TURKEY CUTLETS WITH LEMON AND SAGE
It is not without some trepidation that I post this recipe. Firstly, I make it all the time, and I don't know if our day-to-day meals can stand public scrutiny. Secondly, this is also our traditional Thanksgiving dinner. I don't know how it is with other American expatriates, but for me, especially in the beginning, Thanksgiving was the hardest day ... so many happy memories. But the old Gourmet came up with this recipe, and the introduction said something like: if you find yourself alone for Thanksgiving, enjoy the tranquility and make something simple but good. Or something like that. They suggested serving the turkey with dirty rice dressing and green beans with finely-chopped mushrooms. And even without the cranberries and pumpkin pie (ouch), eating turkey on Thanksgiving does make one feel better. So here it goes ... I hope it makes you feel better, too.
Provided by MariaLuisa
Categories Turkey Breasts
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- For the marinade combine the lemon juice, mustard, and cayenne or Tabasco in a bowl.
- Add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Stir in the sage.
- Flatten the turkey slices to 1/4 inch between sheets of wax paper or plastic wrap with a mallet or rolling pin.
- Place the turkey slices in a shallow glass dish, pour the marinade over them, and marinate, covered, for 25 minutes, turning once.
- (Alternatively, you can flatten the slices after marinating them, but you may need to add a tablespoon of olive oil to the skillet when you cook them.).
- Discard the marinade. In a large heavy skillet sautè the cutlets over medium-high heat for 1-2 minutes per side, until cooked through.
- Transfer the cutlets to a platter and garnish with the lemon wedges and parsley.
CHIPOTLE TURKEY CUTLETS WITH CHARRED CORN SALSA
Categories Pepper turkey Sauté Super Bowl Quick & Easy Corn Bell Pepper Hot Pepper Cilantro Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside.
- Sprinkle turkey on both sides with chile powder; sprinkle with salt. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of turkey and sauté until cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with 1 tablespoon oil and remaining turkey.
- Add 2 tablespoons oil to drippings in skillet. Add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown, about 3 minutes longer. Stir in cilantro and lime juice. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.
TURKEY CUTLETS WITH PROSCIUTTO AND CAPER SAUCE
Provided by Melissa Roberts
Categories turkey Fry Quick & Easy Dinner Prosciutto Capers Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make sauce:
- Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
- Prepare turkey:
- Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
- Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip. Transfer to a plate.
- Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch. Serve with caper sauce.
TURKEY WITH CORNBREAD DRESSING
Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.
Nutrition Facts : Calories 663 calories, Fat 25g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 845mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 72g protein.
TURKEY CUTLETS WITH PROSCIUTTO AND CHEESE
Provided by Pierre Franey
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat grill to high.
- Sprinkle turkey pieces with salt and pepper.
- Cut cheese into thin slices to fit neatly in one layer, slightly overlapping, on turkey steaks. Set aside.
- Heat 2 tablespoons butter in a heavy skillet large enough to hold the turkey steaks in one layer. Add the steaks and cook about 4 minutes or until nicely browned on one side. Turn the steaks and top each with one slice of prosciutto. Sprinkle evenly with rosemary and cover closely. Cook about 3 minutes.
- Transfer prosciutto-topped steaks to a serving dish. Add remaining 1 tablespoon butter to the skillet and when it melts add shallots. Cook briefly, stirring, and add mushrooms. Cook, stirring, about 2 minutes.
- Add chicken broth and stir. Cook about 1 minute over relatively high heat.
- Meanwhile, cover prosciutto-topped steaks with equal portions, and in one layer, of cheese. Run briefly under the broiler until cheese melts. Pour mushroom mixture over the cheese and serve hot.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 51 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 24 grams, Sodium 630 milligrams, Sugar 1 gram, TransFat 1 gram
TURKEY CUTLETS WITH PROSCIUTTO AND CAPER SAUCE
Make and share this Turkey Cutlets With Prosciutto and Caper Sauce recipe from Food.com.
Provided by Mom2Rose
Categories Poultry
Time 26m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Make sauce:.
- Chop garlic and capers together.
- Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.
- Prepare turkey:.
- Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).
- Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs.
- Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip.
- Transfer to a plate.
- Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch.
- Serve with caper sauce.
Nutrition Facts : Calories 486.5, Fat 40.9, SaturatedFat 6.1, Cholesterol 93, Sodium 439.6, Carbohydrate 23.4, Fiber 1.5, Sugar 1.4, Protein 7.2
TURKEY WITH CORNBREAD STUFFING
Absolutely delicious. The fresh corn bread adds so much flavor! Use bacon or ground pork. You can add whatever you like, but this is the way i always make mine. I often add or change things. Enjoy.
Provided by ltjohnson
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 5h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
- In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
- Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
- Reduce oven heat to 325 degrees F (165 degrees C).
- Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
- Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
- Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
- Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.
Nutrition Facts : Calories 1323.6 calories, Carbohydrate 27.3 g, Cholesterol 466.3 mg, Fat 60.1 g, Fiber 4.4 g, Protein 158.7 g, SaturatedFat 17 g, Sodium 808.7 mg, Sugar 9.2 g
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