Sage Turkey Cutlets Salbeischnitzel Recipes

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OVEN ROASTED TURKEY WITH SAGE BUTTER



Oven Roasted Turkey with Sage Butter image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 10 to 12 servings

Number Of Ingredients 16

One 12- to 14-pound fresh turkey
Kosher salt and freshly ground black pepper
Caramelized Onion and Cornbread Stuffing, recipe follows
Extra-virgin olive oil
Sage Butter, recipe follows
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
2 tablespoons butter
2 onions, chopped
Handful fresh sage leaves, chopped
6 large cornmeal muffins, cubed
Salt and freshly ground black pepper
1 egg
1/4 cup heavy cream
1/4 cup chicken stock

Steps:

  • Preheat the oven to 375 degrees F and remove the top rack of the oven.
  • Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
  • Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
  • Combine all ingredients.
  • Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

SAGE TURKEY CUTLETS (SALBEISCHNITZEL)



Sage Turkey Cutlets (Salbeischnitzel) image

I discovered this quick but elegant recipe in the German cooking magazine, Schoner Essen. Translated directly from the German (click on the conversion button to obtain US measurements instantly).

Provided by HeatherFeather

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

300 g red onions
4 tablespoons oil
120 ml red wine
1 teaspoon sugar
salt and pepper, to taste
8 skinless boneless turkey breasts, thinly pounded (about 80 grams each)
40 g butter
12 fresh sage leaves

Steps:

  • Peel the onion and slice it into thin rings.
  • Heat a skillet and sweat the onions in 2 Tbsp of oil, covered, until they look translucent.
  • Add the red wine and the sugar and cook together 5-8 minutes, uncovered.
  • Sprinkle with salt and pepper to taste.
  • In another pan, heat 2 Tbsp oil and over fairly high heat brown turkey cutlets 2-3 minutes per side, or until almost cooked through.
  • Lower the heat and add the butter and the sage leaves and cook enough to heat through and to cook turkey completely (but be sure not to overcook or cutlets will get too dry).
  • Season with salt and pepper, to taste.
  • Set the cutlets, drizzled with any extra pan sauce, on serving plates and top with a bit of the red onions.
  • You may use boneless skinless chicken breasts, pounded very thin- but adjust cooking times.

Nutrition Facts : Calories 1116.3, Fat 26.8, SaturatedFat 8.5, Cholesterol 505, Sodium 457.4, Carbohydrate 8.8, Fiber 1.3, Sugar 4.4, Protein 192.8

TURKEY CUTLETS WITH CORN, SAGE AND PROSCIUTTO STUFFING



Turkey Cutlets with Corn, Sage and Prosciutto Stuffing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 18

2 pounds turkey breast cutlets (2 packages, 12 pieces)
2 teaspoons poultry seasoning
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or canned turkey broth, available around Thanksgiving in markets
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 ribs celery from the heart, chopped
1 medium onion, chopped
Salt and pepper
2 teaspoons poultry seasoning
4 sprigs fresh sage (2 tablespoons) chopped
2 tablespoons chopped flat leaf parsley, eyeball it
1/4 pound prosciutto, deli sliced like bacon, then chopped
3 corn muffins, crumbled
1 cup chicken stock or broth or, canned turkey broth

Steps:

  • Heat a large skillet over medium high heat. Season turkey with poultry seasoning, salt and pepper. Add 1 1/2 turns of the pan of oil, 1 1 /2 tablespoons. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey. Add butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in stock or broth and bring up to a bubble. Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy.
  • To a second skillet over medium high heat, combine oil and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm.
  • Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy.

TENDER BREADED TURKEY CUTLETS



Tender Breaded Turkey Cutlets image

I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish.

Provided by Tanya Belt

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 25m

Yield 4

Number Of Ingredients 5

1 cup Italian seasoned dry bread crumbs
¼ cup grated Parmesan cheese
4 turkey breast cutlets, 1/4 inch thick
½ cup fat free sour cream
1 tablespoon extra virgin olive oil

Steps:

  • Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
  • Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 24.8 g, Cholesterol 133.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 53.1 g, SaturatedFat 2.3 g, Sodium 749.8 mg, Sugar 4.8 g

SAGE TURKEY THIGHS



Sage Turkey Thighs image

I created this for my boys, who love dark meat. It is more convenient than cooking a whole turkey and reminds me of our traditional Thanksgiving turkey that's seasoned with sage. -Natalie Swanson, Baltimore, Maryland

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 4 servings.

Number Of Ingredients 11

4 medium carrots, halved
1 medium onion, chopped
1/2 cup water
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage, divided
2 turkey thighs or turkey drumsticks (2 pounds total), skin removed
1 tablespoon cornstarch
1/4 cup cold water
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon browning sauce, optional

Steps:

  • In a 3-qt. slow cooker, combine the carrots, onion, water, garlic and 1 teaspoon sage. Top with turkey. Sprinkle with remaining sage. Cover and cook on low for 6-8 hours or until a thermometer reads 170°-175°., Remove turkey to a serving platter; keep warm. Strain broth, reserving vegetables. Skim fat from cooking juices; transfer to a small saucepan. , Place vegetables in a food processor; cover and process until smooth. Add to cooking juices. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Add salt, pepper and, if desired, browning sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts : Calories 277 calories, Fat 8g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 280mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

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