2 lbs TURKEY CUTLETS, cut into 1/3-lb portions
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp unsalted butter
1 Medium onion, sliced thin
4 oz button mushrooms, cleaned and sliced
1/2 c dry sherry
1/2 tsp dried oregano
1/2 tsp dried thyme
As needed cooked rice
Pat turkey cutlets dry with a clean paper towel. Sprinkle both sides with salt and pepper.
Over medium-high heat, melt butter in a hot skillet. Add turkey cutlets and quickly brown both sides.
With a slotted spoon, transfer cutlets to slow cooker.
Sauté onion and mushrooms in hot skillet until vegetables are soft.
Reduce heat and add sherry. Deglaze the skillet, scraping to remove the browned particles.
Pour onions, mushrooms and reduced sherry over turkey.
Sprinkle with herbs.
Cover and cook on LOW setting for 6 to 8 hours OR on HIGH setting for 2-1/2 to 3 hours.
Serve turkey cutlets over cooked rice and ladle sauce over all
Total Calories 410
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 110 g
Sodium 240 mg
Total Carbohydrates 45 g
Dietary Fiber 2 g
Sugars 1 g
Protein 41 g
% Daily Protein 2
% Daily Vitamin C 2
% Daily Calcium 2
% Daily Iron 20