1 Video | Photo: Turkey Cutlets with Corn, Sage and Prosciutto Stuffing Recipe
Ingredients
- 2 pounds turkey breast cutlets (2 packages, 12 pieces)
- 2 teaspoons poultry seasoning
- Salt and pepper
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock or canned turkey broth, available around Thanksgiving in markets
Stuffing:
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 3 ribs celery from the heart, chopped
- 1 medium onion, chopped
- Salt and pepper
- 2 teaspoons poultry seasoning
- 4 sprigs fresh sage (2 tablespoons) chopped
- 2 tablespoons chopped flat leaf parsley, eyeball it
- 1/4 pound prosciutto, deli sliced like bacon, then chopped
- 3 corn muffins, crumbled
- 1 cup chicken stock or broth or, canned turkey broth
Directions
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.
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By ruthann1475_121...
little rock, 42
on December 25, 2010
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I have made this for two Thanksgivings and now for Christmas. My husband normally does not care for turkey and definitely not dressing, but when I served this he loves it and now asks for it at other times besides holidays. It is a favorite at our house and will be a family tradition for years to come. Thanks Rachael !
By jem4437
Astoria, NY
on May 05, 2010
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I tried this recipe tonight for dinner and was sooo disappointed with it. Though I love Rachael Ray and most of her recipies are good, this was just the worst. The stuffing was waaaaay to sweet, and with the prociutte(at $5.00 for the 1/4 lb. that it called forit became very salty. The taste was horrible. The gravy I found to be too greasy. Im sorry rachael, but this just didnt work for me. I will always continue to watch your show. One bad recipe doesnt make you a bad person. It happens.
By sots1_7948361
Deer Park, WI
on November 26, 2009
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I doubled the recipe for Thanksgiving and used bacon instead of prosciutto. The sweetness of the corn muffins with the saltiness of the bacon rocked. I also baked it in the oven so it got nice and crunchy on top and around the edges. My husband loved it and cannot wait to eat leftovers!!!
Thanks, Rachael Ray for all your tasty recipes!!!
DeAnne Richard
Deer Park, WI
Read all 37 reviews