© 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
50 3 oz each TURKEY BREAST CUTLETS
3 c Italian dressing, prepared
SAUCE:
9 oz butter
3 tbsp garlic, minced
7 oz all purpose flour
2 qt TURKEY STOCK
18 oz button mushrooms, sliced
1-1/2 c dry sherry
1-1/2 tbsp fresh oregano, minced
1-1/2 tbsp fresh thyme, minced
To Taste salt and white pepper
MOUSSE:
3 lbs TURKEY BREAST MEAT, ground
3 Each medium red peppers, seeded and finely chopped
7 oz whipping cream
To Taste salt and white pepper
Flatten the turkey breast cutlets. Marinate in Italian dressing for 30 minutes in the refrigerator.
For sauce: Heat butter in large sauce pan. Add garlic and saute for 2 seconds. Add flour and make brown roux. Blend in stock. Simmer for 25 minutes.
Add mushrooms to the sauce, along with the sherry. Simmer for 15 more minutes. Add herbs and season to taste.
For mousse: make a forcemeat of the turkey breast meat, add red peppers and cream. Season to taste.
Tightly roll each cutlet with 1 ounce of mousse mixture. Wrap in foil and refrigerate.
Bake at 350 degrees Fahrenheit in foil for 10 minutes in convection oven. Remove foil. Bake for 4 more minutes.
For presentation, slice rolls on the diagonal. Pool sauce on plate and shingle slices on top of sauce.
Total Calories 420
Calories from Fat 140
Total Fat 16 g
% Daily Total Fat 25
Saturated Fat 8 g
% Daily Saturated Fat 40
Cholesterol 165 g
% Daily Cholesterol 55
Sodium 650 mg
% Daily Sodium 27
Total Carbohydrates 9 g
% Daily Total Carbohydrates 3
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 1 g
Protein 56 g
% Daily Protein 15
% Daily Vitamin C 45
% Daily Calcium 4
% Daily Iron 20