Thursday, November 12, 2020

Turkey Scaloppini with Squash, Mushrooms and Herbs #Thanksgiving #Giveaway

By Mary Jane Maffini aka Victoria Abbott




If you are planning a scaled-down celebration this year, fewer people than usual, or if you love turkey but don’t plan to roast a whole bird this year, this dish will give you plenty of flavors to celebrate.  It’s an adaptation of a recipe by Christine Cushing, a talented Canadian chef and cookbook author.  Because the veggies are cooked with the turkey scaloppini, it’s easier in many ways. But you can always add a few sides if that’s how you roll.  My daughter and son-in-law have been with us for a few weeks as their house sold quickly and they are waiting to move into their new digs.  It’s been very good as we are a bubble and I can cook at them.  Everyone loved this and my SIL suggested that I do something for Mystery Lovers Kitchen every day.  It is great to have ‘tasters’ at the table.

Today I am having a giveaway because The Wolfe Widow, the third book collector mystery, written as Victoria Abbott in collaboration with my other daughter, Victoria, takes place at Thanksgiving. How timely! At the end of the post, find out how to get in on the fun.

Turkey Scaloppini with Squash, Mushrooms and Herbs

 

Ingredients

2 pounds of turkey breast scaloppini, about ¼ inch thick.

4 tablespoons of butter

2 tablespoons of olive oil

4 teaspoons of Worcestershire sauce

2 shallots, finely minced

2 green onions, sliced

1 cup diced butternut squash – we used frozen, saving lots of time and not losing any taste

8 ounces sliced cremini mushrooms (white would also do, but I find the brown mushrooms have more flavor)

2/3 cup of chicken, turkey or vegetable stock

2/3 cup of white wine

½ half cup of dried cranberries

2 tsp Dijon mustard

2 tsp maple syrup

Sprigs of chopped fresh thyme and rosemary for flavor and garnish

Salt and fresh ground pepper to taste

 

Directions

Preheat oven to 350 F. 

In a large skillet, melt half the butter and oil, over high heat.  Fry turkey slices, in batches, until golden brown,, about one minute. Flip and fry other side for one minute. They really do turn a pretty color.

 Remove from heat. Don’t overcook because turkey will dry out.

Transfer turkey to a baking sheet until ready to bake.

Return skillet to stove top and sauté shallots.

Add green onions and squash until soft, a minute or two.  

Deglaze with white wine and Worcestershire sauce and herbs.  

Add the mushrooms and cook for two minutes or until golden.  



Reduce heat to medium and add stock and dried cranberries. 

Simmer for about seven minutes until reduced by about 1/3.  Season with salt and pepper.

While sauce is cooking, bake the turkey at 350 F until meat is no longer pink, 3 -4 minutes. Remove immediately to avoid drying out the turkey. 

Add the second batch of butter, the Dijon mustard and the maple syrup.  Swirl in the pan the pan to thicken. Return the turkey to the pan and let it heat through to pick up flavors.  Spoon the sauce over the turkey. 

Serve, using plenty of sauce on the turkey scaloppini.  Top with a bit of the fresh thyme and rosemary, if you remember. I forgot.

Serve with satisfaction. Don't expect leftovers. 

 

I made quite a few changes to this recipe. How would you change it? Or would you? I would love to hear your suggestions.  Leave a comment, a suggestion or just drop by to say hello and your name will go into the hat to win a copy of The Wolfe Widow, by Victoria Abbott, which takes place around Thanksgiving.





Mary Jane Maffini is the author of three and a half mystery series: the Camilla Maffini mysteries, the Fiona Silk capers and the Charlotte Adams mysteries – number six coming soon!  The Charlotte Adams books have recently been optioned for television films. Details to come when they can be made public. With her daughter Victoria Maffini, MJ collaborated on The Book Collector Mysteries as Victoria Abbott. Victoria Abbott spent several happy years on Mystery Lovers Kitchen. MJ  is very glad to be back and Victoria is waving at you all!


Don't forget to check out MJ's Canadian books:  Camilla MacPhee features a fortyish widowed lawyer who runs an advocacy agency for victims of violet crime, in Ottawa, Canada's capital city. Life would be easier if she didn't have the world's worst office assistant, the world's bossiest sisters and, arguably, the world's greatest stubborn streak. If you like your mysteries a bit edgy with a side order of humor, these could be for you.  


Keep up on the news!  You can sign up for updates about MJ and Victoria plus fun and prizes through our newsletter HERE 


 

 







24 comments:

  1. Sounds pretty good. I'm not a big fan of squash, so I was thinking I could maybe substitute green beans instead? My sister loves squash though, I'll have to pass this along to her.
    kozo8989(at)hotmail(dot)com

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    1. Thanks, Alicia! I think green beans would be great with it. Let me know if you try it. Cheers. MJ

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  2. This recipe looks enticing for autumn and I would add basil since I enjoy that flavor. Your books are always enjoyable and special. saubleb(at)gmail(dot)com

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    1. Mmm. That would be great! Glad you could come by and thanks for the compliment. Hugs. MJ

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  3. This sounds yummy.
    The change I might make is to brown the turkey and put it on a plate, covered to wait. Once the sauce is done, I'd put the turkey in it and let it finish cooking that way, soaking up extra flavors as it goes.
    libbydodd at comcast dot net

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    1. I think that's an excellent idea, Libby and oven wouldn't need to be on. Thank you! Hugs.

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    2. Possibly more flavor and less clean up. Just wipe the plate (or don't! bother!) and continue.

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  4. I'm not a fan of turkey, so I would substitute chicken for the turkey. Looks like a great holiday meal.
    diannekc8(at)gmail(dot)com

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    1. Thanks, Dianne. It's probably easier to get chicken scaloppini and the chicken would be very tender. Good luck!

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  5. We're going to hopefully spend Turkey Day at my younger daughter's house. We're awaiting her instructions on what we will be cooking as part of the dinner. Hopefully it will be the bird. I cook it in separate pieces since white meat cooks at a different rate then the dark.

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    1. So nice to hear from you, Nora!!! Enjoy your turkey day. That's a great strategy for cooking it, Hugs MJ

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  6. This meal is delectable and I wouldn't change a thing. So tasty. Yum. elliotbencan(at)hotmail(dot)com

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    1. Thank you! I hope you have a great thanksgiving. Thank you for dropping in and good luck. Hugs.MJ

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  7. Karen B
    No changes from me - I don't cook any more! But, I do read����
    kpbarnett1941(at)aol(dot)com

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  8. There's something about having others do the cooking while you do the reading! Thanks for dropping in and good luck.

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  9. Will have a meal delivered a few days before thanksgiving. cheetahthecat1986ATgmailDOTcom

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    1. That sounds very relaxing and yet celebrating! Thanks, Kim.

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  10. This recipe looks delicious. I would add more vegetables and fruit: 1/2 cup diced yellow onion, double the amount of sliced cremini mushrooms, 1/2 cup diced celery, and 1/2 cup diced bell pepper. A couple of diced Gala apples and 1/2 cup dried cherries might be nice additions too.

    Nancy
    allibrary (at) aol (dot) com

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  11. I'd prefer to try it just as it is.
    turtle6422 at gmail dot com

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    1. Thank you, Jana! The turkey was remarkably moist. Good luck. MJ

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  12. Wow! That would be great, Nancy. You have given me some ideas there. Thanks. MJ

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  13. Love recipes with mushrooms! lindaherold999(at)gmail(dot)com

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    1. I do too, Linda! Can't get enough of them, but people are quite divided on them. LOL.

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  14. Thanks for sharing the recipe, have a great Thanksgiving! tWarner419(at)aol(dot)com

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