Turkey Picatta on Pumpkin Puree

Get this all-star, easy-to-follow Turkey Picatta on Pumpkin Puree recipe from Wolfgang Puck

Directions Turkey Piccata: Preheat the oven to 400 degrees F. Prepare the Pumpkin Puree: In a small baking tray, combine the pumpkin chunks with the water. Cover and bake until tender, about...


Ingredients

  • 2 pounds fresh pumpkin, seeds removed and cut into chunks
  • 1 cup water
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons dark brown sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 12 sage leaves
  • 1 tablespoon chopped fresh sage
  • 2 pounds turkey breast, cut into 12 slices, each 1/3-inch thick
  • Freshly ground pepper
  • 1/4 pound prosciutto (6 long, thin slices, cut in half)
  • Salt
  • All-purpose flour
  • 2 tablespoons vegetable oil
  • 1/2 cup port
  • 1 cup chicken or turkey stock
  • 1 1 emon, juiced
  • 2 tablespoons unsalted butter
  • Cranberry Catsup, recipe follows
  • 1 pound fresh cranberries, rinsed
  • 1/2 small onion, diced
  • 1/4 cup plus 1 tablespoon packed brown sugar
  • 1/2 cup cider vinegar
  • Zest of 1 medium orange, chopped fine
  • 1 large garlic clove
  • 1 1/2 teaspoons salt
  • 1 teaspoon pickling spice

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