Crispy Turkey Cutlets With Bacon Cranberry Brussels Sprouts Recipes

TURKEY CUTLETS WITH BRUSSELS SPROUTS AND DRIED CRANBERRIES

Steps:

• Sprinkle cutlets with salt and freshly ground black pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side. Transfer to platter; tent with foil to keep warm.
• Add remaining 1 tablespoon olive oil to same skillet. Add shallot; stir until beginning to brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper. Spoon brussels sprout mixture over turkey cutlets and serve.

CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON

Steps:

• In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
• In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
• Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
• Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.

TURKEY CUTLETS

Steps:

• In a large skillet over medium-high heat, cook turkey in oil and 2 tablespoons butter until golden brown and no pink remains; drain. Remove and keep warm. , In the same skillet, combine 1/2 cup water, apple juice, 1 teaspoon bouillon and pepper; cook and stir over medium heat until bouillon is dissolved. Stir in sour cream; heat through. , Meanwhile, in another skillet, combine the remaining butter, water and bouillon; cook and stir over medium heat until bouillon is dissolved. Add mushrooms; cook for 10 minutes or until liquid has evaporated. Serve turkey over rice; top with cream sauce and mushrooms.

CRANBERRY TURKEY CUTLETS

Steps:

• In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. Stir in the cranberries, orange juice and vinegar. Bring to a boil over medium heat; cook and stir until sauce begins to thicken. Set aside., Sprinkle turkey cutlets with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place turkey over drip pan and grill, covered, over indirect medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Top each cutlet with some of the cranberry sauce; grill 1-2 minutes longer. Serve with remaining cranberry sauce.

CRISPY TURKEY CUTLETS WITH BACON-CRANBERRY BRUSSELS SPROUTS RECIPE

Steps:

• Start the bacon-cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with the 2 tablespoons of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes. While the onions are cooking with the bacon, season the cutlets with the poultry seasoning, salt, and pepper on both sides, and dredge in the flour. Combine the bread crumbs and lemon zest in a shallow dish. Beat the eggs in a separate shallow dish with a splash of water. Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the cutlets in eggs, then in breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned. While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley. Serve the turkey cutlets alongside the bacon-cranberry Brussels sprouts. Pass the lemon wedges; squeeze the juice over the cutlets at the table. 4 SERVINGS

TURKEY CRANBERRY WREATH RECIPE

Steps:

• Chop Turkey into small pieces, chop parsley and celery into small pieces. Mix with mayo, mustard, pepper, and cranberries. Open 1 pkg. of refrigerated rolls and place on cookie sheet with parchment paper. Place rolls in circle to make a star (Points to outside and biggest part toward middle leaving the middle open to make the wreath. Take second pkg. of rolls and place in the middle or open spaces of the first row of rolls. Spread a little more honey dijon mustard on the rolls and then put turkey mixture in middle all around circle. Sprinkle cheese on top. Fold points over turkey mixture and tuck in. Bake at 350 degrees for 30 minutes or more until golden brown. If you bake it on a stone, bake at 375 degrees for 12-15 minutes.

SLIMFAST TURKEY CUTLETS WITH CRANBERRY SAUCE

Steps:

• Preheat broiler.
• Rinse turkey and pat dry.
• Sprinkle lightly with nutmeg.
• Place turkey on a broiler rack 4-5 inches from heat and cook 7 minutes.
• Turn cutlets over and cook 4-5 minutes more, until no longer pink and internal temperature is 170.
• Meanwhile, combine chicken broth and cornstarch in a small saucepan.
• Simmer over medium heat, stirring frequently, until bubbly and thickened.
• Add cranberry sauce and cook, stirring constantly, 2 minutes.
• Place broiled turkey cutlets on a platter, top with cranberry sauce, and serve.