Turkey Saltimbocca with Mushrooms and Butternut Squash

Breaded turkey parcels filled with ham and sautéed mushrooms, served alongside pan-roasted butternut squash with star anise and herbs.

Dinner Turkey Main Course Mushrooms Butternut Squash

Estimated Nutrition

Calories

713.7

kcal / serving

2854.8 kcal total

Carbs

31g

per serving

124 g total

Fat

49.7g

per serving

198.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

piece

Egg

free-range, beaten

150

Butter

for frying

Fruits

piece

Lemon Juice

a squeeze

GrainsCereals

100

Plain White Flour

100

Japanese Panko Breadcrumbs

Meat

piece

Turkey Breast

skinless, boneless, cut into 4 thin slices

slice

Parma Ham

NutsSeeds

piece

Garlic

crushed

tbsp

Tarragon

chopped fresh

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

tbsp

Parsley

chopped

piece

Garlic

chopped

piece

Star Anise

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

for the squash

Vegetables

piece

Shallot

finely chopped

100

Chestnut Mushroom

finely chopped

100

Button Mushroom

finely chopped

piece

Butternut Squash

peeled and cut into small cubes

Method

Sauté garlic, shallot, squash, and star anise in oil until the squash is tender.

Finish cooking the turkey in the oven for 5 to 10 minutes.

Fry the turkey in butter and oil for 3 minutes per side until browned.

Preheat the oven to 200°C.

Dredge the turkey parcels in flour, dip in egg, and coat with breadcrumbs.

Place ham and mushrooms on half of each slice, season, and fold over.

Pound the turkey slices to a thickness of 5mm.

Sauté the butter, garlic, and shallot for 3 minutes before adding mushrooms and tarragon.

Serve the turkey with the squash and garnish with lemon juice and parsley.