Best 9 Turkey Cutlets With Orange Rosemary Gravy Recipes

ORANGE ROSEMARY TURKEY GRAVY

Steps:

• Remove Turkey (roast, chicken) from the roasting pan, skim off the fat leaving only apprx 1/2 cup of drippings.
• Combine broth& flour.
• Easy way of doing this is place the flour in a sealer add broth, put on& tighten the lid, shake vigorously until completed combined- no lumps.
• Add broth/flour mixture to roaster drippings, stir well.
• Stir in the orange juice, rosemary, parsley& orange zest.
• Have roaster on a stove element and cook stirring until it boils and thickens.

TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY

Steps:

• Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
• Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
• Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
• Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.

TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY

Steps:

• Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
• Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
• To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

TURKEY CUTLETS WITH PAN GRAVY

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.

TURKEY CUTLETS WITH ORANGE SAUCE

Steps:

• Coat cutlets with flour and shake off excess.
• Heat vegetable oil until hot; add cutlets.
• Brown for 2 minute on each side; remove and set aside.
• Reduce heat, add white part of onions and garlic and saute for 2 minute.
• Add orange juice and soy sauce, boil until slightly thickened, stirring occasionally, about 3 minute.
• Stir in sesame oil, add salt and pepper to taste.
• Return turkey and accumulated juices to skillet. Simmer until turkey is heated through, 10-12 minute.
• Serve with rice or corn bread dressing.

TURKEY CUTLETS WITH ORANGES AND CORIANDER

Steps:

• Pat turkey cutlets dry with paper towels. Season generously with coriander, salt and pepper; dust lightly with flour. Melt butter in heavy large skillet over high heat. Working in batches, add turkey cutlets to skillet and sauté until cooked through, about 1 minute per side. Transfer turkey cutlets to platter after each batch is cooked and cover with foil to keep warm. Add orange slices and green onions to skillet and sauté until just heated through, about 2 minutes. Using slotted spoon, arrange oranges and onions atop turkey cutlets. Add broth and orange juice to skillet and boil until reduced to sauce consistency, about 6 minutes. Season sauce with salt and pepper; pour over turkey cutlets. Garnish with cilantro, if desired.

TURKEY CUTLETS WITH ROSEMARY AND SHALLOTS

Steps:

• One at a time, place turkey cutlets between two sheets plastic wrap. Using a meat mallet or heavy skillet, pound cutlets to a 1/4-inch thickness. In a large skillet, heat 1 tablespoon oil over medium-high. Season turkey with salt and pepper. In batches, cook turkey until cooked through, 1 to 2 minutes per side (add up to 1 tablespoon oil if needed, reducing heat to medium if skillet becomes too dark). Transfer turkey to a plate.
• Add 1 tablespoon oil and shallots to skillet; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, about 4 minutes. Add wine and rosemary and cook until syrupy, about 3 minutes. Add broth and cook until reduced by half, about 2 minutes. Return turkey to skillet and cook until warmed through, about 1 minute. Remove from heat and stir in butter; season with salt and pepper.

CRANBERRY-ORANGE TURKEY CUTLETS

Steps:

• Flatten turkey to 1/4-in. thickness. Place bread crumbs in a shallow bowl. In another shallow bowl, beat the egg white, milk and salt. Dip turkey into egg white mixture, then coat with crumbs. Refrigerate turkey, uncovered, for 10 minutes., Meanwhile, in a small saucepan, heat cranberry-orange sauce. In a large nonstick skillet, brown turkey in oil for 3-4 minutes on each side or until no longer pink. Serve sauce with turkey.

TURKEY CUTLETS WITH ORANGE-ROSEMARY GRAVY

Steps:

• -Place turkey in a large ziplock bag. To the bag add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon of black pepper, 1 tablespoon of Rosemary, and 1 clove chopped garlic. Evenly distribute and let it sit in refrigerator for at least one hour. -Heat a medium size sauce pot to medium. Add 2 tablespoons olive oil. Once oil is hot add shallots, 1/2 teaspoon salt and 2 1/1 teaspoons of black pepper. Cook until shallots are soft. -Add remaining chopped clove of garlic, and cook for one minute. Add 1 tablespoon chopped Rosemary, white wine, and chicken stock. Bring to a boil and allow liquid to reduce by half. -Add orange juice, remaining salt, remaining Rosemary, honey, and orange zest. Simmer for two minutes. -Thicken sauce with mixture of corn starch and water. -Heat a large non-stick skillet to medium high. Add 1 tablespoon olive oil. Add turkey cutlets to pan. Cook for about two minutes on each side. Turkey should show no signs of pinkness. -Add sauce to pan with turkey. Simmer for one minute. -Serve on top of fresh Arugula with fresh crusty bread.