This recipe for Turkey Cutlets with Pan Gravy and Dressing only takes 30 minutes to prepare, yet it is full of rich, delicious flavors. A Thanksgiving-inspired feast for four, it features juicy and tender, pan-seared turkey breast cutlets, topped with flavorful pan gravy, and it’s served over a tasty and super simple cornbread dressing studded with cranberries and pecans.
But, just because you’re cooking for a smaller crowd doesn’t mean you can’t serve up a classic Thanksgiving meal! Versatile and easy to prepare, not only is this recipe perfect for the holidays, it can be a delightful addition to your regular weeknight meal rotation.
Here’s what you will need:
- Turkey cutlets – are 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.
- Butter and Olive Oil – is used in making the dressing, gravy and cooking the turkey cutlets.
- 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 the amazing dressing.
- Onion and celery – are essential ingredients in the dressing and add incredible flavor.
- Poultry seasoning – used to season the turkey, gravy, and dressing, it’s made primarily of sage, thyme, and marjoram. The aroma is intoxicating and, when used in cooking, will make your house smell like Thanksgiving.
- Flour, chicken stock, kosher salt and pepper – (not pictured) come together in minutes to make the delicious pan gravy.
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 until the liquid is absorbed. 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.
Frequently asked questions:
Add a few tasty make-ahead side dishes such as my homemade Cranberry Sauce, Sweet Potato Casserole with Bourbon, Brussels Sprout Salad with Citrus Vinaigrette, or perrhaps my Old-Fashioned Southern Sweet Potato Pie, and well, you will have a Thanksgiving meal that will make the pilgrims proud.
For a weeknight meal, pair it with my Apple Pecan Salad or Sauteed Spinach.
If you have them, leftovers can be stored in the refrigerator covered for up to four days.
Leftovers can also be frozen in an airtight container for up to three months. Be careful with reheating the cutlets to make sure they don’t dry out.
Turkey, like all poultry, should be cooked to 165 degrees F. The easiest way to check the temperature is to use an instant-read meat thermometer inserted in the thickest part of the cutlet.
Remember, the cutlets will continue cooking for a few more minutes after removing them from the heat, so you will want to remove them when they reach 162-163 degrees F.
Turkey cutlets are boneless slices of meat cut from the turkey breast. They cook quickly and are tender and juicy if they are not overcooked. Try to find cutlets of all the same thickness to ensure they cook in the same amount of time.
Turkey cutlets can be purchased pre-packaged at the grocery store, or you can make your own by slicing a breast horizontally with a sharp knife. They can also be pounded out if necessary.
Sharon’s tips:
- Try to find turkey breast 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 and use a meat thermometer to check the temperature.
- If you can’t find turkey breast cutlets, turkey tenderloins will also work. Chicken breast cutlets are also a good substitute.
- This recipe comes together 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.
More Thanksgiving 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. Listed below are some popular roundups for more quick and easy recipes:
- 42 Best Savory Thanksgiving Side Dish Recipes
- 35 of the Best and Easiest Sweet Potatoe Recipes
- 22 No-Fuss Thanksgiving Turkey Recipes
- 25 Best Thanksgiving Dressing and Stuffing Recipes
- 40 Best Desserts for Thanksgiving
- 50 Best Thanksgiving Dessert Recipes
- And, finally, 27 Best Thanksgiving Leftover Recipes and Menu Ideas
And, in the event you need even more recipes and menu ideas, check out all of my Thanksgiving recipes by clicking on this link.
Turkey Cutlets with Pan Gravy and Dressing Recipe
Ingredients
Cornbread Dressing Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 ribs celery chopped
- 1 small sweet onion chopped
- 4 corn muffins purchased
- ½ cup dried cranberries
- ½ cup pecans chopped
- 1 tablespoon fresh thyme leaves
- ½ teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ cups chicken stock turkey stock also can be used
Turkey Cutlets and Gravy Ingredients:
- 2 tablespoons olive oil
- 1⅓ pounds turkey cutlets
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon poultry seasoning
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock turkey stock also can be used
- Optional: parsley for garnish
Instructions
Dressing Directions:
- 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.
Turkey Cutlets and Gravy Directions:
- 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. Season with salt, pepper, and poultry seasoning.
- 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.
It was just me this Thanksgiving, so I made this instead of the big traditional turkey and dressing. It was SO GOOD!! I followed the recipe exactly. What I appreciated most (besides the taste) was how simple and quick this meal was to prepare. It truly made my Thanksgiving! Thanks so much for publishing this.
Hi Donna, thank you so much for your sweet note, and thank you too for taking the time to let me know. I’m so glad you enjoyed the recipe!
All the best,
Sharon