Turkey Scaloppine with Date-Orange Apricot Sauce


  • 3/4 cup California Dates pitted and sliced or chopped
  • 2 lb Turkey scaloppine pounded to about 1/8 inch thick
  • Salt and Pepper
  • 2 tbsp Vegetable Oil
  • 1 small Red Bell Pepper trimmed and cut into strips
  • 6 Green Onions trimmed and sliced into 1/2 inch pieces
  • 1 1/2 cup Chicken Broth
  • 1 1/2 cup Orange Juice
  • 1 tbsp Cider Vinegar
  • 1 1/2 tsp Fresh Ginger finely chopped
  • 1/4 tsp Ground Allspice
  • 2 tbsp Margarine
  • 2 tbsp Dried Apricots thinly sliced


  • Season turkey with salt and pepper. Saute scallopine, a few at a time, in oil in a large non-stick skillet over medium-high heat until just cooked through. Add more oil to pan as needed. Transfer cooked turkey to a platter and keep warm. Add red peppers to pan and saute 2 minutes. Add green onions and saute 1 minute or until vegetables are tender-crisp. Remove from pan and reserve. Add chicken broth, orange juice, vinegar, ginger, and all spice to the same pan. Cook mixture over high heat to reduce mixture by about one third. Lower heat and swirl in margine until melted. Stir in dates, apricots, red peppers, and green onions. Cook just until heated through. Pour sauce over reserved turkey. Serve immediately.
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