Turkey Cutlets with Home-Style Gravy
Fresh turkey cutlets are available in the poultry section. The gravy is made in the same skillet, so cleanup is easy.
INGREDIENTS | SERVES 4
Carb Level: Low
- 4 (5-ounce) turkey cutlets
- ¼ teaspoon seasoned salt
- Freshly cracked black pepper
- 2 teaspoons dry poultry seasoning, divided
- 4 tablespoons butter, divided
- ¼ cup diced yellow onion
- ¼ cup diced celery
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped sage
- 2 tablespoons all-purpose flour
- 1¾ cups chicken stock
Season the cutlets with the salt, pepper, and 1 teaspoon of the poultry seasoning.
Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Sauté the cutlets until lightly browned, about 4 minutes per side. Transfer the cutlets to a plate and set aside.
Melt the remaining butter in the skillet and add the onions, celery, parsley, and sage; sauté until softened, about 2 minutes, stirring frequently. Sprinkle the flour over the onions and celery, and stir to mix.
Add the stock and cook until the gravy is bubbling and thickened, stirring constantly. Add the turkey, along with any accumulated juices, and lightly simmer until heated through, about 3 minutes. Taste and adjust seasoning as desired. Serve hot.
You can use your dishwasher as a plate warmer in a pinch. Load clean dinner plates into an empty dishwasher and run it on the rinse cycle ½ hour before you're planning to serve dinner. Leave the dishwasher sealed and your plates will be clean, shiny, and hot for restaurant-style service.