Sautéed Turkey with Orange-Miso Sauce

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Sautéed Turkey with Orange-Miso Sauce

Sautéed Turkey with Orange-Miso Sauce

Sauteed turkey gets a turn in a rich pan sauce made from orange juice, Madeira and miso. Prunes add a touch of sweetness, and mushrooms add earthy depth. Make it a meal: Serve with steamed broccoli and whole-wheat couscous to soak up the rich sauce.

Serves 4

Prep Time 30 min

Total Time 30 min.


  • 1 cup water
  • 1/2 cup orange juice
  • 1/4 cup Madeira, (see Note)
  • 2 tablespoon dark miso paste
  • 8 pitted prunes, diced
  • 1 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 1 pound turkey cutlets
  • Salt & freshly ground pepper, to taste
  • 2 teaspoons extra-virgin olive oil, divided
  • 1/4 cup chopped shallots
  • 8 ounces white or cremini mushrooms, thickly sliced
  • 1 tablespoon finely chopped fresh parsley

Cooking Directions

Step 1

Combine water, orange juice, Madeira and miso in a medium bowl; whisk until smooth. Add prunes and rosemary; set aside.

Step 2

Place flour in a shallow dish. Season turkey with salt and pepper and lightly dredge in flour, shaking off excess. Discard any unused flour.

Step 3

Heat 1 teaspoon oil in a large skillet over high heat. Add the turkey and sear until golden, about 2 minutes on each side. Transfer to a plate and tent with foil to keep warm.

Step 4

Add remaining 1 teaspoon oil to the pan and heat over medium-high heat. Add shallots and mushrooms; cook, stirring, until browned, about 5 minutes. Add the reserved miso mixture and cook, stirring, until slightly thickened, 4 to 5 minutes. Adjust seasoning with salt and pepper.

Step 5

Reduce heat to low and return turkey and any accumulated juices to the pan. Simmer gently, spooning sauce over turkey, until heated through, about 1 minute. Transfer to a warmed serving platter and sprinkle with parsley.