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Pan-Seared Turkey Cutlets with Gravy Recipe

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This Pan-Seared Turkey Cutlets with Gravy recipe offers a flavorful and easy holiday dinner for four. The tender turkey cutlets are pan-seared to perfection and served with a rich homemade gravy. Alongside, a classic cornbread dressing featuring celery, sweet onion, cranberries, and pecans creates a comforting and festive side dish that’s perfect for special occasions or a hearty family meal.

Ingredients

Cornbread Dressing Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 ribs celery, chopped
  • 1 small sweet onion, chopped
  • 4 corn muffins, purchased
  • ½ cup dried cranberries
  • ½ cup pecans, chopped
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon poultry seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1½ cups chicken stock (can substitute turkey stock)

Turkey Cutlets and Gravy Ingredients

  • 2 tablespoons olive oil
  • 1⅓ pounds turkey cutlets
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ½ teaspoon poultry seasoning
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock (can substitute turkey stock)
  • Optional: parsley for garnish

Instructions

  1. Prepare the Cornbread Dressing: Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a skillet over medium heat. Add chopped celery and sweet onion, sautéing until softened and translucent. Crumble the corn muffins into small pieces and add them to the skillet along with dried cranberries, chopped pecans, fresh thyme leaves, poultry seasoning, kosher salt, and ground black pepper. Stir to combine all ingredients evenly.
  2. Add Stock to Dressing: Pour 1½ cups chicken or turkey stock into the skillet with the cornbread mixture. Stir thoroughly to moisten the dressing. Reduce heat to low and let it simmer gently to allow flavors to meld while you prepare the turkey cutlets.
  3. Season the Turkey Cutlets: Pat the turkey cutlets dry with paper towels. Season them evenly on both sides with kosher salt, ground black pepper, and poultry seasoning, ensuring flavorful, well-seasoned meat.
  4. Pan-Sear Turkey Cutlets: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add turkey cutlets in a single layer without overlapping. Cook each side for about 3-4 minutes until golden brown and cooked through. Remove the cutlets from the skillet and set aside on a warm plate.
  5. Make the Gravy: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Stir in 2 tablespoons all-purpose flour, cooking for about 1-2 minutes to form a roux, until lightly browned but not burnt. Gradually whisk in 2 cups chicken or turkey stock, stirring constantly to avoid lumps. Simmer the gravy until it thickens to desired consistency, about 4-5 minutes.
  6. Combine and Serve: Return the cooked turkey cutlets to the skillet with the gravy to reheat briefly. Serve the turkey cutlets topped with the savory gravy alongside the warm cornbread dressing. Garnish with freshly chopped parsley if desired for a fresh, colorful finish.

Notes

  • Use turkey stock if available for richer flavor in both dressing and gravy.
  • Ensure the turkey cutlets are not overlapped in the pan to achieve a good sear.
  • Adjust the seasoning in gravy and dressing to taste, especially salt and poultry seasoning.
  • This recipe serves four and is ideal for holiday dinners or special family meals.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend for the gravy.
  • Leftover dressing can be baked separately in a casserole dish for a crisp top texture if preferred.

Find it online: https://justsosavory.com/pan-seared-turkey-cutlets-with-gravy-recipe/