Best Turkey Cutlets With Sausage And Zucchini And Tipsy Gravy Recipes

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TURKEY SAUSAGE ZUCCHINI BOATS



Turkey Sausage Zucchini Boats image

When I worked in the school library, my co-workers were my taste testers. They approved this healthy and happy spin on stuffed zucchini. -Stephanie Cotterman, West Alexandria, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

6 medium zucchini
1 pound lean ground turkey
1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1-1/2 teaspoons Italian seasoning
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 cup salad croutons, coarsely crushed
1 cup shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp., In a large skillet, cook turkey, onion, celery, garlic and seasonings over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles. Stir in croutons, 1/2 cup cheese and zucchini pulp. Spoon into zucchini shells., Transfer to two ungreased 13x9-in. baking dishes; add 1/4 in. water. Bake, covered, 30-35 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes or until cheese is melted.

Nutrition Facts : Calories 240 calories, Fat 11g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 556mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

TURKEY CUTLETS WITH PAN GRAVY



Turkey Cutlets with Pan Gravy image

Using cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breast as well. -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 teaspoon poultry seasoning
1/4 teaspoon seasoned salt
1/4 teaspoon pepper, divided
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons canola oil
2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth

Steps:

  • Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.

Nutrition Facts : Calories 292 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 772mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

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