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Turkey Cutlets with Herbed Pan Gravy

To make this into a complete meal, serve the turkey cutlets and gravy with creamy mashed potatoes (see related recipe at right) and sautéed green beans. Reminiscent of an easy Thanksgiving dinner, it is hearty comfort food at its best.

Ingredients:

  • 4 turkey cutlets, each about 6 oz. and 1/2 inch
      thick
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. minced fresh sage
  • 1 Tbs. minced fresh thyme
  • 1 Tbs. minced fresh marjoram
  • 5 Tbs. unsalted butter
  • 2 celery stalks, finely chopped
  • 1 small yellow onion, finely chopped
  • 3 Tbs. all-purpose flour
  • 2 1/2 cups chicken broth
  • 2 Tbs. Madeira or sherry

Directions:

Cook the turkey
Season the turkey cutlets generously on both sides with salt and pepper. In a small bowl, combine 1/2 Tbs. each of the sage, thyme and marjoram. Sprinkle the herb mixture on the turkey, then pat it firmly into the meat.

In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the turkey in a single layer and cook, turning once, until golden on the outside and opaque throughout, 6 to 8 minutes total. Transfer to a plate.

Make the gravy
Add the remaining 3 Tbs. butter to the pan and reduce the heat to medium. When the butter is melted, add the celery and onion and sauté until softened, about 5 minutes. Stir in the flour and cook, stirring constantly, until the mixture is thickened and begins to turn pale gold, 1 to 2 minutes. Slowly stir in the broth, Madeira and the remaining 1/2 Tbs. each sage, thyme and marjoram. Cook, stirring constantly, until the gravy is smooth, thickened, and bubbly, 3 to 4 minutes.

Finish the dish
Return the turkey and any juices from the plate to the pan and simmer until heated through, about 1 minute. Divide the turkey and gravy among 4 plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).