Description
The inspiration for this recipe came from a dish I had at a restaurant in Bavaria. My mom and I have been talking about recreating it since then. Of course, being that it was Bavaria, it was probably smothered in a cream sauce and we were not lactose-intolerant then. Things being as they are now, the challenge was to make a delicious dish with no dairy, lactose, or gluten. This is super easy!
Ingredients
- FOR THE ORANGE SAUCE:
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lactose-Free Unsalted Margarine, Such As Fleischmann’s
- ½ whole Finely Minced Shallots
- 3 Green Onions, Tops And Whites, Sliced
- 1 Tablespoon Fresh Rosemary, Minced
- 2 teaspoons Fresh Thyme, Minced
- 2 teaspoons Fresh Sage, Minced
- 1 cup Dry Sherry
- ½ cups Honey
- 2 Tablespoons Orange Zest
- 1 cup Orange Juice
- 1 cup Chicken Stock
- ¼ cups Cornstarch
- ¼ cups Cold Water
- FOR THE TURKEY BREAST:
- 1 whole Turkey Breast, Deboned
- 2 cups Ground, Whole, Unblanched Almonds
- 1 cup Gluten-Free All-Purpose Flour Blend
- 2 teaspoons Salt, Or To Taste
- 2 teaspoons Pepper Or To Taste
- 1 Tablespoon Fresh Rosemary, Minced
- 2 teaspoons Fresh Thyme, Minced
- 2 teaspoons Fresh Sage, Minced
- 2 cups Almond Milk
- 6 whole Eggs, Whisked, Possibly More As Needed
- 2 Tablespoons Olive Oil, For Cooking, Or More As Needed
Preparation
For the orange sauce:
Heat olive oil and margarine in a medium saucepan. Sauté shallot and white parts of the green onion until soft and beginning to brown. Add rosemary, thyme and sage. Continue to sauté until spices are very fragrant.
Add tops of the green onion and sauté a few more minutes. Add sherry. Cook at a fast simmer until sherry is reduced by half, about 5 minutes.
Add the honey, orange zest, orange juice and chicken stock. Again, cook until reduced by at least half, about 10 minutes. (Sauce can be made ahead to this point. Refrigerate for up to 2 days. Reheat to a simmer then continue with recipe.)
When reduced, whisk the cornstarch and water together to create a slurry. Whisk into orange sauce. Reduce heat to medium low and cook for about 5 minutes until sauce thickens.
For the turkey breast:
Slice the turkey breast, slicing horizontally into the thick, long side of the breast. Using a mallet, pound the turkey to about 1/4″ thick. Cut tenderloins out of the breast. Then cut the rest of the breast into about 6 more pieces (depending on the size of the turkey).
For breading, mix together ground almonds, gluten-free flour, salt, pepper, and spices. Set up a dredging station with almond milk in one bowl, eggs in a second bowl and prepared breading in the third.
Dredge each piece of breast in in the order above: milk, eggs, then breading. Place on a plate. Heat oven to 300°F.
When all the turkey pieces are breaded, heat 2 tablespoons olive oil in a large, heavy bottom frying pan, until very hot. Fry turkey until nicely browned. Place on a baking sheet and move to the oven to keep warm.
When all the turkey pieces are browned, check internal temperature with a digital thermometer. Internal temperature should be 165°F. If not up to temperature, increase oven temperature to 350°F and check internal temperature every few minutes until cooked through. Be careful not to overcook!
Slice the turkey across the grain. Serve with orange sauce.
Note: I use as little salt in my recipes as I possibly can. If you like a lot of salt, increase amount of salt by approximately 1/3.
