TURKEY CUTLETS WITH GRAVY AND RAW STUFFING SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Season the turkey with salt and pepper and poultry seasoning. Set up a breading station of flour, then egg then bread crumbs. Bread cutlets and reserve them.
- Combine parsley, celery, scallions, apple, mushrooms and dress with salt, pepper, the juice of 2 lemons, 3 tablespoons olive oil. Butter toasted bread then chop into 1/4 inch dice. Toss bread and thyme into salad. Dampen the stuffing salad a bit with apple cider or juice and toss to combine.
- Melt 3 tablespoons of butter over medium heat in medium saucepan. Add flour and cook 1 minute then whisk in stock, season with salt and pepper and Worcestershire and thicken stock a few minutes over medium-low heat.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat, cook cutlets 10 minutes turning once. If the pan is too small to cook all 4, reserve 2 under foil and add another tablespoon olive oil and cook off remaining cutlets.
- Serve cutlets on raw stuffing salad and top with warm gravy.
TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
- Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
- To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.
EASY STUFFED TURKEY CUTLETS
Make and share this Easy Stuffed Turkey Cutlets recipe from Food.com.
Provided by Christine
Categories Poultry
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Spray a shallow baking dish with vegetable cooking spray.
- To prepare stuffing, in a large bowl, combine spinach, ricotta, onion, parmesan and oil.
- Mix well.
- Reserve 1/2 cup of mixture.
- Add egg white to remaining mixture.
- Lay cutlets flat on work surface.
- Spread 2 Tablespoons of stuffing over each cutlet.
- Tightly roll up cutlets, jelly-roll style.
- Press edges together.
- Place in prepared pan, seam side down.
- Bake until cooked through, about 30 minutes.
- While turkey is baking, place reserved spinach mixture and broth in a blender.
- Process until smooth, about 30 seconds.
- Transfer to a small saucepan; heat over low heat for 2 minutes.
- Spoon 2 tablespoons of sauce on each serving plate and top with slices of turkey, cut at an angle.
Nutrition Facts : Calories 169.4, Fat 8.8, SaturatedFat 4.7, Cholesterol 27.1, Sodium 259.5, Carbohydrate 9.7, Fiber 2.7, Sugar 1.4, Protein 14.6
TURKEY CUTLETS WITH PAN GRAVY
Using cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breast as well. -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.
Nutrition Facts : Calories 292 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 772mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
TENDER BREADED TURKEY CUTLETS
I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish.
Provided by Tanya Belt
Categories Meat and Poultry Recipes Turkey Breasts
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
- Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 24.8 g, Cholesterol 133.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 53.1 g, SaturatedFat 2.3 g, Sodium 749.8 mg, Sugar 4.8 g
EASY BEGINNER'S TURKEY WITH STUFFING
This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.
Provided by DD123
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
- Prepare stuffing according to package directions. Mix in water.
- Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
- Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
- Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.
Nutrition Facts : Calories 834.7 calories, Carbohydrate 15.6 g, Cholesterol 311.4 mg, Fat 40.4 g, Fiber 0.8 g, Protein 95 g, SaturatedFat 11.4 g, Sodium 592.6 mg, Sugar 1.8 g
SIMPLE TURKEY CUTLETS
Make and share this Simple Turkey Cutlets recipe from Food.com.
Provided by rainlion
Categories Poultry
Time 20m
Yield 4 Cutlets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Juice orange and add honey. Stir thoroughly.
- Melt butter in pan over medium heat.
- Add cutlets. Season lightly with salt and pepper.
- Cook five minutes each side. Season other side after flip.
- Add orange and honey mixture. Cook one to two minutes per side until cutlet begins to brown.
Nutrition Facts : Calories 82.3, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 50.9, Carbohydrate 8.2, Fiber 0.8, Sugar 7.4, Protein 0.4
TURKEY CUTLETS WITH PROSCIUTTO AND CAPER SAUCE
Provided by Melissa Roberts
Categories turkey Fry Quick & Easy Dinner Prosciutto Capers Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make sauce:
- Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
- Prepare turkey:
- Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
- Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip. Transfer to a plate.
- Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch. Serve with caper sauce.
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