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Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy (Rachael Ray) Recipe

Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy (Rachael Ray) Recipe

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Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy (Rachael Ray)

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Ingredients:

Serving

6 slices marble rye bread
4 tbsp softened butter, divided
2 1/2 lb turkey breast cutlets
salt and pepper
3 tsp poultry seasoning, divided
4 tbsp extra-virgin olive oil, divided
2 tbsp flour
1 quart turkey broth (recommended : college inn brand) or, chicken stock (recommended: kitchen basics in a re-sealable paper box)
1 lb button mushrooms, chopped
2 ribs celery, from the heart, chopped with leafy green tops
1 cup water chestnuts, 1 small can, drained, chopped
1/2 red bell pepper, seeded and chopped
3 scallions, chopped
2 tbsp chopped fresh thyme leaves
2 tbsp chopped flat leaf parsley

Directions:

Turn the broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Switch oven to bake and preheat to 375 degrees F.
Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning just eyeball it. In a large skillet, brown turkey cutlets on each side over medium-high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery, water chestnuts and bell pepper as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions and herbs. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	866.47 Kcal (3628 kJ)
Calories from fat	504.52 Kcal
		% Daily Value*
Total Fat	56.06g	86%
Cholesterol	169.73mg	57%
Sodium	1221.31mg	51%
Potassium	545.54mg	12%
Total Carbs	37.53g	13%
Sugars	5.11g	20%
Dietary Fiber	5.11g	20%
Protein	52.06g	104%
Vitamin C	18.1mg	30%
Vitamin A	0.3mg	11%
Iron	7.5mg	42%
Calcium	42.9mg	4%

Amount Per 100 g
Calories	196.53 Kcal (823 kJ)
Calories from fat	114.43 Kcal
		% Daily Value*
Total Fat	12.71g	86%
Cholesterol	38.5mg	57%
Sodium	277.01mg	51%
Potassium	123.74mg	12%
Total Carbs	8.51g	13%
Sugars	1.16g	20%
Dietary Fiber	1.16g	20%
Protein	11.81g	104%
Vitamin C	4.1mg	30%
Vitamin A	0.1mg	11%
Iron	1.7mg	42%
Calcium	9.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.