Nutrition per serving may change if servings are adjusted.
1/2 cup water
1/4 cup orange juice
2 tablespoons dry sherry, or Madeira (see Note)
1 tablespoon miso, preferably dark (see Note)
4 pitted prunes, diced
1/2 teaspoon dried rosemary
2 tablespoons all-purpose flour
8 ounces turkey cutlets
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
4 teaspoons extra-virgin olive oil, divided
1 small shallot, chopped
4 ounces white or cremini mushrooms, thickly sliced (2 cups)
Combine water, orange juice, sherry (or Madeira) and miso in a medium bowl; whisk until smooth. Add prunes and rosemary; set aside.
Place flour in a shallow dish. Season turkey with salt and pepper and lightly dredge in the flour, shaking off excess.
Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add the turkey and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Heat the remaining 2 teaspoons oil in the pan over medium heat. Add shallot and mushrooms; cook, stirring, until browned, 3 to 5 minutes. Add the miso mixture; cook, stirring, until slightly thickened, 2 to 3 minutes.
Reduce heat to low and return the turkey and any accumulated juices to the pan. Simmer gently, spooning sauce over turkey, until heated through, about 1 minute.
Notes: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
Madeira, a fortified wine from the Portuguese island of Madeira, has a sweet, mellow flavor somewhat like sherry. Find it at liquor stores or in the wine section of the supermarket.
Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way.