|  Jennie-O Turkey Store turkey breast cutlets are made to impress in any recipe. From Rustic Wild Mushroom and Turkey Napoleon to Sonoma Valley Turkey, these cutlets have a flavor platform that goes hand in hand with imagination and bold ideas.
Here are four recipe ideas that will give your creativity a jumpstart.
Entree Recipes
Side Dish Recipes
Sonoma Valley Turkey
Tender turkey lightly dusted in a wild mushroom flour sautéed with shallots and white wine then drizzled with a roasted pepper and avocado cream sauce. Served with a dried plum whole grain wild rice pilaf with blueberries and roasted root vegetables.
- Ingredients:
- 4 turkey cutlets - pounded and cut into thirds
-
- 2 Tbsp mushroom powder
- 2 cup flour
- Salt and pepper
- ½ cup olive oil
- 1 Tbsp shallots, minced
- ½ cup dry white wine
-
- 1 cup heavy cream
- 1 cup avocados, cut into cubes
-
- 1 whole roasted red pepper
- 1 tsp garlic
- 1 tsp shallots, chopped
- 1/2 tsp wild mushroom powder
- 2 tbsp butter
- Juice of 1/2 lemon
- Salt and pepper, to taste
-
- ½ cup wild rice
- ¼ cup dried blueberries
- 1 Tbsp butter
Preparation:
- Mix together mushroom powder, flour and salt and pepper; dust cutlets. Sauté in olive oil. Add shallots and cook an additional 2 minutes. Add wine and reduce heat, simmer 5 minutes.
- Combine heavy cream, avocados, red pepper, garlic, shallots and mushroom powder, add to a blender; process until smooth.
- Pour contents into a sauté pan. Add butter, lemon juice, salt and pepper. Heat and reduce until thickened.
- Prepare wild rice pilaf, adding blueberries during final 5 minutes of cook time. Once prepared, stir in butter.
Rotolo Di Tacchino
Tender white turkey stuffed with baby spinach, roasted red pepper, Fontana cheese, toasted pine nuts and fresh herbs laced with roasted garlic and pressed olive oil, pan roasted with seared juices and a Fontana cream. Served sliced on a bias surrounding a caramelized onion flan with haricot vert and braised baby carrots.
- Ingredients:
- 4 turkey steak cutlets, butterflied
- 2 Tbsp roasted garlic
- 2 Tbsp roasted garlic
- 4 cups spinach
- 2 oz pine nuts, toasted
- 1 cup roasted red peppers
- 1 cup Fontana cheese, grated
- 4 large basil Leaves
- Fontana Cream:
- 1 cup Fontana cheese, grated
- 1 cup heavy cream
- ¼ tsp nutmeg
- Salt and pepper, to taste
Preparation:
- Place pine nuts in a non stick pan over medium heat, coated with cooking spray. Shake the pan every 30 seconds and toss the pine nuts. When they are lightly browned, turn the heat off.
- Combine spinach, roasted garlic and olive oil in a sauté pan and lightly sauté; add pine nuts; set aside.
- Lay the turkey flat and fill with spinach mixture, add Fontana cheese, roasted red peppers and fresh basil; fold over and roll. Sprinkle with smoked paprika. Bake at 375° F until internal temperature reaches 185° F.
- Heat cream; add remaining ingredients; reduce heat and cook until thickened.
- Cut turkey on bias and serve with caramelized onion flan and haricot vert and braised baby carrots.
Turkey Forestiere
A breaded turkey breast topped with a wild mushroom glaze then topped with crispy garlic and shallots drizzled with a Marsala glaze. Served with a mound of roasted red pepper and carrot mashed potatoes along side of a nest of julienne vegetables.
- Ingredients:
- 4 turkey cutlets, butterflied and pounded to ½ -inch thickness
- 1 cup flour
- 2 cups Italian bread crumbs
- 2 cups Italian bread crumbs
- ¼ cup olive oil
- 1 Tbsp fresh minced garlic
- 1 Tbsp fresh minced garlic
- 1 cup baby bella mushrooms, quartered
- 1 large portabella mushrooms, sliced
- 1 cup Marsala wine
-
- ½ cup olive oil
- 2 large cloves garlic, sliced
- 1 shallot, sliced
- ¼ tsp salt
- 2 oz yellow squash, julienne
- 2 oz zucchini, julienne
- 2 oz sweet potato, julienne
- Juice of ½ lemon
- 2 Tbsp butter
- Salt and pepper, to taste
- 2 oz enoki mushrooms
Preparation:
- Dredge cutlets in flour, then eggs, then bread crumbs; set aside.
- Sauté in olive oil until golden brown; set aside.
- Heat ¼ cup olive oil in a sauté pan, add mushrooms, shallots and garlic; cook 5 minutes; set aside. Add wine and reduce.
- Heat ½ cup olive oil in pan; fry garlic and shallots until crisp; season with salt.
- Sauté squash, zucchini and sweet potatoes in butter; add lemon juice and salt and pepper to taste.
- Prepare mashed potatoes.
- Arrange on plate. Add enoki mushrooms and drizzle with Marsala glaze.
Rustic Wild Mushroom and Turkey Napoleon
Lightly dusted and seasoned turkey breast sautéed with mushrooms, baby onions and fresh spinach served with thyme and wild mushroom bread pudding layered together then drizzled with a Spanish bleu cheese and white wine sauce.
- Ingredients:
- 4 cutlets, butterflied and cut into fourths
-
- 1 cup flour
- Salt and pepper to taste
- ½ cup olive oil
-
- 24 baby red pearl onions, cleaned
- 4 oz wild mushrooms, sliced
- 1 tsp garlic, chopped
-
- 4 oz fresh baby spinach
- ½ cup olive oil
- 1 cup roasted red pepper, julienne
- 2 cup leeks, fine julienne
- 1 cup oil
-
- 1 cup heavy cream
- 1 cup dry white wine
- 4 oz Spanish bleu cheese
Preparation:
- Dust turkey in flour; sauté in oil; set aside.
- In a separate pan, braise onions with garlic, mushrooms and spinach in ½ cup oil; set aside.
- Fry together red peppers and leeks in 1 cup oil until crisp; set aside.
- Heat cream, cheese and wine; reduce.
- Prepare bread pudding.
Wild Mushroom and Herb Bread Pudding
Servings: 10-12
- Ingredients:
- 1 (1-pound) loaf crusty country-style white bread
- ¼ cup olive oil
- 4 teaspoons chopped fresh thyme
- 1 large garlic clove, minced
- 6 tablespoons (3/4 stick) butter
- 1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
- 1 ½ cups finely chopped onion
-
- 1 ½ cups thinly sliced celery
- 1 cup finely chopped green bell pepper
- 1/3 cup chopped fresh parsley
- 3 ½ cups heavy whipping cream
- 8 large eggs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup finely grated Parmesan cheese
Preparation:
Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, basil and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD: Can be prepared 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.
Dried Plum Whole Grain Wild Rice Pilaf
Serving Size: 6-8
- Ingredients:
- ½ cup wild rice
- 2 cups brown jasmine rice
- 4 ½ cups chicken broth
- 5 leaves fresh sage, finely chopped
- ½ cup chopped fresh parsley
- Salt, to taste pepper, to taste
- 2 Tbsp olive oil
-
- 1 small onion, chopped
- 1 shallot, chopped
- 3 stalks celery, sliced
- 5 mushrooms, sliced
- 1 clove minced garlic
- 6 oz dried pitted plum, chopped
-
Preparation:
Boil wild rice in two cups water about 50 minutes until tender.
Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
Pour the olive oil into a sauté pan.
When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
Add the parsley and sage, garlic, and season with salt and pepper. Continue cooking until vegetables are soft; add plum and cook an additional 1 minute.
Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.
Roasted Red Pepper and Carrot Mashed Potatoes
Serving Size: 4
- Ingredients:
- 1 large red potato, peeled and cubed
- 2 large carrots, peeled and cubed
- 1 Tbsp garlic, freshly minced
- 1 roasted red pepper with pimentos, pureed
- 2 oz butter
- 2 Tbsp heavy cream
- 2 Tbsp sour cream
- Salt and pepper, to taste
Preparation:
Bring 2 quarts of water to a boil, add potatoes and carrots and cook until tender; drain.
Add garlic and red pepper puree. Add butter, heavy cream and sour cream, mix well using a mixer.
Season with salt and pepper.
Roasted Root Vegetables with Sweet Potatoes
Serving Size: 6
- Ingredients:
- 1 large rutabaga, peeled and cut into 1-inch chunks
- 4 large parsnips, peeled and cut into 1-inch chunks
- 1 large sweet potato, peeled and cut into 1-inch chunks
- 1 medium onion, cut into 1-inch chunks
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 2 Tbsp butter
Preparation:
Heat oven to 400° F.
In a bowl, toss vegetables, olive oil, salt, and freshly ground pepper.
Melt butter in a jelly-roll pan in the oven for 5 minutes. Add vegetables to pan; spread out.
Roast vegetables for 30 minutes. Increase oven temperature to 450° F. Stir vegetables and roast 15 more minutes, or until tender and golden.
Caramelized Onion and Provolone Flan
Servings Size: 4
- Ingredients:
- 1 oz margarine
- 1 large onion, julienne
- 2 Tbsp freshly chopped thyme and basil
- 6 oz provolone cheese, grated
- 3 medium-sized eggs
- 4 Tbsp single cream or milk
- Salt and pepper, to taste
Preparation:
Melt the margarine and fry the onion for 4-5 minutes. Cool slightly,
stir in the herbs then spoon into the flan case.
Mix together the cheese, eggs, cream or milk and seasoning and pour
over the onion.
Place on a baking tray in a preheated oven 375° F for 25-30 minutes until the filling has set and turned golden.
Note: Deliciously light flan ideal for a main course, or served as
individual flans for a starter. Serve hot or cold.
How to Roast Red Peppers:
- Cut the peppers in half and clean out the seeds and innards.
- Place them on a baking sheet skin side up.
- Place the sheet in a 450° oven set on broil.
- The skin will start to blacken and soften in 7-10 minutes.
- Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag.
- Close and let sit for 20 minutes or so (or until the peppers have time to cool and "sweat").
- Once they have cooled you will be able to peel the skins right off.
|
