Turkey Cutlets with Yummy Sides

Ok, I know I know. "This blog is back?! What about simplifying your life and not worrying about multiple blogs?" Here's the truth: I'm too OCD to combine my blogs. Have you seen my Pinterest page?!

(I had one board "Recipes" but that has been split into all the TYPES of food I have found. I had a board of "Room Designs" but that is now split into all the rooms. I had a board of "Crafts" that has been split into all the seasons/holidays.)

It's been bothering me that my recipes are on a blog with my new craft creations. Literally, I've been kinda stressing out that they were together & it didn't make sense to me. I know I'm crazy. I accept that. Can you? =)

Now to the newest recipe. The most recent cookbook purchase I've made is from Rachael Ray's new cookbook Look & Cook. There are multiple pictures for 100 recipes, step by step pictures!

I copied the recipe from her website here. Sorry there is no picture for this. But, if you have the cookbook, there are 6 pictures, 5 of the process & 1 of the result.

Turkey Cutlets with Sausage & Zucchini & Tipsy Gravy

INGREDIENTS

• 1 1/2 pounds turkey breast cutlets
• Salt and pepper
• 1 teaspoon poultry seasoning
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup cornmeal
• 1/2 cup grated Parmigiano Reggiano cheese
• Zest of 1 orange
• 2 sprigs fresh rosemary, leaves finely chopped
• Olive oil or vegetable oil, for shallow frying
• 3/4 pound bulk sweet Italian sausage or 3 short links, removed from casing
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 large cloves garlic, chopped
• 2 small to medium zucchini, cut into bite-size chunks
• 2 tablespoons chopped fresh thyme leaves
• Salt and pepper

For the gravy:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup red wine, such as Pinot Noir
• 2 cups turkey or chicken stock
• Salt and freshly ground black pepper

Serves 4

PREPARATION

Season the turkey cutlets with salt, pepper and poultry seasoning. Set up separate dishes with the flour, the eggs and the breadcrumbs combined with cornmeal, cheese, orange zest and rosemary. Coat the cutlets in the flour, then in the egg, and then in the breadcrumb mixture.

In a medium size skillet, heat a drizzle of oil over medium-high heat. Add the sausage and brown and crumble it for 5 minutes. Stir in the onion, pepper, garlic, zucchini, thyme and salt and pepper, to taste. Cover and cook until the zucchini is tender, about 10-12 minutes

Heat a sauté pan with a quarter-inch of oil over medium to medium-high heat.

Add the cutlets, in batches, and cook until deep golden brown, about 4 minutes on each side. Transfer the cutlets, when cooked, to a baking rack to keep crisp.

For the gravy:

Melt the butter in small skillet over medium to medium-high heat. Whisk in the flour and cook for 1 minute. Stir in the wine and reduce for a minute or so, then whisk in the stock and cook until thickened, about 3-4 minutes. Season with salt and pepper, to taste.

Mound the sausage and zucchini on serving plates, top with the cutlets, then douse with gravy and serve.

Bayou Turkey-Barley Chowder

This is another turkey leftover recipe. It is beyond simple. We tried this one for the first time this year. My mom & I have decided that barley should be a staple in our kitchen after trying this recipe. We left out a few ingredients because we just didn't have them. I'm not really an okra fan either so I may never put that in but it was soooo good. All we needed to add was salt and pepper in individual bowls.

INGREDIENTS

• 5 cups turkey stock or chicken broth
• 3/4 cup pearl barley
• 1 1/2 cups tomato sauce
• 1 green bell pepper, cut into 1/2-inch pieces
• 10 ounces fresh (or 8oz frozen) okra, cut in 1/2-inch pieces
• 1 bunch scallions, thinly sliced
• 2 1/2 cups chopped turkey meat
• 1 pound large shrimp—peeled, deveined and chopped
• 2 teaspoons hot pepper sauce, plus more for serving
• Sour cream, for serving

DIRECTIONS:

1. In a small saucepan, bring 2 cups turkey stock and the barley to a boil. Lower the heat, cover and simmer until tender, about 40 minutes.
2. In a large saucepan, bring the remaining 3 cups stock, the tomato sauce, bell pepper and cooked barley to a boil. Stir in the okra and scallions, lower the heat and simmer for 10 minutes. Add the turkey and shrimp and cook until the shrimp is opaque, about 3 minutes; stir in the hot sauce. Serve the soup with dollops of sour cream and more hot sauce.
   
   
   

BLT Turkey Risotto

This is one of the recipes I have found and used for turkey leftovers. I made this last year for some pretty picky eaters. I was able to convince them that risotto is awesome! So, if you have any leftover turkey from Thanksgiving, get it out of the freezer and make this for dinner...tonight!
P.S. I use spinach instead of arugula. We don't really like the "peppery" taste of arugula at my house.

INGREDIENTS

• 6 cups turkey stock or chicken broth
• 1 stick (4 ounces) unsalted butter
• 4 ounces sliced pancetta, cut into 1/2-inch pieces
• 1 onion, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1 1/2 cups shredded turkey meat
• 1 cup halved grape tomatoes
• 4 cups baby arugula (about 4 ounces), chopped
• 3/4 cup grated parmigiano-reggiano cheese
• Salt and pepper

DIRECTIONS:

1. In a medium saucepan, bring the turkey stock to a boil. Lower the heat to low and cover to keep warm.
2. Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Add the pancetta and cook, stirring, until crisp and golden, about 5 minutes; using a slotted spoon, transfer to paper towels to drain. Add 2 more tablespoons butter and the onion and cook, stirring, until softened, about 5 minutes. Stir in the rice and cook for 1 minute; add the wine and cook until absorbed, about 2 minutes. Add about 1/2 cup warm stock and cook, stirring constantly, until absorbed. Continue adding the stock 1/2 cup at a time, stirring, until the rice is al dente and cooked through, about 20 minutes (the risotto should be slightly soupy, but not runny).
3. Stir in the turkey and tomatoes and cook, stirring, until the tomatoes soften, about 3 minutes. Stir in the remaining 4 tablespoons butter, the arugula, 1/2 cup cheese and the pancetta; season with salt and pepper. Serve immediately with the remaining 1/4 cup cheese.

Stretch a Buck Turkey and Bean Burgers

Take a wild guess where this recipe came from. =) Rachael Ray is obsessed with burgers so the hubby has no problem with this recipe. This recipe is great if you have leftover rice from a previous recipe or takeout Chinese.

Ingredients

• 1 cup cold leftover white or brown rice
• 1 pound ground turkey
• 1 (15-ounce) can pinto beans, rinsed and drained
• Palmful chili powder
• 1 1/2 teaspoons, half a palmful, cumin
• 1 1/2 teaspoons coriander, half a palmful
• 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
• 1 tablespoon canola oil
• 1 ripe avocado
• 1 clove garlic, grated or finely chopped
• 1 lime, zested and juiced
• 1 jalapeno or serrano pepper, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 1/2 cup sour cream
• 4 red leaf lettuce leaves
• 1 ripe tomato, sliced
• 4 crusty rolls, split

Directions

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.

Place burgers on buns with lettuce and tomato and top with sour cream guacamole.