Main
Recipes
Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy (Rachael Ray) Recipe

Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy (Rachael Ray) Recipe

Posted by

Rate It!

Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy (Rachael Ray)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

6 slices marble rye bread
4 tbsp softened butter, divided
2 1/2 lb turkey breast cutlets
salt and pepper
3 tsps poultry seasoning, divided , plus 1 tsp
4 tbsp extra-virgin olive oil, divided
2 tbsp all-purpose flour
1 quart turkey broth (recommended : college inn brand) or chicken stock (recommended: kitchen basics) in a re-sealable paper box
1 lb mushrooms, chopped
2 ribs celery, from the heart, chopped with leafy green tops
1 cup water chestnuts, 1 small can, drained, chopped
3 scallions, chopped
2 tbsp fresh parsley leaves, chopped

Directions:

Turn on broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Set aside. Switch oven to bake and preheat to 375 degrees F.
Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning just eyeball it. In a large skillet, brown turkey cutlets on each side over medium high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste.
Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery and water chestnuts as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions, 1 teaspoon poultry seasoning and the parsley. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	853.07 Kcal (3572 kJ)
Calories from fat	498.84 Kcal
		% Daily Value*
Total Fat	55.43g	85%
Cholesterol	169.73mg	57%
Sodium	1151.36mg	48%
Potassium	526.48mg	11%
Total Carbs	35.72g	12%
Sugars	4.74g	19%
Dietary Fiber	4.61g	18%
Protein	51.87g	104%
Vitamin C	6.9mg	12%
Vitamin A	0.1mg	3%
Iron	3mg	17%
Calcium	30.3mg	3%

Amount Per 100 g
Calories	200.52 Kcal (840 kJ)
Calories from fat	117.26 Kcal
		% Daily Value*
Total Fat	13.03g	85%
Cholesterol	39.9mg	57%
Sodium	270.64mg	48%
Potassium	123.75mg	11%
Total Carbs	8.4g	12%
Sugars	1.11g	19%
Dietary Fiber	1.08g	18%
Protein	12.19g	104%
Vitamin C	1.6mg	12%
Iron	0.7mg	17%
Calcium	7.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.