1 Video | Photo: Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy Recipe
Ingredients
Stuffing:
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter, cut into small pieces
- 2 ribs celery, with greens, from the heart of the stalk, chopped
- 1 medium onion, chopped
- 1 bay leaf, fresh or dried
- Salt and pepper
- 2 cranberry orange muffins, from the baked goods section of your market
- 2 tablespoons chopped fresh thyme leaves, a few sprigs, stems removed
- 1 cup chicken stock
Turkey Cutlets and Gravy:
- 1 1/3 pounds turkey breast cutlets, the average weight of 1 package
- Salt and pepper
- 1 teaspoon poultry seasoning
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, cut in small pieces
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- Chopped flat-leaf parsley, for garnish, optional
Directions
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.
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By psycdiva_10117932
Newark, NJ
on December 30, 2012
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I make this all the time when company comes, but the cranberry/Orange muffins aren't always available so I use 2 or 3 corn muffins instead. Also, I live by a Halal meat market and they sale turkey chops, Shady Brook Farms makes turkey chops too. They are thicker and meatier than turkey cutlets. Sometimes I just do the turkey and gravy part of the recipe and make mashed potatoes or rice with some other vegetable. Tasty and great fo company.
By seancequeen
NJ
on November 22, 2012
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Pretty good. I used 3 corn muffins instead of the cran/orange because I don't like orange anything and I added coarsely chopped chestnuts. The stuffing was a hit, the cutlets were ok. The store brand I bought were too thin so they were a little dry. I had a little trouble with the gravy, getting thick but maybe because I used broth instead of stock. I'll make this again because it's an easy "Thanksgiving" meal for those who don't want to make a huge turkey.
By Ann189
Massachusetts
on January 08, 2012
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I didn't bother with the stuffing as I'm watching what I eat and preferred to get more nutrition out of some herbed mashed potatoes, so I can't comment on that. The turkey cutlets and gravy, however, were very good. I am always a little skeptical as to RR's recipes but this one is a keeper.
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