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: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps softened butter, divided; 454 grams button mushrooms, chopped; 2 ribs celery, from the heart, chopped with leafy green tops; 2 Tbsps chopped flat leaf parsley; 2 Tbsps flour; 2 Tbsps chopped fresh thyme leaves; 4 Tbsps extra-virgin olive oil, divided; 3 teaspoons poultry seasoning, divided; 1 red bell pepper, seeded and chopped; 6 slices marble rye bread; 6 servings Salt and pepper; 3 scallions, chopped; 1 kilograms turkey breast cutlets; 946 milliliters turkey broth (recommended: College Inn brand) or, chicken stock (recommended: Kitchen Basics in a re-sealable paper box); 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. This recipe serves 6. One portion of this dish contains approximately 48g of protein, 22g of fat, and a total of 489 calories. If you have salt and pepper, scallions, celery, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Turn the broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. 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, water chestnuts and bell pepper as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes.

Ingredients you will need

Water Chestnuts

Bell Pepper

Celery

Add scallions and herbs.

Ingredients you will need

Green Onions

Herbs

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