Turkey cutlets and Brussel Sprouts

18 years ago

I buy turkey breast cutlets all the time, they're cheap and healthy. However, I always end up making either a Turkey Piccata or Turkey Parmesan. Any suggestions on something else that I could make with turkey cutlets? I also bought some fresh brussel sprouts last week, and need to cook them before they go bad. I've never made brussel sprouts before, have only tasted them once. Any tips? Thanks!!!! Christy :)

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Comments (11)

angelaid
18 years ago
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.
woodie
18 years ago
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 AppÃ©tit : 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.
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The very general rule of thumb for bird size is 1/2 pound cooked meat per person, remembering that the larger the bird is, the more meat there is per pound. My reality is that I've never figured out the weight difference between raw bird and cooked, so I just figure on 1 pound [raw] per person and then double that, since our family's tradition sends each person home with at least one full plate of leftovers. Last T-day, SIL roasted a 22-lb bird for 12 adults, and it worked out almost perfectly for the dinner plus a plate with a generous serving for each to take home. Over the years, we've learned that our family prefers the stuffing baked separately which is nice because an un-stuffed bird roasts much faster and more evenly-- also, he makes 3 *very* different stuffings (does that tell you of the different cultural heritages?) so that everyone has the perferred type (sausage, sage and onion; eggnog, fruit and nuts; and -don't laugh- StoveTop's chicken dressing). You can roast without a rack (although I attached a link so that you could see the choices), but DO get a meat thermometer! I have several and like the convenience of the one that puts the sensor in the meat and has a wire leading to the digital gauge on the counter; but I most often use the tiny instant-read - just poke it in the meatiest part of the breast, count to ten and see the temperature. It almost always takes longer than you expect to roast a big bird, but that is balanced by the fact that not only do you want the bird to set for 20 minutes between oven and carving knife, but a *big* bird will hold its temperature for longer. A 20-lb bird [unstuffed] will take about 5 hours to cook to 170F; new guidelines say that 165F is safe, but I've found there is a good chance of not-quite-cooked portions when using the lower temperature. One of the secrets to fixing large meals is to do the prep-work in advance - sometimes wa-a-ay ahead. Prepare and measure the ingredients for each recipe, cover tightly and label so that you reach for the jar (bowl, whatever) and not for the measuring spoon when actually assembling the food. Refrigerate each container until used. Dry bread crumbs can be made a week in advance; chopped onions keep nicely for 3 days; diced celery keeps for 3 days if you rinse it just before closing the container; potatoes can be peeled and covered with slightly salty water for 24-36 hours in advance; scraped carrots keep for a week if covered with water. Dry ingredients should be measured and mixed into small labeled containers, so that you reach for the bowl with already measured and mixed salt, pepper, sage, sugar etc. instead of getting each item and having to measure just before mixing. I also pre-measure the butter, the milk, and even the water (yeah, I have LOTS of small containers) so that when it comes time I get the mixing bowl and line up the already-measured ingredients, scrape the ingredients into the bowl in the required order (dump the used bowls into hot sudsy water) and assemble. If something usually takes you a 1/2 hour to make, it's probable that 25 minutes is spent cleaning/peeling, dicing, and measuring --- do all that prepping in advance so that on the big day you only have to do the five minutes of dumping into the bowl and stirring. Here is a link that might be useful: roaster racks
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gardenguru1950
18 years ago
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). SautÃ© 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 Â whatever you like.

Joe
alku05
18 years ago
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.
Terri_PacNW
18 years ago
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
arandygail
18 years ago
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
christy2828
Original Author
18 years ago
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 :)
woodie
18 years ago
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.
eandhl
18 years ago
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.
arandygail
18 years ago
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
Marigene
18 years ago
I love Brussels sprouts sliced very thin, sauteed in a little olive oil with garlic and then tossed with orange and lemon juices.

Turkey cutlets and Brussel Sprouts

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Turkey cutlets and Brussel Sprouts

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