11/09: Turkey w CranOrange Stuffing, Bourbon Pecan Sweet Potatoes, Brussels Sprouts

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Jun 17, 2004
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Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings


1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 tablespoons butter, cut into small pieces

2 ribs celery, with greens, from the heart of the stalk, chopped

1 medium onion, chopped

1 bay leaf, fresh or dried

Salt and pepper

2 cranberry orange muffins, from the baked goods section of your market

2 tablespoons chopped fresh thyme leaves, a few sprigs, stems removed

1 cup chicken stock

Turkey Cutlets and Gravy:

1 1/3 pounds turkey breast cutlets, the average weight of 1 package

Salt and pepper

1 teaspoon poultry seasoning

2 tablespoons extra-virgin olive oil

2 tablespoons butter, cut in small pieces

2 tablespoons all-purpose flour

2 cups chicken stock

Chopped flat-leaf parsley, for garnish, optional

Stuffing: In a medium frying pan over moderate heat add oil and butter. When butter melts into oil, add celery, onion, bay. Season with salt and pepper. Split muffins down the center and crumble into pan to combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, then remove from heat and let stand in warm pan.

Turkey and Gravy: Preheat a large nonstick skillet over medium high heat and add the extra-virgin olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with tin foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste. To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley and serve with sweet potatoes and Brussels spouts or your favorite veggies.

Bourbon Pecan Smashed Sweet Potatoes

Recipe Summary

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 4 servings

3 medium sweet potatoes, peeled and cut into chunks

3 tablespoons butter, cut into small pieces

1/2 cup chopped pecans, a couple of handfuls

3 tablespoons brown sugar

2 ounces bourbon

1/2 cup orange juice

1/4 to 1/2 teaspoon freshly grated nutmeg

Salt and pepper

Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

Brussels Sprouts with Bacon

Recipe Summary

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4 servings

3 slices bacon, chopped

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 shallot, chopped

1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved

Salt and pepper, to your taste

1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.


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