Best Turkey Cutlets With Cranberry Orange Stuffing And Pan Gravy Recipes

Sauteed Turkey Cutlets with Cranberry Orange Glaze image

Yield Serves 2

Number Of Ingredients 9

1 large egg white
1/2 teaspoon salt
1 cup fine dry bread crumbs seasoned with pepper
four 1/4-inch-thick turkey cutlets (about 3/4 pound), pounded to 1/3-inch thickness between sheets of plastic wrap
1 cup cranberry juice
2 tablespoons lightly packed brown sugar
2 tablespoons cider vinegar
1/4 teaspoon freshly grated orange zest
vegetable oil for frying

Steps:

In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready. Dip the cutlets in the egg white, letting the excess drip off, coat them with the bread crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet. Chill the cutlets, uncovered, for 15 minutes.
While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 cup, add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to about 3 tablespoons. Stir in the zest and keep the glaze warm.
In a large heavy skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes. Transfer the cutlets to paper towels, let them drain, and divide them between plates. Drizzle the cutlets with the glaze.

Cranberry & Orange Turkey Stuffing image

Provided by Bergy

Categories Weeknight

Time 1h10m

Yield 5 1/2 cups

Number Of Ingredients 15

4 slices bacon, chopped into 1/2 inch pieces,sauted until crisp
2 tablespoons butter
2 cloves garlic, mimced
1 medium onion, finely chopped
4 green onions, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon sage
4 stalks celery, chopped
2 tablespoons sherry wine
1/2 cup chicken broth
3 cups coarse breadcrumbs
1 cup raw cranberries, coarsley chopped
2 tablespoons orange zest
salt & pepper

Steps:

Remove bacon, leave dripping in the pan.
Add butter to the pan.
Add garlic, onion,& celery, saute until translucent.
Add remaining ingredients and mix well Cool completely before stuffing the turkey.

Cranberry Orange Stuffing image

Provided by Charlotte J

Categories Berries

Time 1h20m

Yield 18 serving(s)

Number Of Ingredients 12

3 cups fresh cranberries or 3 cups frozen cranberries
3/4 cup sugar
1 1/2 cups orange juice
1 (14 1/2 ounce) package herb-seasoned stuffing cubes (8 1/4 cups)
1 cup butter, melted
6 celery ribs, sliced 1/2-inch
2 medium onions, chopped (1 cup)
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon allspice
1/2 cup orange juice
2 (10 ounce) packages frozen cranberry-orange sauce

Steps:

Stir together cranberries, sugar and 1 1/2 cups orange juice in 3-quart saucepan.
Cook over medium-high heat, stirring occasionally, until cranberries pop and sugar dissolves about 9 to 11 minutes; cool 15 minutes.
Meanwhile, combine all remaining stuffing ingredients in large bowl.
Stir in cranberry mixture.
Heat oven to 325 degrees.
To bake stuffing in casserole, place stuffing mixture into greased 3-quart casserole dish.
Bake, uncovered, for 60 to 70 minutes or until celery is tender.
Meanwhile, combine all sauce ingredients in 2-quart saucepan.
Cook over medium-high heat, stirring occasionally, until melted (5 to 6 minutes).
Pour into blender in small batches and puree.
Serve sauce with turkey.