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1
Combine leeks, 1/3 cup chicken stock, sugar, bay leaf, dried thyme and dried sage in heavy large skillet.
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2
Season with salt and pepper.
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3
Cover and cook over low heat until leeks are very tender, stirring occasionally, about 25 minutes.
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4
Uncover and cook until golden brown and liquid evaporates, stirring frequently, about 8 minutes.
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5
Discard bay leaf.
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6
(Can be prepared 1 day ahead.
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7
Cover and refrigerate.
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8
Rewarm before using.
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9
).
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10
Combine 1/3 cup Marsala and currants in bowl.
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11
Let stand 30 minutes.
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12
Place remaining 1 2/3 cups chicken stock in heavy small saucepan.
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13
Strain Marsala from currants into stock; reserve currants.
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14
Bring stock mixture to boil.
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15
Add white rice, reduce heat, cover and simmer until rice is very tender, about 30 minutes.
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16
Drain rice; reserve stock mixture.
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17
Transfer rice and 1/4 cup stock mixture to blender and puree.
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18
Add remaining stock mixture to blender and puree until sauce is smooth.
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19
Heat heavy large nonstick skillet over medium-high heat.
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20
Season turkey with salt and pepper.
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21
Add turkey to skillet and saute until cooked through and golden brown, about 2 minutes per side.
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22
Transfer turkey to plate; tent with foil to keep warm.
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23
Add sauce, currants, remaining 1 T Marsala and orange zest to same skillet and bring to a boil.
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24
Cook until sauce thickens, about 2 minutes.
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25
Spoon leek mixture onto plates.
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26
Top with turkey.
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27
Spoon sauce over.
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28
Garnish with fresh sage leaves, if desired.
