I rarely eat turkey hearts except once in a great while during Thanksgiving--and I normally get to eat just one. I was very excited when I came across these hearts at my local farmers market recently. Of all the organs to eat the heart is probably the healthiest that one can consume. It is just a solid muscle and if you look closely you can actually see the whole anatomy of the turkey heart very well, especially the arteries, atria and ventricles! My mother used to cook chicken hearts for me when I was growing up. No one in my family ate them so I got to eat the whole dish all by myself.
Today I decided to make these hearts with a cream sauce. It was inspired by making the turkey pate. The cream and Marsala wine made such a tasty sauce that I decided to use it here. I served this dish with thin slices of toasted baguette. However, if you want to serve this with fresh pasta you can make more sauce and it would be a tasty treat.
Turkey Hearts in a Cream Sauce (serves 1-2)
4 organic turkey hearts*, trimmed off fat, washed in cold water and sliced lengthwise into 2/8th inch thick
2 fresh shiitake mushrooms, thinly sliced
1/2 thinly sliced shallots (about 2 T)
1 Tbsp chopped scallions
1 tsp chopped garlic or 2-3 garlic cloves
1 Tbsp dry Marsala wine
2 Tbsps heavy cream
1 Tbsp olive oil
1 Tbsp unsalted butter
Sea salt and freshly ground white pepper to taste
Daikon sprouts, garnish (optional)
1) Heat oil in a small pan over high heat.
2) Once the pan is hot, add shallots and sauté for 1 minute.
3) Turn heat down to medium, add scallions, garlic, mushrooms, and butter, sauté for 1-2 minutes.
4) Add the hearts, turn the hearts occasionally to cook evenly for about 2 minutes. Remove the hearts onto a plate.
5) Add heavy cream and Marsala wine, cook and reduce the sauce for another 5 minutes.
6) Turn off heat and add salt and pepper to taste (I used 2 small pinches of salt).
7) Pour the cream sauce on top of the cooked hearts.
8) Garnish with daikon sprouts and serve with toasted baguette slices.
(about 3 times the size of a chicken heart)
|sliced turkey hearts|
(you know these are fresh from the beautiful deep red color!)