Recipes on a Budget

"Affordable Recipes for All"

Turkey Cutlet Smothered in Vegetables


    freshly ground black pepper
1 ea turkey cutlet (3-4-oz), pounded thin
1 Tbsp butter or olive oil
3 Tbsp chopped onion
1/3 cup seeded and sliced pepper, preferably a thin-skinned type
1/2 tsp chopped garlic
1/2 cup peeled, seeded and chopped tomato
1/2 cup coarsely chopped yellow summer squash
1 to 2 Tbsp chapped celery leaves or parsley
    salt, to taste


Generously pepper turkey cutlet.  Dip it in flour, shaking off excess, and set aside.

Heat butter in large frying pan.  Add onion, garlic and sliced pepper.  Cook over medium heat, stirring constantly, for 2 minutes.  Move vegetables to one side, tilt pan so fat runs into center and brown turkey cutlet on both sides.  Remove from pan and set aside.  Spoon out all but a film of fat.  Add tomato, summer squash and celery leaves.  Cook, stirring frequently, for 3 minutes, or until vegetables cook down slightly.  You may need to add 1 tablespoon of stock or water.

Return cutlet to pan and cook another 3 to 5 minutes or until cooked through.  Taste and season with salt if you wish.

Place cutlet on plate and top with vegetables.


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01/01/2013 Posted by | Turkey | Leave a comment

Grilled Turkey Breast with Peppers, Pineapple

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12 oz skinless turkey breast
2 Tbsp minced ginger
2 Tbsp minced fresh garlic
1 Tbsp olive oil
6 oz bok choy or savoy cabbage
4 ea green onions
2 ea red, yellow, or green bell peppers
1/2   fresh pineapple
1/2 cup low-sodium chicken stock
1 Tbsp lite soy sauce


Slice turkey diagonally into 1/8-inch-thick slices.  Cut green onions on diagonal into slices.

Cut bok choy or cabbage into 1/4-inch strips.  Halve and core bell peppers and cut into 1/4-inch strips.  Cut pineapple into cubes.

Mix ginger and garlic together and sprinkle over turkey slices.  Heat olive oil in large skillet, add green onions and cook briefly until browned.  Add bok choy, peppers, pineapple and chicken stock.  Cook vegetables until still firm.

Place turkey slices on heated grill and cook for 3 to 4 minutes or until no longer pink.

Place cooked vegetables on serving plate and arrange turkey slices on top.  Garnish with green onion.

(4 servings)


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01/01/2013 Posted by | Turkey | Leave a comment

McCormick Gourmet Collection Roasted Turkey with Smoked Paprika


2 Tbsp Italian Seasoning
2 Tbsp Sicilian Sea Salt
1 Tbsp Coarse Grind Black Pepper
1 Tbsp Smoked Paprika
2 tsp Garlic Powder
2 tsp Ground mustard
1 ea whole turkey (12-14 lbs) fresh or frozen, thawed
2 ribs celery
1 ea onion, quartered
1 ea orange, quartered
2 ea Bay Leaves
1 Tbsp olive oil


Mix first 6 ingredients.  Place turkey, breast-side up, on roasting rack in shallow roasting pan.  Sprinkle 1 tablespoon of the spice mixture inside turkey.  Stuff with celery, onion, orange and bay leaves.  Brush turkey lightly with oil.  Spread remaining spice mixture over entire surface and under skin of turkey.  Add 1/2 cup water to pan, cover loosely with heavy duty foil.

Roast in  preheated 325° F oven 1 hour.  Remove foil.  Roast 2 to 2-1/2 hours longer or until internal temperature reaches 165° F (175° F in thigh), basting occasionally with pan juices.  Remove turkey from oven.  Let stand 20 minutes.  Transfer to serving platter.  Reserve pan juices to make gravy or to serve with turkey.

(Makes 15 servings)


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02/16/2012 Posted by | Turkey | Leave a comment