Recipe

Orange Ginger Turkey Cutlets Recipe

	Chefmeow / All my dishes 1 year, 2 months ago Great turkey recipe bursting with great flavors. These are so moist and so flavorful. Enjoy Prep:10m Cook:20m Servings:4	Chefmeow
	main poultry turkey orange gingery

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Ingredients

3 tablespoons butter divided use

2 tablespoons vegetable oil divided use

4 turkey cutlets pounded thin

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/3 cup all purpose flour

1 small white onion

1 rib celery

12 ounces sliced white bread

2 cups warm water in a medium bowl

5 fresh sage leaves

2 tablespoons candied ginger

1 small orange

12 ounces fresh cranberries

3/4 cup granulated sugar

3/4 cup chicken stock

2 ounces fresh white mushrooms

1/4 cup dry sherry

Directions

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.

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Comments

mystic_river1 1 year, 2 months ago said:
Love it! Thanks chef. 5 from me!

tcpr 1 year, 2 months ago said:
Meeoooowww.
This sounds wonderful. I have some pineapple sage growing in my garden. I am going to use it in this recipe. Thanks

minitindel 1 year, 2 months ago said:
I LOVE TURKEY CUTLETS BUT NEVER HAD THEM WITH AN ORANGE GINGER SAUCE SOUNDS WONDERFUL CAT THANKS

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