Photo: Turkey Cutlets with Gravy and Raw Stuffing Salad Recipe
Ingredients
- 4 pieces turkey breast cutlet, pounded 1/4-inch thick
- Salt and freshly ground black pepper
- 2 teaspoons poultry seasoning
- Flour, for dredging
- 2 eggs, beaten
- 1 1/2 cups bread crumbs
- A couple handfuls fresh parsley leaves, chopped
- 3 to 4 ribs celery from the heart with leafy tops, finely chopped
- 4 scallions, whites and greens, chopped
- 1 Gala or Golden Delicious apple, chopped
- 1/4 pound small button mushrooms, wiped clean and very thinly sliced
- 2 lemons
- 5 to 6 tablespoons extra-virgin olive oil, eyeball the amount
- 4 thin slices brioche or challah, toasted
- Softened butter, for toast, plus 3 tablespoons for gravy
- 3 to 4 sprigs fresh thyme, leaves stripped and finely chopped
- 1 1/2 cups cloudy apple cider
- 3 tablespoons all-purpose flour
- 2 cups turkey stock or chicken stock
- 1 teaspoon Worcestershire sauce
Directions
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.
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By boxedinsong11
on January 16, 2013
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Absolutely Delish !! I made a couple of changes though. The turkey cutlets and gravy , I made exactly by the recipe. The gravy was the best gravy ever !! But I did not make the stuffing salad. Instead I served the turkey with mashed potatoes, spooning the gravy over the turkey and the potatoes, and served the meal with biscuits !!! YUMM !
By amyamerling
on December 30, 2011
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The only part of this recipe that I made was the raw stuffing salad and it was really delicious. I tried feverishly to find brioche or challah and could not find either, even from fresh bakeries! I finally settled for using a round Hawaiian loaf and it actually worked very nicely. Everything else was perfect, my husband and I ate leftovers for lunch and they were great. I was worried about the bread being soggy so I added a whole lot less apple cider, but it still had a great apple flavor. I'm making it again tomorrow and I will not butter the bread this time. It was kind of a waste since you couldn't really taste it, plain toasted bread cubes will be just fine. Highly recommend this stuffing!
By ljjarvis_9908215
Palm Bay, FL
on September 13, 2010
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This recipe is the best! I did not use tyme in the dressing as I forgot it but did put it in the gravy. I am not good at gravy so I just used a jarred gravy and added the tyme. My husband is a traditionalist when it comes to things and he LOVED this salad. He could not say enough good things about it. Definately try it.
Read all 7 reviews