I've never even heard of turkey cutlets. Sounds like something that would come in handy for me, cooking for one.
I love brussels sprouts. Just steam them in the microwave until crisp tender, add butter and salt.
I want to try roasting them sometime, I read about it here recently.

I haven't made this recipe personally, but a friend has and liked it a lot. I usually roast brussels sprouts in the oven after coating with oil, salt and pepper - 400 for 20-40 minutes or so - depending upon the size - I cut them in half if they're really large. They carmelize and are just delicious - even though they look pretty ugly. When I roasted them when DS was visiting, he politely took one or two and then passed the plate - then when he tasted one, he got the plate back and finished them all up!

BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS
Bon Appétit : November 2007

Thinly sliced brussels sprouts are sauteed with shallots in this comforting hash. Makes 8 to 10 servings - Molly Stevens

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Saute until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

From Classic Home Cooking:

TURKEY WITH SOUR CREAM & CHIVES

Serves 4

Ingredients:

4 turkey breast tenderloins
2 Tbs olive oil
2 Tbs butter
4 slices bacon, sliced into really small cubes
1 medium onion, halved
1/2 lb mushrooms, sliced
1 tablespoon flour
2/3 cup chicken stock
2/3 cup sour cream
salt, pepper
1 tablespoon chives, snipped

Doirections:

Mix butter and olive oil in a pan. Slice turkey into sticks (5 cm x 1 cm). When the oil is hot, add turkey sticks and fry until gets slightly brown.

Take out the turkey (into warm place) and add finely sliced onion, bacon and mushrooms (also sliced). Sauté it until onion and mushrooms become soft, add some flour, mix for a moment and add chicken stock. Mix to prevent flour from becoming lumpy.

Add turkey, season and cook until meat becomes soft (20 min approx.).

Add sour cream, heat it but not boil.

Add chives and serve with mashed potato, gnocchi, noodles, rice  whatever you like.

Joe

We love sage and mushrooms with turkey.

Turkey Sage Cutlets with Mushrooms

1/3 c dried porcini mushrooms
1 c boiling water removed from heat
1 lb turkey cutlets (4 cutlets)
1 1/2 t lemon zest
4 large fresh sage leaves
1 t chopped fresh sage
1 T flour
1 T parmesan cheese
1 T + 1 t olive oil
12 oz sliced mushrooms
3 T dry Marsala

Soak prorcinis in boiling water 10-15 min. Remove and chop porcinis, then strain and reserve 1/4 of the soaking liquid.

Season cutlets with salt and pepper. Rub one side of each cutlet with zest. Place a sage leaf on zested side, fold cutlet in half crosswise. Combine flour and parmesan and dredge the folded cutlets.

Saute cutlets in 2 t olive oil until cooked through (6-8 min), then remove from pan. Add 2 t olive oil to pan and saute porcini and sliced mushrooms. Add Marsala and reserved mushroom juice. Cook for about 2 min then pour over cutlets. Top with chopped sage.

I love turkey cutlets..I also slice them into strips for stirfry or tacos.
I buy a lot of Turkey Store (Jennie-O) products.

Here is a link that might be useful: Turkey Store

Someone posted an awesome brussels sprouts recipe here a couple years ago. I think it might have been Jessi, but I'm not sure. The sprouts were cooked in a garlic cream sauce. I have the recipe at home. I will post it tonight if the original poster does not post first.

Gail

Well, my husband called and said he was going to miss dinner, so I postponed the brussel sprouts for tonight. I ended up making Turkey Enchilada's with the turkey. Both of those turkey recipes sound delicious, I'm gonna save them thank you!! Gail, I look forward to that recipe!! Christy :)

Hi Gail - I'm not the original poster but I have that recipe and I think lots of forum folks have it also, its very popular! Turkey Enchiladas sound great to me, Christy!

RECIPE: Really Good Brussel Sprouts!!!!

Posted by eileen_launonen (My Page) on Mon, Nov 24, 03 at 18:02

6 cups Brussel Sprouts
1 1/2 cups Heavy Cream
1 1/2 stick butter
4 cloves garlic minced
1/2 cup chopped parsley
salt and pepper to taste

Clean wash and discard any yucky leaves. Cut off stem and blanch for 10 minutes. Cool down and cut Brussel Sprouts in half.

Put butter in a large saute pan melt and sate garlic now add brussel sprouts allowing them to drink the butter. Add 1 cup heavy cream and simmer for 8 minutes until cream reduces to half add an extra 1/2 cup if you want (optional) add salt and pepper to taste.

Another Brussel sprout idea. Steam till done, drain well put some butter in the pan and stir till melted. Add a little (to taste) maple syrup and some broken walnuts till warm.

Thanks, Woodie. I'm glad you had the recipe to pass along and I'm glad you could give credit to the right person :)

Gail

I love Brussels sprouts sliced very thin, sauteed in a little olive oil with garlic and then tossed with orange and lemon juices.