Turkey saltimbocca with stuffed Portobello mushrooms
easy
60 mins
60 mins
Ingredients
- 8 Turkey escalope (75 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 discs Parma ham
- 8 Sage leaves
- 2 Tomatoes
- 2 discs Toast
- 4 Stem(s) Marjoram and thyme
- 50 g grated parmesan cheese
- 8 Portobello mushrooms (about 50 g each; large ripe brown mushrooms)
- 2 TABLESPOONS Oil
- 200 ml Poultry stock
- 6-8 TABLESPOONS Marsala Wine
- 1 TEASPOON Cornstarch
- 2 TABLESPOONS Butter
- 500 g fresh gnocchi (cooling shelf)
- 4 wooden skewers
- baking paper
Directions
- 1
Wash the turkey meat and dab dry. Season with salt and pepper. Place 1 slice of Parma ham and 1 sage leaf on top and fold over. Cover with wooden skewers. Wash, clean, quarter and seed the tomatoes.
- 2
Cut into small cubes. Finely crumble toast. Wash the herbs, pluck the leaves from the stalks. Mix tomatoes, breadcrumbs, herbs and parmesan. Clean the mushrooms, unscrew the stems. Season mushrooms with salt and spread the mixture on top.
- 3
Line baking tray with baking paper, place mushrooms on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Heat oil in a pan. Fry turkey saltimbocca for 4-5 minutes, turning.
- 4
Remove and keep warm. Deglaze roast stock with chicken stock, bring to the boil. Add Marsala. Stir the starch in cold water until smooth and thicken the sauce with it, bring to the boil again and season to taste with salt and pepper.
- 5
Melt the butter in a pan and fry the gnocchi until golden brown.
Nutrition Facts
640 kcal
55 g
21 g
53 g
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