce. Return the cooked turkey scallopini cutlets to the pan, nestling them into the sauce. Allow them to heat through for a couple of minutes. Taste and adjust the seasoning with additional salt and freshly ground black pepper as needed. Garnish generously with freshly chopped parsley just before serving for a vibrant burst of color and freshness.

Chef’s Secret: Lightening Up Your Cream Sauce Without Compromising Flavor

While rich cream sauces are undeniably delicious, they can also be quite heavy. As a professional chef, I often use a technique to lighten cream sauces without sacrificing their luxurious feel and incredible taste. My secret is to prioritize a flavorful broth and use only a modest amount of heavy cream. Instead of a sauce made entirely of cream, I build the base with robust chicken or vegetable broth, allowing its inherent flavors to shine. Then, a smaller quantity of heavy cream is added at the end, providing just enough richness and silkiness without overwhelming the palate or feeling too decadent. The sherry, along with well-sautéed aromatics like shallots, garlic, and mushrooms, contributes significant depth and umami, making it challenging for anyone to notice the difference in cream content. This method results in a sauce that feels indulgent yet is lighter on calories and easier on the stomach, proving you can have the best of both worlds.

Beyond the Main Event: Creative Uses for Leftover Turkey

This recipe isn’t just a delicious standalone dish; it also offers a fantastic and elegant solution for repurposing Thanksgiving turkey leftovers. Instead of serving another turkey sandwich, transform your holiday remnants into a sophisticated meal. Simply prepare the sherry cream sauce with mushrooms and artichokes as directed, then gently fold in your already cooked, shredded, or thinly sliced leftover turkey. Heat through just until warmed, being careful not to overcook the turkey. This method breathes new life into leftovers, delivering an entirely new flavor profile that feels far from “leftovers.” You could also use the rich sauce as a topping for savory crepes or a base for a comforting turkey pot pie, showcasing its versatility.

Serving Suggestions to Complement Your Turkey Scallopini

The rich and flavorful Turkey Scallopini in Sherry Cream Sauce pairs beautifully with a variety of sides. Here are some ideal accompaniments:

• Mashed Potatoes: Creamy, buttery mashed potatoes are a classic pairing, perfect for soaking up every drop of the luxurious sauce.
• Angel Hair Pasta: Light and delicate angel hair pasta provides a simple yet elegant base, allowing the scallopini and its sauce to be the star.
• Rice Pilaf: A fragrant rice pilaf adds texture and a subtle aromatic quality that complements the rich sauce.
• Green Salad: A crisp green salad with a light vinaigrette offers a refreshing counterpoint to the richness of the dish, adding brightness and a fresh crunch.
• Cauliflower White Bean Puree: For a lighter, yet equally satisfying alternative to mashed potatoes, this creamy puree is an excellent choice.
• Roasted Asparagus with Goat Cheese and Walnut Lemon Gremolata: The vibrant green and slight bitterness of asparagus, elevated with tangy goat cheese and a zesty gremolata, provides a wonderful balance. Find the recipe here: Roasted Asparagus with Goat Cheese and Walnut Lemon Gremolata.
• Asparagus Cordon Bleu: A creative and flavorful side that brings elegance to any plate: Asparagus Cordon Bleu.
• Celery Root Puree: A sophisticated and earthy alternative to potato puree: Celery Root Puree.
• Sausage Stuffing with Fennel and Leeks: For a more substantial side, especially during the holidays, this flavorful stuffing is a wonderful choice: Sausage Stuffing with Fennel and Leeks.
• Alternatively, explore any one of these 30 Best Thanksgiving Sides for inspiration!

Wine Pairings for an Enhanced Dining Experience

To truly elevate your Turkey Scallopini experience, consider a thoughtful wine pairing. For a dish with a rich, creamy sauce, a medium-bodied white wine with good acidity often works best to cut through the richness. A crisp Chardonnay (unoaked or lightly oaked) would be an excellent choice, offering notes of apple and citrus that complement the turkey and artichokes. A Pinot Grigio or Sauvignon Blanc could also work, providing refreshing minerality. If you prefer red wine, opt for a light-bodied varietal like a Pinot Noir, with its earthy notes that would harmonize beautifully with the mushrooms. Avoid heavy, tannic reds, as they can overpower the delicate turkey and creamy sauce.

Explore More Turkey Delights: Related Recipes

If you’ve enjoyed this Turkey Scallopini and are looking for more innovative ways to prepare turkey beyond the traditional roast, explore these fantastic small-scale turkey recipes from our kitchen:

• Slow-Cooker Moroccan Turkey and Lentils
• Pecan-Crusted Turkey Cutlets with Red Onion Marmalade
• Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce

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5 from 3 votes

Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes

By
Carol | From A Chef’s Kitchen

Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes is a lovely entree that’s easy to prepare! It’s perfect for any occasion at any time of year! This dish combines tender turkey cutlets with a rich and velvety sherry cream sauce, enhanced by earthy mushrooms and the subtle tang of artichokes. Serve it over pasta, rice, or alongside crusty bread for a complete and satisfying meal that’s sure to impress.

Prep Time:
20 mins

Cook Time:
20 mins

Total Time:
40 mins

Servings:
4

Equipment

• Wusthof Boning Knife
• Cutting Board
• Nonstick Skillet
• Meat Mallet

Ingredients

• 1/2 cup all-purpose flour, divided
• Salt and freshly ground black pepper
• 1 1/2 pounds turkey scallopini, (cutlets) pounded thin
• 3 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 2 medium shallots, finely chopped
• 1 package (8-ounce) cremini mushrooms, or a combination of wild mushrooms, sliced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• 3/4 cup dry sherry
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 can (15-ounce) quartered artichoke hearts, drained and gently patted dry
• Chopped fresh parsley, for garnish

Instructions

1. Combine 1/4 cup all-purpose flour, 1/4 teaspoon salt and black pepper on a plate. Dredge turkey in flour combination, shaking off excess.
2. Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet or sauté pan over medium-high heat.
3. Add turkey scallopini. Reduce heat to medium and cook 2-3 minutes per side or until golden and cooked through. Transfer to plate; cover to keep warm.
4. Add remaining butter and oil to the pan. Add the shallot, reduce heat to low and cook 3-4 minutes or until softened.
5. Add mushrooms. Cook 3-4 minutes or until mushrooms soften, release their liquid and are nicely browned. Add garlic and fresh thyme.
6. Sprinkle remaining flour over mushrooms and cook 1-2 minutes.
7. Add sherry to pan. Bring to a boil and cook 1-2 minutes.
8. Add chicken broth and heavy cream and return to a boil. Reduce heat to medium-low and simmer 4-5 minutes or until slightly thickened.
9. Add artichoke hearts.
10. Return scallopini to pan and heat through. Adjust seasoning with salt and black pepper as desired. Sprinkle with chopped parsley and serve.

Notes

SUBSTITUTIONS:

• Can also use chicken or pork cutlets.

TIPS:

• A quick brining adds flavor and tenderness.
• When pounding meat for scallopini, place a gallon-size zipper-top bag over the meat. A single layer of plastic wrap will tear too easily. This keeps your mallet clean, keeps stray bits contained, and the meat won’t tear as easily.

Nutrition

Serving: 1
Calories: 466kcal
Carbohydrates: 18g
Protein: 47g
Fat: 19g
Saturated Fat: 8g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 8g
Cholesterol: 144mg
Sodium: 540mg
Potassium: 171mg
Fiber: 1g
Sugar: 3g
Vitamin A: 506IU
Vitamin C: 3mg
Calcium: 57mg
Iron: 2mg

Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.

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