Name: Turkey Cutlets with Gravy and Cornbread Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 2 tablespoons unsalted butter; 2 ribs celery (chopped); 1 small sweet onion (chopped); 4 corn muffins (purchased); 1/2 cup dried cranberries; 1/2 cup pecans (chopped); 1 tablespoon fresh thyme leaves; 1/2 teaspoon poultry seasoning; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1-1/2 cups chicken stock; 2 tablespoons olive oil; 1-1/3 pounds turkey cutlets; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1/2 teaspoon poultry seasoning; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups chicken stock; Optional: parsley for garnish

Jump to Recipe Jump to Video Print Recipe

This easy Thanksgiving feast for four features tender, pan-seared turkey cutlets, topped with flavorful pan gravy and a tasty and super simple cornbread dressing. It is the perfect meal for a smaller gathering, and best of all, it only takes 30 minutes to prepare.

This year, like no other, Thanksgiving will be like no other. Many of us will not be traveling to spend time with family, and the tradition of large gatherings of family or friends is on hold. But, just because you’re cooking for a smaller crowd doesn’t mean you can’t serve up a classic Thanksgiving meal!

Serve it with:

Add a few tasty make-ahead side dishes like my homemade Cranberry Sauce, Sweet Potato Casserole with Bourbon, Brussels Sprout Salad with Citrus Vinaigrette, and maybe my Old-Fashioned Southern Sweet Potato Pie, and well, you will have a Thanksgiving meal that will make the pilgrims proud.

Here’s what you will need:

Turkey cutlets: thin slices cut from the turkey breast. Because they are so thin, they cook quickly and are an excellent choice when you need to get dinner on the table in a hurry.
Corn muffins: purchased corn muffins save time and are the perfect base for my cornbread dressing.
Dried cranberries and roasted pecans: add unbelievable flavor and texture to this amazing dressing.
Onion and celery: an essential ingredient in dressing and adds incredible flavor.
Poultry seasoning: used to season the turkey, gravy, and dressing, it’s made primarily of sage, thyme, marjoram. The aroma is intoxicating and, when used in cooking, will make your house smell like Thanksgiving.

Here’s how to make it:

To make the dressing, heat the olive oil and butter in a large skillet over medium heat. Add the celery and onion and cook for three to four minutes or until the onion is translucent.
Add the cranberries, pecans, thyme, salt, pepper, and poultry seasoning. Crumble the cornbread muffins and add. Mix well.
Add the chicken stock and stir to combine. Cook the dressing for about five minutes. Remove the pan from the heat, cover loosely, and set aside to keep warm.
To make the turkey cutlets and pan-gravy, heat a large skillet over medium-high heat. Add the butter.
Season the cutlets on both sides with salt, pepper, and poultry seasoning. When the butter has melted, and the pan is hot, add the turkey cutlets. Cook for about two minutes on the first side, then flip them over and cook for another two to three minutes on the second side.
Remove the cutlets from the pan and place on a plate. Cover loosely with foil or a plate to keep them warm and set aside.
Reduce the heat to medium and add the flour. Start whisking and let the flour brown for about one minute. Add the butter and continue whisking.
When the butter has melted, and the flour and butter mixture is smooth, gradually add the chicken stock. Continue cooking and whisking until the gravy has thickened. This should take about three to four minutes.

To serve, spoon a helping of dressing to a plate. Add a turkey cutlet or two and top with the gravy. If desired, garnish with some chopped parsley.

Sharon’s tips:

If you have them, leftovers can be stored in the refrigerator covered for up to four days. You can reheat them in the microwave.
Try to find turkey cutlets that are about one-quarter to one half of an inch thick. If they are too thin, they will cook too fast and be tough. Thicker cutlets will take a little more time to cook. The most important thing is not to overcook them, so watch them carefully.
If you can’t find turkey cutlets, turkey tenderloins will also work. Chicken cutlets are also a good substitute.
These recipes go really quickly. Have all of your ingredients measured and prepped before you begin.
As much as I love cornbread, I like to use purchased corn muffins for this recipe to save time. They are usually a little sweeter than regular cornbread, which enhances this dressing’s flavor. However, if you have cornbread, by all means, use it. You will need about three cups of crumbled cornbread.
You can substitute dried thyme for the fresh. If you do, only use half as much as the recipe calls for.
This recipe calls for kosher salt. If you use regular table salt, only use half as much as the recipe calls for.

Related recipes:

There is no doubt about it, Thanksgiving is a food lovers’ holiday. If you are having a smaller gathering this year, you might also be interested in my recipe for Roasted Turkey Breast with Sweet Potatoes and Cranberries. You might also like these popular roundups for more quick and easy recipes:

And, in the event you need even more recipes and menu ideas, you can check out all of my Thanksgiving recipes by clicking on this link.

Turkey Cutlets with Gravy and Cornbread Dressing

Serve it with:

Here’s what you will need:

Here’s how to make it:

Sharon’s tips:

Related recipes: