Quick Turkey Cutlets With Cranberry Relish Recipe

About this recipe

A fast and flavorful dinner featuring turkey cutlets, savory stuffing, and a tangy cranberry relish. Perfect for solution seekers looking for a quick yet satisfying meal.

Ingredients

• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 350 g English Oven Premium White Bread
• 400 g Delichic Raw Chicken Stock Broth
• 180 g Button Mushroom (Alimbi)
• 200 g Mini Orange (Imported)
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 10 g Fresh Thyme
• 500 g Honeyman Multi Flower Honey
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Heat 2 tbsp butter and 1 tbsp vegetable oil in a heavy skillet over medium heat.
2. 2. Place 1/3 cup cornstarch on a plate. Form small patties using crumbled white bread mixed with finely chopped thyme leaves, salt, and pepper. Dredge the patties in the cornstarch, shaking off excess, and add them to the skillet. Cook for 4 minutes on one side.
3. 3. In another skillet, heat the remaining 1 tbsp butter and 1 tbsp vegetable oil over medium heat. Peel and chop 1 onion and trim and chop 1 celery stalk. Add the onion and celery to the skillet, increase heat to medium-high, and stir.
4. 4. Lightly dip 12 slices of white bread into hot water, squeeze out excess moisture, and crumble into a large mixing bowl. Add 5 finely chopped thyme leaves, salt, and pepper to taste. Mix well and add to the skillet with the vegetables. Cook until browned and lightly crisp, turning periodically.
5. 5. Flip the bread patties and cook for another 4 minutes, or until golden brown. Remove the patties to a platter and keep warm.
6. 6. Slice 2 fresh white mushrooms and add them to the skillet. Stir and cook for 2 minutes. Add 1/4 cup chicken stock to the bread stuffing and cook until the liquid is absorbed.
7. 7. Combine 1/4 cup apple cider vinegar and the remaining 1/2 cup chicken stock. Add this mixture to the skillet with the mushrooms. Increase heat to high and cook for 2 minutes, scraping the bottom of the skillet with a wooden spoon until the sauce thickens.
8. 8. In a food processor, mince 1 tbsp honey. Quarter 1 orange, remove the white membrane and pits, and add to the processor. Pulse until coarsely minced. Transfer to a serving bowl.
9. 9. Arrange the stuffing in the center of a platter, place the bread patties around it, and pour the mushroom sauce over both. Serve with the orange relish.