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Turkey Cutlets in Onion Gravy
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Recipes:
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Williams-Sonoma Thanksgiving: Entertaining; by Lou Pappas; Published: September 2005

ingredients
  • 3 tablespoons olive oil
  • 1 package Chef Paul Prudhomme's Poultry Magic (14g. or 4-1/2 teaspoons)
  • 1 package Butterball® Turkey Cutlets
  • 3 cups thinly sliced onions
  • 3/4 cups apple juice
  • 2 cups whipping cream
  • 8 cups cooked pasta or rice
preparation
  1. Season the cutlets evenly with 1 teaspoon of the Poultry Magic per side. Heat the olive oil in a large nonstick skillet over high heat.
  2. Transfer the cutlets to the skillet and cook until the seasoning is a light golden brown (but not cooked through), about 1 to 2 minutes per side. (If the cutlets do not all fit in your pan, cook them in 2 batches.)
  3. Set the cutlets aside.
  4. In the same pan, add the onions and the remaining seasoning mix. Stir well and cover. Cook for 3 minutes, then scrape up the brown bits from the bottom of the skillet. Recover and cook for 3 more minutes. Add the apple juice and cook until the juice is syrupy and sizzling, about 6 minutes. Add the cream and stir well. Bring to a boil then return the cutlets and their juices to the pan and simmer until they are cooked through, about 8 minutes.
  5. Place cooked pasta or rice in a bowl. Pour gravy over and place the cutlets on top.
  6. Serve.

 

If you prefer a less seasoned dish, simply cut back the amount of Poultry Seasoning that you use.

 

Related Recipes:
· Tasty Turkey Burgers
· Turkey Cutlets in Onion Gravy
· Baked Turkey
· Thanksgiving Stuffed Roast Turkey Recipe
· Cornbread-Sausage Stuffing
· Turkey Gravy
· Turkey Roasting Times Chart

· More Turkey Recipes and Information

· Cookbooks at Jessica's Biscuit®
· Cookbooks at Amazon.com

 

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