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Recipe to Print-Turkey Cutlets with Corn, Sage and Prosciutto Stuffing - Copy
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Recipe Name: Turkey Cutlets with Corn, Sage and Prosciutto Stuffing - Copy
Source:
Submitted by: Last Modified:
Course: Entree Used in Baskets: No
Base: Poultry Kosher: No
Ethnicity: American Kosher for Passover: No
Preparation Time: 15.00 Minutes Number of Servings: 6
Inactive Prep Time: 0.00 Minutes Original Num Servings: 6
Cooking Time: 25.00 Minutes Heart Healthy: No
Oven Temp: 0 Approx. Cost/Serving: $3.30
# Sides Included: 0 Difficulty: Easy
Yields : 0 Tested: Yes
Wine Type: Wine Suggestion:
Equipment Needed:
Suggested Sides:
Comments:
Ingredients:
1 to taste salt and pepper
2 Tablespoons parsley, flat-leaf chopped
3 Each corn muffin crumbled

Directions:
Heat a large skillet over medium high heat. Season turkey with 2 teaspoons poultry seasoning, salt and pepper. Add 1 ½ tablespoons of oil to a pan. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey and add the other 1 1/2 tablespoons of oil to the pan, if needed. Add 2 tablespoons butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in 2 cups stock or broth and bring up to a bubble.

Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy.

To a second skillet over medium high heat, combine 1 tablespoon oil and 2 tablespoons butter. When butter melts into oil, add celery and onions and season with salt, pepper, remaining poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with 1 cup of broth and heat through. Remove from heat. Cover with foil to keep warm.

Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy.
Nutrition per Serving:
Calories: 0 Total Carbs: 0.0 Net Carbs: 0.0
Cholesterol: 0.0 Fat: 0.0 Protein: 0.00
Fiber: 0.00 Sodium: 0.00