Turkey Cutlets With Tarragon And Mushroom Recipes

TURKEY CUTLETS WITH TARRAGON AND WINE

Steps:

• Saute the onion and garlic in the melted butter in a large skillet over medium heat, stirring constantly, until almost tender. Add mushrooms, and saute, stirring constantly, until tender. Remove the vegetables from the skillet with a slotted spoon, reserving the drippings in the skillet. Set the vegetables aside.
• Combine flour, salt, and pepper; stir well. Dredge the turkey in the flour mixture. Add oil to the skillet. Brown the turkey in the drippings and oil 2 minutes on each side; sprinkle with tarragon just before turning. Pour the wind and lemon juice over the turkey.
• Add the reserved vegetable mixture, and simmer, uncovered, for 5 minutes or until turkey is done. Sprinkle with parsley and enjoy!

TURKEY CUTLETS WITH TARRAGON AND MUSHROOM

Steps:

• In a large skillet, heat oil over medium heat. Add cutlets and cook 3 minutes a side, or until they just lose their pink color throughout; transfer to plate. Do not overcook!
• Add shallot and mushrooms to skillet; cook 5 minutes or until browned and tender. Add wine; boil 1 minute. Stir in undiluted soup, tarragon, pepper, and 1/3 cup water; heat to boiling. Return cutlets with any juices in plate to skillet; heat through, turning to coat.

TURKEY BREAST WITH MUSHROOM SAUCE

Steps:

• Place the turkey, skin side up, in a 5 quart slow cooker.
• Brush with butter.
• Sprinkle with parsley, tarragon, salt and pepper.
• Top with mushrooms.
• Pour wine over all.
• Cover and cook on LOW for 7-8 hours.
• Remove turkey and keep warm.
• Skim fat from cooking juices.
• In a small saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

EASY TURKEY TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

TURKEY CUTLETS WITH MUSHROOM SAUCE RECIPE - (3.9/5)

Steps:

• 1. Combine flour, paprika , salt and pepper in a quart Ziploc bag. Dredge turkey cutlets in flour, shake off excess. Place olive oil and 2 tbsp butter in a large non stick skillet over medium heat. Cook the turkey cutlets about 2 minutes to brown on each side. Remove turkey cutlets and keep warm. Add remaining butter to the pan , add mushrooms and green onions, cook,stirring for two minutes;add sherry and stir to combine 2. Add the herbs and heavy cream. Cook down until reduced to a lightly thickened sauce, about 2 minutes. Return turkey cutlets to skillet, cooke for two minutes, spooning sauce over cutlets 3. Serve with Buttered Noodles

TURKEY CUTLETS WITH SPRINGTIME VEGETABLES

Steps:

• Sprinkle turkey with 1 teaspoon tarragon, salt and pepper. Heat oil in heavy large skillet over high heat. Add turkey and sauté until no longer pink, about 2 minutes. Using slotted spoon, transfer turkey to plate. Reduce heat to medium. Add leeks, carrots and remaining 1/2 teaspoon tarragon to drippings in skillet. Cook until leeks begin to soften, about 3 minutes. Mix flour into vegetables and cook 1 minute. Gradually mix in broth and wine. Simmer uncovered until carrots are almost tender and sauce is thickened, stirring occasionally, about 10 minutes. Add peas and turkey. Simmer until vegetables are tender and turkey is cooked through, about 2 minutes longer. Season to taste with salt and pepper and serve.

TURKEY CUTLETS W/APPLES, ONIONS IN TARRAGON CREAM SAUCE RECIPE

Steps:

• Slice onions. Heat 1 tbsp. butter and 1 tbsp. oil in frying pan over medium heat. Add onions, ½ tsp. salt and ¼ tsp. pepper. Cook stirring occasionally, until golden (10-15 mins). Peel apples & slice. Add to onions and cook until soft and brown (10 mins) & remove. Heat remaining butter & oil in same pan over medium high heat. Sprinkle salt & pepper over cutlets and cook until golden, 1 minute per side. Remove & cover. Add juice & vinegar to pan and cook 1 minute scraping up browned bits from bottom of pan. Add cream, ½ tsp salt, ¼ tsp pepper and tarragon. Simmer 10 minutes. Add apples and warm thru. Mound on plate and place cutlet on top. Sprinkle with fresh parsley.