Stuffing Crusted Turkey Cutlets

Stuffing Crusted Turkey Cutlets

Dear Turkey, I missed you. I don’t know why I ignore you most of the year until I eat you for days upon days in November. I’m sorry. Will you forgive me? All kidding aside, I really felt like having some form of turkey this week so I bought a pack of turkey tenderloins and a pack of turkey thighs. I made the tenderloins into cutlets tonight and the thighs will go into some soup tomorrow.

I had a box of turkey flavored stuffing mix and I thought, “Hey, why not turn this into a crumb mixture with which to coat the cutlets?” So I got out my blender (the food processor was not as accessible) and pulsed away. In a few minutes I had my stuffing-flavored bread crumbs!

Stuffing Crusted Turkey Cutlets mix

Stuffing Crusted Turkey Cutlets
Ingredients:
1 box (6 oz.) Turkey flavored Stuffing Mix
1  1/2 to 1  3/4 lb. turkey cutlets or tenderloins (sliced in half to thin out)
1 cup flour
salt and pepper
garlic powder
onion powder
poultry seasoning
1 egg
1/2 cup milk
Canola or vegetable oil, enough to coat the bottom of the pan

Instructions:
1. Empty the stuffing mix into a blender or food processor and pulse into fine bread crumbs. Pour into shallow dish and set aside.
2. Preheat canola or vegetable oil in skillet over medium to medium-high heat. You want enough in there so your cutlets are submersed on one side, but not swimming in oil or covering the side facing up.
3. Slice tenderloins in half to thin out; No need to slice if using thin cutlets.
4. Season cutlets lightly with salt, pepper, onion powder, and garlic powder.
5. In a second shallow dish, mix 1 cup flour with 1/2 tsp. black pepper and 1/2 teaspoon poultry seasoning.
6. In a third shallow dish, beat an egg and add 1/2 cup of milk. Mix together.
7. When your oil is nice and hot, dredge your cutlets in the flour, shaking off an excess. Then they go into the egg mixture, and then into the stuffing crumbs. You want to press the crumbs into the cutlet so the whole piece is covered.
8. Carefully lay your cutlets in the pan. You’ll want to do this in two batches. I had 8 pieces altogether, so I cooked 4 pieces and then did a second batch of 4 pieces.
9. Cook for about 4 min. on each side, depending on the thickness of your cutlet. Remove from oil and drain on paper towel or brown bag.
10. Serve warm and enjoy!

Note: While these tasted very good, I was surprised I didn’t taste more of the stuffing flavor like I thought I would. Maybe next time I will add a little ground sage to the flour mixture. I figured the poultry seasoning would be enough. Live and learn!
Also, I plan on trying this again using chicken breasts and the chicken-flavored stuffing mix!

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