TURKEY CUTLET WITH TART CHERRY SAUCE
Steps:
- Preheat the oven to 200 degrees F.
- In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil.
- Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey.
- Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste.
- Serve the turkey culets on individual plates with some sauce spooned over the top.
- Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color.
PAN FRIED TURKEY CUTLETS WITH BRAISED RED CABBAGE AND ROASTED ORANGES
Steps:
- 1.Melt 2 tbsps of butter in a large heavy pot over a high heat. 2.Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown. 3.Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes. 4.Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350°F oven. 5.Bake for about an hour, stirring at least twice. 6.Cut off the peel from the oranges and slice into rounds. 7.When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil. 8.Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches. 9.Cover the cutlets with foil to rest. 10.Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat. 11.Add the orange slices and cook until golden. This will take just a few minutes. 12.Serve and enjoy! For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer
SLOW-COOKED RED CHILE TURKEY
Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas. But just as often, it is the base for a meat stew, usually beef, pork or lamb. The dish is known as carne adovada, and it is insanely good. Yes, there probably is a roasted turkey in most homes for Thanksgiving, and maybe a steaming pot of tamales. But the thought occurred to me that turkey thighs (the tastiest part of the bird) simmered in red chile would be a welcome substitute. It turns out I was right. Slowly braised for 2 hours, this spicy turkey is succulent and tender.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Season turkey generously with salt and pepper, then set aside at room temperature.
- Heat oven to 400 degrees. Quickly rinse chiles and pat dry. Put chiles on a baking sheet in one layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool. (Alternatively, toast chiles in batches in a dry cast-iron pan over medium-high heat, turning them frequently.) Split chiles lengthwise with a sharp knife. Remove and discard stems and seeds (wear gloves if you have sensitive skin).
- Put chiles in a saucepan, cover with 4 cups water and bring to a boil. Turn heat to low and simmer for 10 minutes, then let cool.
- Remove chiles from cooking liquid and place in a blender jar. Add a cup or so of cooking liquid and purée to a smooth paste, adding more liquid if the mixture seems very thick.
- Put a large wide skillet over medium-high heat. Add oil, then add onion and a little salt. Cook, stirring occasionally, until onion is softened, 5 minutes or so. Lower heat as necessary to keep onion from browning. Add coriander, cumin, garlic and bay leaf, then add chile purée and let simmer for 8 to 10 minutes, stirring occasionally. You should have about 4 cups sauce.
- Put seasoned turkey in a Dutch oven or deep roasting pan. Pour red chile sauce over, making sure meat is well coated. Cover and bake at 400 degrees for 30 minutes, then reduce heat to 350 degrees and bake for 1 1/2 hours, until turkey falls from the bone when probed with a fork.
- To serve, put turkey on a platter and cut meat into large pieces. Nap with sauce and garnish with cilantro sprigs. For more casual dining, serve directly from pot.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 5 grams, Sodium 722 milligrams, Sugar 2 grams, TransFat 0 grams
CRANBERRY TURKEY CUTLETS
"When our son-in-law brought home some wild turkey, we turned to this recipe," recalls Marguerite Shaeffer of Sewell, New Jersey. "He took care of the grilling while I made the sauce, and we all enjoyed this healthy entree."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 309 calories, Fat 2g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 252mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
RUSSIAN-STYLE TURKEY CUTLETS
So simple and so good--these cutlets are a case where the whole is greater than the sum of the parts. Ground turkey is often disappointingly dry, but here a bit of butter and cream keep the meat moist. The butteriness of the juicy cutlets contrasts beautifully with the racy freshness of an uncomplicated red wine. A Beaujolais from France or a merlot from Trentino in Northern Italy or will be perfect.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the turkey, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
- Remove the turkey mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the bread crumbs.
- In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
- Menu Suggestions.
- Sautéed mushrooms are the traditional Russian accompaniment to turkey cutlets. Beets, glazed carrots, and mashed potatoes are other excellent possibilities.
Nutrition Facts : Calories 454.9, Fat 33.6, SaturatedFat 13.9, Cholesterol 168.6, Sodium 623.3, Carbohydrate 12.3, Fiber 0.7, Sugar 1.1, Protein 26.4
ROASTED RED CHILI AND STRAWBERRY TURKEY CUTLETS
Quickly pan-fried turkey cutlets are served with a sweet and spicy sauce chunky with corn and fresh cilantro.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Season turkey with salt and pepper. Place in skillet. Cook until golden brown on both sides. Remove from skillet; keep warm. Drain any excess oil from skillet.
- Combine strawberry preserves, chili paste and corn in skillet. Cook and stir over medium heat until sauce is warm and bubbly. Remove from heat. Stir in cilantro.
- Place two-thirds of corn mixture onto center of serving platter. Top with turkey. Spoon remaining corn down center of turkey.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 44 g, Cholesterol 102.3 mg, Fat 5.3 g, Fiber 0.9 g, Protein 39.6 g, SaturatedFat 0.5 g, Sodium 312.4 mg, Sugar 6.6 g
TURKEY CUTLETS WITH PAN SALSA
Steps:
- Dredge the cutlets in the flour mixture, shaking off the excess, in a heavy skillet (preferably cast-iron) heat the oil over moderately high heat until it is hot but not smoking, and in it sauté the cutlets for 1 to 2 minutes on each side, or until they are golden brown on the edges and cooked through. Transfer 2 cutlets to each of 2 plates and keep them warm. To the skillet add the broth, the vinegar, the chili powder, the cayenne, and salt to taste, deglaze the skillet over moderately high heat, scraping up the brown bits, and stir in the tomatoes, the scallions, and the jalapeño. Cook the sauce until it is thickened, pour it over the cutlets, and sprinkle the cutlets with the peanuts and the coriander.__
PAN-ROASTED TURKEY CUTLETS WITH RED CABBAGE AND ORANGES
Make and share this Pan-Roasted Turkey Cutlets With Red Cabbage and Oranges recipe from Food.com.
Provided by Honeysuckle White a
Categories Oranges
Time 1h20m
Yield 2
Number Of Ingredients 18
Steps:
- Melt 2 tbsps of butter in a large heavy pot over a high heat.
- Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown.
- Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes.
- Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350F oven.
- Bake for about an hour, stirring at least twice.
- Cut off the peel from the oranges and slice into rounds.
- When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil.
- Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches.
- Cover the cutlets with foil to rest.
- Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat.
- Add the orange slices and cook until golden. This will take just a few minutes.
- Serve and enjoy!
Nutrition Facts : Calories 1022.2, Fat 51.3, SaturatedFat 18.6, Cholesterol 61.1, Sodium 917.2, Carbohydrate 96.4, Fiber 15.7, Sugar 65.9, Protein 9.6
ROASTED RED CHILI AND STRAWBERRY TURKEY CUTLETS
Quickly pan-fried turkey cutlets are served with a sweet and spicy sauce chunky with corn and fresh cilantro.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Season turkey with salt and pepper. Place in skillet. Cook until golden brown on both sides. Remove from skillet; keep warm. Drain any excess oil from skillet.
- Combine strawberry preserves, chili paste and corn in skillet. Cook and stir over medium heat until sauce is warm and bubbly. Remove from heat. Stir in cilantro.
- Place two-thirds of corn mixture onto center of serving platter. Top with turkey. Spoon remaining corn down center of turkey.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 44 g, Cholesterol 102.3 mg, Fat 5.3 g, Fiber 0.9 g, Protein 39.6 g, SaturatedFat 0.5 g, Sodium 312.4 mg, Sugar 6.6 g
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