© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/4 c peanut oil
1-1/2 c sweet sherry
1 tbsp fresh thyme
6 Medium bay leaves
6 Cloves garlic, thinly sliced
3 Large sweet onions, thinly sliced
12 6--oz TURKEY CUTLETS, pat dry
1/3 c peanut oil
4-1/2 c turkey stock, divided
1-1/2 tbsp curry powder
3/4 c peanut butter
To taste salt and freshly ground pepper
As needed scallions, chopped
As needed dry roasted peanuts
In a hotel pan, combine 3/4 cup peanut oil, sherry, thyme, bay leaves, garlic and onions.
Add turkey cutlets, toss well and refrigerate at least 2 hours but not more than 18 hours.
Remove turkey from marinade and pat dry with a clean paper towel.
Discard liquid and bay leaves, reserving garlic and onions.
Heat additional peanut oil in a large, heavy pan over medium-high heat. Sauté cutlets about 2 minutes per side.
Remove from heat and reserve, warm.
Stir reserved garlic and onions into skillet and sauté until soft.
Return turkey cutlets to pan and add 3 cups turkey stock and curry powder.
Reduce heat and simmer until turkey is tender.
In a medium bowl, whisk remaining stock and peanut butter together. Slowly stir into pan. Cook until the sauce thickens.
Remove from heat. Season with salt and pepper.
Garnish with scallions and dry roasted peanuts.
Total Calories 410
Calories from Fat 180
Total Fat 21 g
% Daily Total Fat 32
Saturated Fat 4 g
% Daily Saturated Fat 20
Cholesterol 110 g
% Daily Cholesterol 37
Sodium 580 mg
% Daily Sodium 24
Total Carbohydrates 11 g
% Daily Total Carbohydrates 4
Dietary Fiber 3 g
% Daily Dietary Fiber 12
Sugars 4 g
Protein 47 g
% Daily Protein 2
% Daily Vitamin C 6
% Daily Calcium 6
% Daily Iron 15