Orange Ginger Turkey Cutlets
From chefmeow 15 years agoIngredients
- 3 tablespoons butter divided use shopping list
- 2 tablespoons vegetable oil divided use shopping list
- 4 turkey cutlets pounded thin shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/3 cup all purpose flour shopping list
- 1 small white onion shopping list
- 1 rib celery shopping list
- 12 ounces sliced white bread shopping list
- 2 cups warm water in a medium bowl shopping list
- 5 fresh sage leaves shopping list
- 2 tablespoons candied ginger shopping list
- 1 small orange shopping list
- 12 ounces fresh cranberries shopping list
- 3/4 cup granulated sugar shopping list
- 3/4 cup chicken stock shopping list
- 2 ounces fresh white mushrooms shopping list
- 1/4 cup dry sherry shopping list
How to make it
- Put 2 tablespoons butter and 1 tablespoon oil in heavy skillet and put over medium heat.
- Season cutlets with salt and pepper and place flour on pie plate.
- Dredge cutlets in flour shaking off any excess then add to skillet.
- Raise heat to medium high and cook cutlets 4 minutes on one side.
- Put remaining tablespoon butter and oil in another large heavy skillet over medium heat.
- Peel and chop onion then trim and chop celery.
- Add celery and onion to skillet then increase heat to medium high and stir.
- Lightly dip 3 slices of bread at a time into warm water.
- Squeeze out most of the moisture and coarsely crumble bread into large mixing bowl.
- Finely chop fresh sage leaves between your fingers.
- Add sage, salt and pepper bread and mix well then add to skillet with vegetables.
- Cook until nicely browned and lightly crisp turning occasionally to brown bread evenly.
- Meanwhile turn cutlets over and cook 4 more minutes.
- Drop ginger down chute of food processor with motor running.
- Quarter orange and remove white membrane in the middle and any pits but do not peel.
- Add orange to food processor and pulse until coarsely chopped then add cranberries and sugar.
- Pulse until well combined but still chunky then pour into a serving bowl.
- Slice mushrooms and remove turkey to platter and keep warm.
- Add mushrooms to turkey skillet and stir.
- Moisten bread stuffing with 1/4 cup chicken stock and cook 2 minutes.
- Combine sherry and remaining chicken stock then add to mushrooms.
- Increase heat to high and cook 2 minutes scraping any bits from bottom with wooden spoon.
- Cook until sauce is lightly thickened.
- Meanwhile put cranberry relish into serving bowl.
- Put stuffing in center of platter with turkey cutlets around it.
- Pour mushroom sauce over both then serve with cranberry sauce.
People Who Like This Dish 2
- mystic_river1 Bradenton, Florida
- minitindel THE HEART OF THE WINE COUNTRY, CA
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
Love it! Thanks chef. 5 from me!
mystic_river1 in Bradenton loved it -
I LOVE TURKEY CUTLETS BUT NEVER HAD THEM WITH AN ORANGE GINGER SAUCE SOUNDS WONDERFUL CAT THANKS
minitindel in THE HEART OF THE WINE COUNTRY loved it
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