When a whole turkey is just too much for a holiday meal…what do you do? This is a great suggestion from HEB Cooking Connection! So full of flavor…with mushrooms and topped with bubbly cheese…you will love this! Enjoy…
Heat oven to 400º.
On stove top heat a large skillet (preferably cast iron) over medium high heat about 5 minutes or until quite hot. Add half of the olive oil and all of the mushrooms to the skillet. Toss mushrooms initially to coat with oil and stir as little as possible, just enough to avoid burning and maximize browning. Once mushrooms start to turn golden brown, reduce heat to medium low and add onions, sherry, stock and thyme to pan. Cover and let liquid absorb and onions soften about 5-7 minutes. Remove mushrooms from pan and reserve.
Wipe out pan with a paper towel and place over medium heat again. Add remaining olive oil to pan.
Coat each piece of turkey in season flour and brown gently on each side about 2-3 minutes. Remove cutlets to an oven safe dish and top with sautéed mushrooms and grated cheese. Place in oven for 4-6 minutes or until cheese is bubbly and melted.
- ¼ cup olive oil, divided use
- 2 cups sliced mushrooms (a mix of shitake & portabella)
- ¼ cup sweet or red onion, finely diced
- ½ cup dry sherry (not “cooking” sherry)
- ¼ cup Central Market Organic Chicken Stock
- ½ teaspoon Adams Reserve Dried Thyme
- Salt & Pepper, to taste
- 1.5 pounds turkey breast cutlets, sliced thinly
- ½ cup flour + ½ teaspoon each salt & pepper, for dredging
- ½ cup Fontina cheese, grated
- ¼ cup Gruyere cheese, grated