Pan-Seared Turkey Cutlets with Gravy (Small-Batch Dinner)
Servings: 4 servings
Calories: 649kcal
This easy Thanksgiving feast for four features tender, pan-seared turkey cutlets, topped with flavorful pan gravy and a super 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.
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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.
Notes
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 cornbread muffins in 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 3 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.
Nutrition
Calories: 649kcal | Carbohydrates: 59g | Protein: 19g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 1033mg | Potassium: 351mg | Fiber: 5g | Sugar: 24g | Vitamin A: 625IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 3mg
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