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 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.
By jilly-b
San Ramon
on May 25, 2011
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The 2 stars are for the cutlets and gravy, which I did enjoy and will make again. I wanted so much to like this, but the cranberry orange stuffing is just a bad idea. I used a fat free cran-orange mix b/c no muffins at the store, but it made for insanely sweet stuffing that had a wet gumminess that no reduction of liquid could have fixed. I even tried frying up the stuffing in a bit of butter the next day to see if it would crisp up some, but it was a total loss.
By iris.trocio.osb...
Palatine, IL
on November 16, 2009
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This recipe was so delicious and very easy to prepare. I'm relatively new to cooking but this recipe encourages me to cook some more. The turkey cutlets turned out tender and delcious. I thought the stuffing was great although my husband and 8 year old daughter thought it was a little too sweet. I explained to them that there was cranberries and oranges in the stuffing but I'll try to use corn bread next time as someone else previously suggested to tame the sweetness. I actually made gravy from scratch - not from a bottle - and it was wonderful. Despite complaining about the sweetness of the stuffing, my whole family devoured all the food. This whole meal reminded me of a Thanksgiving feast and I will definitely be making this again soon!
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