I had planned on serving the cutlets with a salad however the salad greens turned out to be rather nasty once I got around to prepping them for dinner. I decided a quick pan sauce could serve in place of the vinaigrette I had planned to make however when I searched for the usual pan sauce ingredients I came up bare. This improv sauce came out quite nice and will certainly make a return appearance.
Turkey Cutlet with Worcestershire-Mustard Sauce
Prep time: 5 minutes
Total time: 15 minutes
- 4 turkey breast cutlets
- 1 Tbsp. vegetable oil
- 3 Tbsp. Worcestershire sauce
- 3 Tbsp. water
- 1 heaping Tbsp. Dijon mustard
- kosher salt and ground black pepper
- Pat turkey cutlets dry with paper towels. Season top side with salt and pepper.
- Heat the oil in a 12″ skillet over high heat until the oil shimmers. Place the cutlet, seasoned side down, into the skillet. Sprinkle the unseasoned side with salt and pepper. Cook until the cutlet easily lifts from the pan, about 5 minutes. Flip the cutlets over and cook for another 3-4 minutes. When they reach 160°F on a instant-read thermometer transfer them to a plate and cover with foil.
- Remove the skillet from the heat and drain any remaining oil. Add the Worcestershire sauce and water; scrap the pan to remove any fond that has developed. Whisk in the mustard until the sauce is smooth and has thickened.
- Taste, adjust seasoning if desired, and serve sauce turkey cutlets.
Tacos in our house usually means fish tacos however some of our friends can’t do seafood so we try to provide an alternative. I was able to make this an hour or so before dinner and keep it warm in the slow cooker while I worked on other parts of the menu.
Prep time: 10 minutes
Total time: 30 minutes
- 2 tsp. vegetable oil
- 1 small onion, 1/4″ dice
- 1 pkg. ground turkey (that equals 20 oz. at my mega-mart)
- kosher salt and black pepper
- 3 cloves garlic, pressed or minced fine
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. dried Mexican oregano
- 1/4 tsp. ground chipotle
- 3/4 cup tomato sauce
- 3/4 cup no salt added chicken broth
- 2 tsp. brown sugar
- 3 tsp. cider vinegar
- Place the garlic and spices in a bowl; set aside. Combine the tomato sauce, broth, brown sugar and vinegar in a measuring cup; set aside.
- Heat the oil in a non-skillet over medium heat until shimmering. Add the onion, stir to coat with oil and cook for about 4 minutes until softened.
- Add the garlic and spices to the skillet. Stir to incorporate with the onions and cook until aromatic, about a minute.
- Add the ground turkey, break into pieces, sprinkle with salt and pepper and cover. Cook for a minute, break into smaller pieces and cover. Cook for another 2 minutes, break up large pieces again and cook uncovered for a final couple of minutes until the turkey is no longer pink.
- Reduce heat to medium-low, add the liquid ingredients and cook uncovered for about 10 minutes. Stir every minute or so and continue to break up any larger pieces of turkey.
- Serve up with your favorite taco fixin’s.
This recipe is based on a recipe for Beef Tacos from a May 2002 issue of Cook’s Illustrated.
We love the complex flavors in this simple dish. Made in advance and reheated, or served hot from the oven, it is filling and satisfying. See the notes for info on making this in advance and reheating.
Braised Dark Meat Turkey
This recipe is based on one by Dave Lieberman.
We don’t eat much red meat. While it is tasty it also isn’t the healthiest thing. Turkey meatballs are OK however they lack a certain meatiness. Adding some ground pork and a Parmesan added some additional flavor. The spinach is just sneak a vegetable in where no vegetable really belongs. 🙂
These won the praise of adults and children alike this past Saturday night.
Servings: 30-35 meatballs
Prep time: 30 minutes
Total time: 90 minutes
- 10 oz frozen chopped spinach, thawed and drained of all liquid
- 2 pkg. ground turkey (~40 oz. total)
- 1 pkg ground pork (~16 oz. total)
- 3 slices hearty white bread, converted to fresh bread crumbs (see Notes)
- 4 tbsp fresh parsley
- 1 cup Parmesan Cheese
- cracked black pepper
- 2 large egg, beaten with a fork
- olive oil
- Place thawed spinach in a clean dish towel. Take up the four corners of the towel in one hand and twist the “ball” of the cloth (holding the spinach) to squeeze out excess liquid. Marvel at how much liquid is trapped in the frozen spinach. When you’ve released as much of the water as you can transfer the spinach to a large bowl. Break apart the ball of spinach with your fingers.
- To the bowl add the turkey and pork, about two-thirds of the bread crumbs, the parsely, Parmesan and black pepper. Using your hands mix everything in the bowl until it is a well combined mixture. Pour the beaten eggs over the mixture and incorporate into the mix.
- Make a test meatball with about a ¼ cup of the mixture. Time for a judgment call; is it too wet? If you think so add about half of the remaining bread crumbs, mix to combine and make another test meatball. If it is still seems too wet then add the remaining bread crumbs, mix and continue. If they seem fine then save the bread crumbs for another time and move on to the next step.
- Using a disher that holds approx. ¼ cup, scoop up the mixture and place them on a half sheet pan. Once all the meatballs have been scooped pick up each meatball pucks and form them into balls. Once all the meatballs have been formed placed the sheet pan in the refrigerator for 15-30 minutes.
- When you are ready to cook heat a dutch oven or non-stick skillet over low heat. Add 1 Tbsp. of olive oil to the pan and allow it to heat up. When oil is hot about a ¼ of the meatballs to the pan. Cook on low, turning periodically so that all side get browned. When all the sides are brown check the temp with an instant read thermometer. Once you hit 150°F transfer the meatballs to a dish lined with paper towels. Cook the remaining the meatballs following the same method.
- Once you’ve started the next batch of meatballs you can transfer the ones resting on a paper towel to a dutch oven with a bit of tomato sauce in it. Allow the meatballs to simmer on super-low while you cook the remaining meatballs.
For fresh bread crumbs tear the bread into pieces, crust and all, and place it in a food processor fitted with the whirling blades of destruction. Put in the cover and pulse 6 or 7 times until you get a small crumb of bread.