Turkey Scallopini With Asparagus Sauce
By Jim Casada
Wild turkey, when properly prepared, is somewhere close to the ultimate game delight. Mind you, the dark meat is best offered in soups or perhaps pate, but the breast is simply divine. Turkey tenders or deep-fried turkey are mighty fine, but here’s a different way to use breast meat sure to please. It combines the bird of spring with two great spring vegetables, asparagus and leeks.
1 package Knorr béarnaise sauce mix
3 tablespoons chopped leeks
1 (15-ounce) can asparagus spears or, better still, fresh spears
1 pound wild turkey breast fillets
2 tablespoons butter
2 tablespoons olive oil
½ cup flour
½–1 cup freshly grated Parmesan cheese
Prepare béarnaise sauce according to package directions. Cook leeks in microwave for about one minute. Chop half of asparagus and add to sauce along with leeks (sauté asparagus first if using fresh spears). Set aside.
Pound turkey fillets with a meat hammer to tenderize. Melt butter in skillet and add olive oil. Lightly flour breast fillets and brown on each side until golden brown. Put breasts in shallow greased 9 x 13-inch casserole. Spread asparagus sauce over each breast. Sprinkle with Parmesan cheese and brown lightly under the broiler. Serve at once. Goes nicely with wild rice and a squash medley.
TIP: Remember that wild turkey, especially from a mature tom, is unlikely to be as tender as chicken; however, the pounding does tenderize it a great deal. The remaining asparagus can be used to top a green salad which rounds out a complete meal.
—Jim Casada is the author of Field to Feast: The Remington Cookbook. JimCasadaOutdoors.com.