RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4452
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| Recipe Name: |
Turkey Cutlets with Corn, Sage and Prosciutto Stuffing - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
2 Tablespoons parsley, flat-leaf chopped
3 Each corn muffin crumbled
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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. |
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| Nutrition per Serving: |
| Calories: |
464 |
Total Carbs: |
19.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
102.5 |
Fat: |
21.1 |
Protein: |
43.75 |
| Fiber: |
1.40 |
Sodium: |
101.71 |
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