Best Turkey Cutlets With Gravy And Raw Stuffing Salad Recipes

TURKEY CUTLETS WITH SAUSAGE AND ZUCCHINI AND TIPSY GRAVY

Steps:

• Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the bread crumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the bread crumb mixture.
• In a medium skillet, heat a drizzle of oil over medium-high heat. Add the sausage, and brown and crumble for 5 minutes. Stir in the onions, peppers, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10 to 12 minutes
• Heat a saute pan with 1/4-inch of oil over medium to medium-high heat.
• Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.
• For the gravy:
• Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3 to 4 minutes. Season with salt and pepper, to taste.
• Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.

TURKEY CUTLETS WITH PAN GRAVY

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.

TURKEY CUTLETS WITH CORN, SAGE AND PROSCIUTTO STUFFING

Steps:

• Heat a large skillet over medium high heat. Season turkey with poultry seasoning, salt and pepper. Add 1 1/2 turns of the pan of oil, 1 1 /2 tablespoons. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey. Add butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in stock or broth and bring up to a bubble. Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy.
• To a second skillet over medium high heat, combine oil and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm.
• Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy.

TURKEY, GRAVY AND STUFFING WRAP

Steps:

• Spread 3 tablespoons of cranberry sauce on a tortilla wrap. Lay 2 to 3 turkey slices on the wrap. Top with 3 to 4 tablespoons of stuffing. Roll the wrap. Cut on the bias. Plate wrap and garnish with sprig of parsley.

TURKEY CUTLETS WITH MUSHROOM AND WATER CHESTNUT STUFFING AND PAN GRAVY

Steps:

• Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.
• Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning - just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
• Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.