Best Turkey Normandy Recipes

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TURKEY NORMANDE



Turkey Normande image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, main course

Time 35m

Yield 2 servings

Number Of Ingredients 7

10 ounces turkey breast, preferably in one piece
1 teaspoon canola oil
2 tart medium apples
3 tablespoons apple brandy
1/4 cup low-fat sour cream
Freshly ground black pepper
5 sprigs parsley to yield 1 tablespoon chopped

Steps:

  • Wash and dry turkey breast, and slice on the diagonal into 1/4-inch-thick slices.
  • Heat oil in nonstick skillet until it is medium hot.
  • Saute turkey breast slices until they are brown on both sides.
  • Meanwhile, wash, quarter and core the apples and cut each quarter into thin slices.
  • Add the apples and the brandy to the turkey; cover, and cook about 3 minutes, until the apples are tender.
  • Stir in the sour cream and pepper, and cook just until the sour cream is heated.
  • Wash, dry and chop parsley, and sprinkle it over turkey to serve.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 19 grams, TransFat 0 grams

TURKEY CUTLETS MARSALA



Turkey Cutlets Marsala image

Here is a recipe adapted from one written by Elizabeth David, the erudite British cookbook writer who died in 1992. Jill Norman beautifully reanimated it in her 2010 book "At Elizabeth David's Table" and we took it along ever so slightly in the name of ease: lightly browned cutlets in a sauce of Marsala wine. The cooking is gentle, and takes little time. It pairs nicely with a mushroom risotto or a pile of rice.

Provided by Sam Sifton

Categories     brunch, dinner, easy, lunch, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

4 turkey cutlets, approximately 1 ¼ pounds
Kosher salt and freshly ground black pepper
Flour for dusting
4 tablespoons unsalted butter
1/4 cup Marsala wine
1/4 cup chicken stock, homemade or low-sodium

Steps:

  • Season cutlets aggressively with salt and pepper, then lightly dust them with flour.
  • Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken.
  • When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.

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