Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy

Name: Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps softened butter, divided; 2 ribs celery, from the heart, chopped with leafy green tops; 946 milliliters turkey broth (recommended: College Inn brand) or chicken stock (recommended: Kitchen Basics) in a re-sealable paper box; 2 Tbsps all-purpose flour; 2 Tbsps fresh parsley leaves, chopped; 454 grams mushrooms, chopped; 4 Tbsps extra-virgin olive oil, divided; 3 teaspoons poultry seasoning, divided, plus 1 teaspoon; 6 slices marble rye bread; 6 servings Salt and pepper; 3 scallions, chopped; 1 kilograms turkey breast cutlets; 237 milliliters water chestnuts, 1 small can, drained, chopped

Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy might be just the main course you are searching for. One portion of this dish contains around 51g of protein, 23g of fat, and Thanksgiving will be even more special with this recipe. If you have parsley leaves, water chestnuts, chicken stock in a re-sealable paper box, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.

Ingredients you will need

Butter

Bread

Toast

Equipment you will use

Broiler

Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Poultry Seasoning

Turkey Breast Cutlets

Pepper

Salt

Equipment you will use

Frying Pan

Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist.

Ingredients you will need

Broth

Meat

Equipment you will use

Baking Pan

Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Aluminum Foil

Oven

Add flour to butter and cook a minute or two more.

Ingredients you will need

Butter

All Purpose Flour

Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.

Ingredients you will need

Poultry Seasoning

Salt And Pepper

Turkey Broth

Gravy

Equipment you will use

Whisk

Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes.

Ingredients you will need

Water Chestnuts

Celery

Add scallions, 1 teaspoon poultry seasoning and the parsley.

Ingredients you will need

Poultry Seasoning

Green Onions

Parsley

Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock.

Ingredients you will need

Stuffing

Bread

Stock

Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

Ingredients you will need

Sugar Snap Peas